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Keto Protein Pancakes Easy Fluffy Breakfast

I make Keto Protein Pancakes when the morning feels slow and I want a warm stack that still fits my goals. The batter comes together fast and the texture hits that soft middle with light crisp edges. Steam rises and the kitchen smells like vanilla and butter. I grin. Pancakes win again. We mix simple things. Almond flour gives a tender bite. Whey adds lift and a clean finish. A splash of almond milk keeps the batter smooth. I use a small scoop and let each round cook till bubbles pop. Flip once. No rush. This rhythm makes a calm start. These are my go to for a week day or a slow Sunday. I love that each bite carries real protein and steady energy. Keto Protein Pancakes fit any plan that needs balance and comfort. They sit right next to protein pancakes recipes and Easy Protein Pancakes and Homemade Protein Pancakes. Fans of High Protein Pancakes smile here too. If you search for a keto pancake recipe or for keto breakfast recipes, you land in a good spot.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keywords: almond flour pancakes, Easy Protein Pancakes, High Protein Pancakes, Homemade Protein Pancakes, keto breakfast recipes, keto pancake recipe, Keto Protein Pancakes, Low-Carb Pancakes, protein pancakes recipes
Servings: 4 servings
Author: Linda • Cook Daily Recipe • https://www.cookdailyrecipes.com

Ingredients

  • 1 cup fine almond flour
  • 1/3 cup unflavored whey protein powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 2 tablespoons granular erythritol or preferred keto sweetener
  • 3 large eggs at room temp
  • 3/4 cup unsweetened almond milk plus more as needed
  • 2 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • Butter or avocado oil for the skillet

Instructions

  1. Whisk almond flour protein powder baking powder and salt in a bowl.
  2. In another bowl beat eggs almond milk cream cheese vanilla and sweetener till smooth.
  3. Pour wet mix into dry mix and stir till just combined. Rest the batter for five minutes to thicken. If too thick add a splash of almond milk.
  4. Warm a nonstick skillet over medium heat. Lightly grease the surface.
  5. Scoop two to three tablespoons of batter for each pancake. Cook till small bubbles form on top and edges look set then flip and cook till golden.
  6. Move cooked pancakes to a warm plate. Repeat with the rest of the batter.
  7. Serve with butter sugar free syrup fresh berries or a spoon of Greek yogurt.