RECIPE: Oil-Free Protein Pancakes

Hello, friends! It’s been a LONG time, but I’m back and I owe you some recipes! I’d love to hear how you’re all doing, so leave me a comment below telling me a bit about your summer so far! I can’t believe we’re nearing the end of July…the days are flying by.

Is this really my first pancake recipe for the blog?! Pancakes are like a staple in our house at least once a week and I’ve always used recipes from my favorite bloggers and cookbooks…I thought it was about time to try creating my own! In my head, I had a list of ingredients that I wanted to include and some that I wanted to leave out – and after what felt like a gazillion trials, I finally achieved the texture and flavor I was looking for. I wanted a pancake packed with wholesome ingredients and awesome nutritional value, but still tasted really good. Sounds obvious, but let’s just say some of my trials were awful, for example, mushy center (gag me), overwhelming flavor (and not in a good way), and dry, but this recipe is a huge hit in our house!

These pancakes are a great source of fiber, protein, calcium, and healthy fats so you can feel good about making them for your kiddos!

RECIPE: Oil-Free Protein Pancakes

OIL-FREE PROTEIN PANCAKES

Makes 7-10 pancakes (depending on how big you make them)

What you need:

  • 3/4 cup blanched almond flour*
  • 1/2 cup buckwheat flour
  • 1/4 cup tapioca flour
  • 2-3 Tablespoons coconut sugar
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground flax
  • 1 teaspoon Ceylon cinnamon (optional)
  • pinch of salt (optional)
  • 1 cup plant-based milk (I use homemade almond milk)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

*I recommend either King Arthur almond flour or Honeyville.

**Optional add-ins: mini chocolate chips, chopped pecans, blueberries. I don’t think I have to tell you what we added in 😉

How to:

  1. In a large bowl, whisk together all of the dry ingredients, breaking up any clumps from the almond flour.
  2. Next, in a separate bowl (or I use a liquid measuring cup), stir together the wet ingredients. Once well combined, add this to your dry ingredient bowl and stir until just combined – be careful not to over mix the batter.
  3. Allow the batter to rest for 15 minutes. At this time, begin preheating your pan. I recommend keeping the heat setting at a low-medium level (notch 4 on an electric stove).
  4. Depending on the pan you’re using, you may or may not need to use a bit of coconut oil or cooking spray. After 15 minutes has passed, add a bit of oil to your pan (if needed) and pour in about a 1/4 cup worth of batter. When the edges start to look a little dry (approximately 2-3 minutes), flip and cook for another 2 minutes. Again, this will all depend on the pan you’re using and stove.
  5. Top with pure maple syrup, maple cream, fresh fruit, or nut butter and ENJOY!

*I used both a cast iron skillet and a ceramic pan – both produced fluffy pancakes, but the cast iron ones had a slight crispy exterior due to having to use a bit more coconut oil to prevent sticking…they also turned out a little darker in the cast iron skillet.

RECIPE: Oil-Free Protein Pancakes

RECIPE: Oil-Free Protein Pancakes

What’s your favorite pancake topping?

Thanks for stopping by!

❤