High-Protein Almond Pancakes
Method
In a medium mixing bowl, whisk together the almond flour, protein powder, and baking powder.
Add the Skyr, egg, and milk, then whisk until the batter is smooth and free of lumps. Let it rest for 2–3 minutes to allow the baking powder to activate.
Heat a nonstick skillet over medium heat. Lightly coat the pan with cooking spray if needed.
Pour small portions of batter into the skillet, forming 3–4 pancakes.
Cook for 2–3 minutes on the first side, until bubbles begin to appear and the edges look set.
Carefully flip and cook for another 1–2 minutes, until golden brown and cooked through.
Serve warm with fresh berries, a spoonful of Skyr, sugar-free syrup, or a dusting of cinnamon.
For extra fluffiness, separate the egg and whip the egg white until soft peaks form before gently folding it into the batter. You can also stir in a spoonful of high-protein pudding for an even creamier texture and an additional protein boost.
Nutrition Facts
Per serving
