Servings : servings
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Ingredients
Instructions
- In a bowl, whisk 3 large egg whites, ¼ cup plain greek yogurt, 2 tbsp unsweetened almond milk, 1 tbsp almond butter, 1 tsp vanilla extract, and ½ tsp almond extract until smooth.
- Add ½ cup all-purpose flour, 1 scoop vanilla protein powder, 1 tsp baking powder, and ¼ tsp salt to the bowl and whisk until well combined and smooth. Let the batter rest 2 to 3 minutes.
- Heat a nonstick skillet or griddle over medium-low heat and lightly coat with cooking spray. Pour about 3 tablespoons of batter per pancake and cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden.
- While pancakes cook, combine ½ scoop vanilla protein powder, 2 tbsp almond butter, 2 tbsp maple syrup, ¼ tsp almond extract, and 2-3 tbsp almond milk, to make the almond cream drizzle.
- Stack the pancakes, spoon the almond cream drizzle over top, scatter with 2 tbsp sliced almonds and finish with a light dusting of powdered sugar.
Nutrition
Notes
- Protein powder: Vanilla whey works best here. Casein blends also work but may make the batter slightly thicker so add an extra splash of almond milk if needed. Plant-based protein powders tend to absorb more liquid, so adjust accordingly.
- No almond extract? Double the almond butter in the batter instead. You'll get the richness without the floral almond aroma, but it still works.
- Meal prep: Store cooked pancakes in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a toaster or dry skillet. Keep the drizzle and toppings separate until serving.