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Protein-Packed Pancakes


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 the 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.