Low-Carb Protein Pancakes
These Low-Carb Protein Pancakes are healthy protein pancakes made from low-carb protein powder and almond flour.
They are keto-friendly, gluten-free, and perfect as a high-protein breakfast for people with diabetes.
I love adding protein to my breakfast, and when I don’t feel like making a keto protein shake, I bake keto protein pancakes as an alternative to classic old-fashioned pancakes.
These protein powder pancakes are super easy to make and packed with 10 grams of protein per serving of 4 small pancakes.
This is my recommended serving size for a fulfilling, low-carb, high-protein breakfast.
How To Make Low-Carb Protein Pancakes
To make a low-carb protein pancake recipe using protein powder, you need 7 simple ingredients.
- Large Eggs – This is not optional or replaceable with any egg-free substitutes. Low-carb protein pancakes are made out of eggs, or they don’t hold their shape.
- Vanilla Pea Isolate Protein Powder – Don’t use another protein powder this recipe has been developed with this powder, and you will end up with a very different texture and result if you swap for a different type of protein powder.
- Almond Flour – Almond flour is a keto-friendly flour rich in fiber and micronutrients. It’s a great flour that you can use to make many almond flour recipes.
- Almond Milk or any non-dairy milk you like.
- Egg White – Make sure you measure egg white with precision.
- Baking Powder
It’s not difficult to make low-carb protein pancakes, but if you don’t measure your ingredients well, the pancakes can be very disappointing.
So get your scale and weigh the protein powder accurately to avoid surprises. Use measuring cups for the other ingredients.
Choosing The Protein Powder
The best low-carb protein powder for baking is unflavored pea isolate protein powder.
I also tested egg white protein powder and peanut protein powder.
The ratio changes drastically based on the protein powder you use, so read the recipe card notes for the adjustments needed for the powder you choose.
Note that I don’t recommend whey protein powder for this recipe.
To make the pancake batter, you have two options.
Place all ingredients in a blender and blend on medium speed – speed 4 of my Vitamix.
Transfer to a mixing bowl and let it rest for 10 minutes before using.
Mixing Bowl Option
Whisk the eggs, egg white, almond milk, and vanilla if used until well combined.
Add the pea isolate protein powder, almond flour, erythritol, cinnamon, and baking powder.
Whisk and scrape the sides of the bowl until the batter is slightly thick, smooth, and well combined.
Resting The Batter
The trick to baking with protein powder is patience. The protein needs time to bind with the liquid ingredients, so let the batter rest at room temperature for 10 minutes.
Meanwhile, clean dishes and warm a pancake griddle over medium-high heat. Slightly oil the surface with olive oil spray.
Cooking The Pancakes
To make small pancakes, measure 2 1/2 tablespoons of batter.
In a 9-inch crepe pan, you can fit 3 to 4 pancakes at once. You may add more or less depending on the size of your pancake pan.
Cook for about 2 to 3 minutes until the sides start to dry out, then slide a spatula under the pancake and flip to cook on the other side.
Let the other side cook for a minute to fully cook the low-carb protein powder pancakes.
Cool the cooked pancakes on a wire rack and cover them with foil to keep them warm while cooking the remaining batter.
Below are some allergy swaps if needed:
- Nut-Free – Pick nut-free dairy-free milk like coconut milk or hemp milk. Swap 2 tablespoons of almond flour for 2 teaspoons of coconut flour or 1/4 cup of sesame flour.
These low-carb protein pancakes can be stored for up to 3 days in a sealed box in the fridge.
You can freeze keto protein pancakes for up to 3 months in zip-lock bags or airtight containers.
Thaw them in the fridge the day before and rewarm them on a hot pancake griddle or in a bread toaster.
These protein pancakes are delicious on their own or topped with:
- A dollop of Greek yogurt for a boost of protein.
- Berries – like raspberries, blueberries, or strawberries.
- Sugar-free maple syrup
- Sugar-free chocolate chips
- A drizzle of almond butter or peanut butter for a boost of protein.
Frequently Asked Questions
Below you will find my answers to your most common questions about these low-carb pancakes with protein powder.
Can I Use Whey Protein Powder?
I didn’t try whey protein powder in this recipe. I personally enjoy the texture of pea protein isolate better.
It makes fluffy pancakes that are not packed or hard.
If you use a different protein powder, you will probably have to adjust the amount of almond flour to make the batter smooth and slightly thick because some protein powder, like egg white powder, doesn’t absorb liquid as much.
Can I Skip The Eggs?
No, the recipe won’t work without eggs or using egg replacers like flax eggs.
More Healthy Pancake Recipes
If you like easy, healthy pancakes, you’ll love these:
Have you tried this kept protein powder pancake recipe? Share a comment or review below to connect with me.
Low-Carb Protein Pancakes
Want My Kitchen Equipment?
- 2 large Eggs
- 1 large Egg White equivalent 2 tablespoons
- ¼ cup Almond Milk
- 40 g Pea Isolate Protein Powder note 1
- 3 tablespoons Almond Flour
- 2 tablespoons Crystal Sweetener
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
Optional – only if protein powder is unflavored
- 1 teaspoon Vanilla Extract
- In a mixing bowl, beat the egg, egg white, almond milk, and vanilla extract if used.
- Whisk in the pea isolate protein powder, almond flour, baking powder, cinnamon, and baking powder. The batter should be smooth and slightly thick, not runny or ultra-dense. If too runny, add more almond flour, if too dense add a splash more almond milk.
- Set aside for 10 minutes at room temperature to thicken.
- Warm a pancake griddle or crepe pan, over medium-high heat and lightly oil the surface with oil spray.
- Pour 2 1/2 tablespoons of batter per pancake and cook for 2-3 minutes until the sides start to dry out. Slide a spatula under the pancake and flip them to the other side. Cook them for an extra 1 minute.
- Cool down on a wire rack while cooking the remaining batter.
- Store pancakes in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months in an airtight container. Thaw in the fridge and rewarm in a hot non-stick pan.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
ToolsGetting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners
Category:Crepes & PancakesRecipes
Ingredients:Almond FlourAlmond MilkCinnamonEggProtein Powder
Cooking Method:One Pan
Preparation:Under 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Absolutely perfect pancakes, this is now officially my favorite low-carb breakfast.
Perfect pancakes, will make again!