Golden, tender, and lightly sweet — perfect for breakfast, meal prep, or post-workout fuel!

🕒 Time

  • Prep: 10 minutes
  • Cook: 10–12 minutes
  • Total: 20–25 minutes
  • Servings: 2 (makes about 6 medium pancakes)

💪 Nutrition Highlights

  • Calories: ~250–280 per serving
  • Protein: 30–35 g
  • Carbs: 6–8 g
  • Fat: 10–12 g

(Macros will vary depending on your protein powder and toppings.)

🧂 Ingredients

Dry Ingredients

  • 1 scoop (30g) vanilla whey protein powder (or unflavored if you prefer savory)
  • ¼ cup almond flour (adds tenderness and healthy fats)
  • 1 tbsp coconut flour (helps absorb moisture for fluffiness)
  • 1 tsp baking powder (for lift and lightness)
  • 1 pinch salt
  • ½ tsp cinnamon (optional, but adds warmth)

Wet Ingredients

  • 2 large eggs
  • ¼ cup unsweetened almond milk (or any milk of choice)
  • 2 tbsp nonfat Greek yogurt (adds creaminess and extra protein)
  • ½ tsp vanilla extract
  • 1–2 tsp granulated sweetener (monk fruit, erythritol, or stevia blend — adjust to taste)

For Cooking

  • 1 tsp butter, coconut oil, or nonstick spray

Optional Add-Ins

  • 1 tbsp sugar-free chocolate chips
  • ¼ cup fresh blueberries
  • 1 tbsp chopped nuts (almonds or pecans)
  • 1 scoop collagen peptides (for even more protein without changing texture)

👩‍🍳 Directions

1. Prepare the Batter

In a mixing bowl:

  • Whisk together almond flour, coconut flour, protein powder, baking powder, salt, and cinnamon.
    (This helps distribute the leavening evenly so you don’t get dense pancakes.)

In another bowl:

  • Whisk eggs, Greek yogurt, almond milk, vanilla extract, and sweetener until smooth and frothy.
  • Slowly add the wet mixture to the dry ingredients, stirring until just combined.

👉 Pro Tip: The batter should be thick but pourable. If it’s too thick, add a tablespoon of almond milk at a time until it reaches the right consistency. If too thin, sprinkle in a little more coconut flour (it absorbs liquid fast).

2. Let the Batter Rest

  • Let the batter sit for 3–5 minutes while your pan heats up.
    (This allows the coconut flour to absorb moisture and gives a fluffier texture.)

3. Cook the Pancakes

  • Heat a nonstick skillet or griddle over medium heat.
  • Lightly grease with butter or nonstick spray.
  • Scoop about ¼ cup of batter per pancake into the pan.
  • Cook for 2–3 minutes until small bubbles form on the surface and the edges look set.
  • Gently flip and cook the other side for 1–2 minutes, until golden brown.

👉 Don’t rush the flip! Low-carb batters are a little more delicate — patience keeps them fluffy and intact.

4. Serve and Enjoy

Stack your pancakes high and top with your favorites:

  • A pat of butter or light whipped cream
  • A drizzle of sugar-free maple syrup
  • Fresh berries
  • A sprinkle of cinnamon or cocoa powder
  • Or even a spoonful of Greek yogurt + nut butter for an extra protein boost

💡 Tips for Perfect Texture & Flavor

  • Protein Powder Choice Matters: Whey isolate gives light, cake-like pancakes. Casein or blended powders make them thicker and more “bready.”
  • Don’t overmix: Stir just until combined — overmixing can make them dense.
  • Low & Slow: Keep heat at medium or medium-low so they cook through without burning.
  • Make Ahead: Store in the fridge for up to 4 days, or freeze for up to 1 month. Reheat in toaster or air fryer for best texture.
  • Add Variety: Mix in sugar-free chocolate chips for a treat, or fold in blueberries for a fruity twist.

🌟 Why This Recipe Works

  • Greek yogurt and almond flour add moisture (no dry, chalky pancakes).
  • Whey protein keeps them high-protein and low-carb.
  • Coconut flour adds fluff and fiber, making them super filling.
  • Balanced flavors — not too sweet, perfectly buttery, and satisfying.