1-2 tablespoons water (as needed to thin batter after resting)
Coconut oil or butter for cooking
Instructions
Prepare the Batter: In a mixing bowl, whisk together almond flour, protein powder, coconut flour, baking powder, and salt until well combined.
Mix Wet Ingredients: In another bowl, beat the eggs and then stir in almond milk, maple syrup, and vanilla extract until smooth.
Combine Dry and Wet Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Let the batter rest for 5-10 minutes to allow the coconut flour to absorb moisture.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
Serve Warm: Stack your protein-packed almond flour pancakes on a plate and serve warm with your favorite toppings.