Protein Packed Pancakes

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My kids love pancakes! They’ve grown up eating them as have my sister and I.

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Since transitioning to a ketogenic lifestyle the pancake recipes we have tried have been, well, disappointing.  I’ve tried them all…okay, maybe not all, but I’ve tried many of them and they all are either so thin and rubbery, mushy, or so thick and difficult to work with.  

My sister and I are busy working Mom’s…we don’t have time for difficult, time-consuming, unreliable recipes.  

So, I set out to create a pancake recipe that was delicious and behaved like a “real” pancake, as my kids would put it. 

Well, I believe I’ve done it! I’m so excited to share this recipe with you! My kids, the official pancake taste testers and litmus test, have said these pancakes are the closest thing to the real deal. I’m one happy Mama! 

Dry Ingredients:

  • 1 3/4 cup Blanched Almond Flour
  • 1/4 cup whey protein isolate  (or 1 tablespoon coconut flour)
  • 2 tsp baking powder 
  • 1/4 cup powdered swerve or golden monk fruit 
  • Pinch salt

Wet ingredients:

  • 4 eggs
  • 5 oz. Cream cheese (softened)
  • 1/4 Almond milk (more if using coconut flour) (see tips)
  • 2 tablespoons Ghee melted 
  • 2 tablespoons Almond butter 
  • 2 teaspoons vanilla 
  • 1 teaspoon lemon juice 


Sift all dry ingredients together in a large bowl. 

Place all wet ingredients into your blender. Blend until mixture becomes frothy as about 30 seconds. 

Scrape down the sides of the blender. Ensure all the almond butter is well combined. Pulse blend again to incorporate all almond butter. 

Once all the wet ingredients are well-blended add in the dry ingredients and blend. 

Scrape down the sides again and blend again until all ingredients are well incorporated. 

Allow batter to sit in the blender for a minute or two while your griddle heats up to medium-low. 

Check the batter consistency.  It should be thick but very pourable. If you feel it’s too thick add in a bit more almond milk and blend again.  Repeat until you reach the consistency you desire. (See tips)

Pour batter out onto your non-stick ungreased griddle to about 4 to 5-inch pancakes.

Leave each pancake alone to cook until you see little bubbles forming on the top of the uncooked side.

That’s when you know the pancakes are ready to be flipped.  

Carefully slide your spatula under the edges of the entire pancake then slide your spatula under half of it carefully pick it up and slowly flip. Cook for another minute or so.

Serve immediately with a bit of butter and sugar-free maple syrup. We love Lakanto!

This recipe makes 10 larger pancakes or 16 smaller pancakes. 

These are best served hot and fresh. But you can freeze them for quick breakfasts or breakfast sandwiches! I have made them on Saturday and then eaten the leftovers on Sunday morning for a quick bite before church. When eaten the next day they were still delicious but not as fluffy.  But hey, I’m not complaining about not having to cook on a Sunday morning! 

We serve these with Lakanto Sugar-Free maple syrup. A little goes a long way. The combination of cake, butter, and syrup is so delicious. 

Make these! Please tell us what you think!!

We got approximately 16 servings. For each pancake, the approximate value is as follows.

Calories 160.1
Total carbs 3.5
Total Fiber 1.5
Protein 6.1
Fat 13.6
Sugar Alcohol 0
Net Carbs 2.0

Helpful Tips:

If you are sensitive to whey or are omitting possible inflammatories then sub the whey protein for 1 tablespoon coconut flour. Some folks are sensitive to whey because of the potential to cause inflammation. Please make your own judgment call on this ingredient. I get mine from a reliable source and I’m comfortable, at least for now, feeding my family whey protein on the occasion.

If using coconut flour be prepared to add a bit more almond milk. Coconut flour is very absorbent and will require more liquid.  Add almond milk to reach your desired batter consistency. Allow batter to set for a couple of minutes before using to ensure the consistency hasn’t changed on you.

Add some whipped cream and strawberries for a special treat.

Using a non-stick ungreased griddle or skillet works best here. The batter already has ghee in it and we have found that if you add more fat to the pan these pancakes will soak it up and become a soggy unappetizing mess. 

Cooking these low and slow is also preferred medium-low heat might need to be adjusted lower. Gluten-free flours tend to brown much quicker than other flours. Because of this go for the lower heat. Try one pancake first to gauge the temperature your griddle works best at.

These make wonderful waffles.

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