High Protein Almond Flour Pancakes

Ingredients

• 300 ml (1¼ cups), dividedegg whites
• 85 g (¾ cup; 3 ounces)almond flour
• 40 g (⅓ cup)buckwheat flour
• 60 ml (¼ cup)dairy-free milk alternative
• 2 teaspoonsbaking powder
• ¼ teaspoonsalt
• 20 drops (or 1 tablespoon of your favourite sweetener)pure vanilla stevia
• ¼ teaspooncream of tartar

Instructions

1. 1

   Blend the batter

   Add 180 ml (¾ cup) of the egg whites, the almond flour, buckwheat flour, milk alternative, baking powder and stevia or your chosen sweetener to a blender or food processor. Blend until combined. The method also mentions baking soda, but it is not included in the ingredient list.

2. 2

   Whip the whites

   Let the batter stand while you whisk or beat the remaining 120 ml (½ cup) of egg whites with the cream of tartar in a bowl until soft peaks form.

3. 3

   Fold together

   Pour the batter into the whipped egg whites and gently fold until combined.

4. 4

   Heat the pan

   Heat an electric skillet or frying pan and coat it with cooking spray.

5. 5

   Cook the pancakes

   Use about 60 ml (¼ cup) of batter for each pancake. Flip when bubbles form, then cook for 1–2 minutes, until lightly browned. If the pancakes are browning too quickly before cooking through, lower the heat.

6. 6

   Serve warm

   Serve with maple syrup, a drizzle of nut butter, strawberries or sugar-free, low-fat coconut cream.

What are almond flour pancakes?

These are American-style pancakes made with almond flour and buckwheat flour rather than the usual wheat-flour base. The combination brings a gently nutty taste, while whipped egg whites help keep the pancakes soft rather than crumbly.

The batter uses a two-part method: some egg whites are blended with the flours, and the rest are whipped and folded in. That extra step gives the pancakes a lighter texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 14g protein, 12g carbs, 12g fat.

The egg whites provide most of the protein, while the almond and buckwheat flours supply most of the carbohydrates; almond flour also contributes much of the fat. Pair a serving with strawberries for freshness, or add yoghurt if you want a more substantial plate.

Choosing the flours

Almond flour: its fine, moist texture is central to the tender result. Use almond flour rather than coarser almond meal if you want a more even batter.

Buckwheat flour: despite its name, buckwheat is not wheat. It adds a deeper, earthy flavour that complements the almonds.

Why whip some egg whites?

Whipping the reserved egg whites with cream of tartar until soft peaks form incorporates air into the mixture. Fold them in gently so the batter stays airy; stirring vigorously can knock out some of that volume.

The recipe divides the 300 ml of egg whites into 180 ml for blending and 120 ml for whipping. Measure the portions before you start to keep the mixing straightforward.

Getting the pan temperature right

Use a moderately heated pan and a light coating of cooking spray. The pancakes need enough time to cook through without their surfaces becoming too dark.

If they brown before the centres are cooked, reduce the heat and give each pancake more time. A steady, moderate temperature is more useful than turning the heat up to speed things along.

When to flip

Watch for bubbles forming on the surface before turning each pancake. Flip carefully, then cook for another 1–2 minutes, until lightly browned.

The batter contains whipped egg whites, so handle the pancakes gently when turning them. A thin spatula makes it easier to support them.

Serving ideas

Maple syrup adds a classic sweet finish, while a drizzle of nut butter works well with the almond flavour. Strawberries bring a fresh, fruity contrast.

For a topping closer to the original serving suggestion, add sugar-free, low-fat coconut cream. Add toppings just before serving so the pancakes stay warm.

Recipe notes & tips

• Measure the egg whites into the two portions before mixing.
• Blend only until the batter is combined.
• Fold the whipped whites in gently to preserve their airiness.
• Cook a small test pancake first to check the pan temperature.
• Use about 60 ml (¼ cup) of batter per pancake for consistent portions.
• Lower the heat if the outside browns before the middle cooks.

Variations

• Berry topping: serve with sliced strawberries or other fresh berries.
• Nut butter: drizzle a little over the pancakes just before serving.
• Coconut finish: add sugar-free, low-fat coconut cream as suggested.
• Sweetener swap: use 1 tablespoon of your favourite sweetener instead of the stevia drops.
• Dairy-free choice: use your preferred dairy-free milk alternative.

Common mistakes to avoid

• Adding the whipped whites too roughly: fold gently so the batter keeps some of its air.
• Turning too soon: wait until bubbles form on the surface before flipping.
• Overheating the pan: lower the heat if the pancakes brown before cooking through.
• Making uneven pancakes: measure about 60 ml (¼ cup) of batter for each one.
• Using coarse almond meal: choose fine almond flour for a more even texture.
• Adding unlisted baking soda: the method mentions it, but the ingredient list does not give an amount.

How to store

Refrigerate cooled pancakes in an airtight container for up to 3 days. Reheat gently in a frying pan or microwave until warmed through; the texture is best when they are not overheated.

Frequently asked questions