Paleo High Protein Pancakes (Cassava Flour, 22g Protein)
The sweet aroma of freshly cooked pancakes wafting from the kitchen on a lazy Sunday morning is a surefire way to get everyone’s attention – and these Paleo High Protein Pancakes (Cassava Flour, 22g Protein) deliver just that!
I still remember the first time I made these pancakes on a chilly winter morning in January, with a cup of steaming hot coffee in hand and a bag of cassava flour on my kitchen counter.
It was a revelation moment for me – I couldn’t believe how fluffy and flavorful these pancakes turned out to be! This Paleo High Protein Pancakes (Cassava Flour, 22g Protein) quickly became a cherished family favorite.
Why You’ll Love This Paleo High Protein Pancakes (Cassava Flour, 22g Protein)
- Light and fluffy texture with a delicate crumb
- Rich flavor profile with notes of vanilla and a hint of sweetness
- Ready in just 20 minutes – perfect for busy mornings!
- Foolproof recipe that’s easy to make and always turns out right
- Perfect for a weekend brunch or a quick breakfast on-the-go
Ingredients You’ll Need
- 1 cup cassava flour
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 cup almond butter
- 1 scoop vanilla protein powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
The star ingredients of this recipe are undoubtedly the cassava flour and vanilla protein powder – they work together in perfect harmony to create a pancake that’s both paleo-friendly and packed with protein!
Expert Tips for the Best Paleo High Protein Pancakes (Cassava Flour, 22g Protein)
- Make sure to sift the cassava flour before measuring to ensure accuracy
- Don’t overmix the batter – it should still be slightly lumpy
- Upgrade to a high-quality vanilla extract for an extra boost of flavor
- Cook the pancakes over medium heat for a golden-brown finish
- Make ahead and refrigerate or freeze for up to 3 days
Variations and Substitutions
Try swapping out the vanilla protein powder for a chocolate protein powder for a chocolatey twist! You can also add in some diced fruit or nuts for added flavor and texture.
How to Store and Reheat
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster oven until warm and crispy. You can also freeze for up to 2 months and reheat straight from the freezer!
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, these pancakes are naturally gluten-free thanks to the cassava flour! Just make sure to check the ingredients of your protein powder and other add-ins.
How do I get the pancakes to be fluffy?
Make sure not to overmix the batter, and don’t overcook the pancakes! A light and fluffy texture is all about finding that perfect balance.
Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time and refrigerate or freeze for later! Simply reheat when you’re ready.
I hope you love these Paleo High Protein Pancakes (Cassava Flour, 22g Protein) as much as we do – give them a try and let me know what you think!
Paleo Pancakes
🧂 Ingredients
👩🍳 Instructions
-
1In a large bowl, whisk together cassava flour, eggs, coconut milk, almond butter, protein powder, baking soda, and salt.
-
2Heat a non-stick skillet or griddle over medium heat.
-
3Drop the batter by 1/4 cupfuls onto the skillet or griddle.
-
4Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
-
5Flip and cook for an additional 1-2 minutes or until golden brown.
