Protein Pancakes

Going keto doesn’t have to mean giving up on sweets. Use fresh berries, or frozen ones that have been defrosted—either way, these are delicious and the whole family might end up asking you to make a bit batch on the weekend!

Prep Time
5 mins
Cook Time
10 mins
Serving
1 Serve
Keto Protein Pancakes

Method

Step 1

In a mixing bowl, combine all of your dry ingredients—the whey protein, almond meal (approx. ¼ cup), sweetener (approx. 1 tablespoon), baking powder and sea salt—and stir to combine.

 

Step 2

Grab a second bowl and whisk together the egg, milk (approx. 3 tablespoons) and vanilla (approx. ½ teaspoon).

 

Step 3

Pour the liquid ingredients into the dry mix and stir well to combine.

 

Step 4

Heat a frying pan over a low-medium heat. Add half the coconut oil (approx. 2 tsp melted) to coat the pan. Pour in half the pancake batter and cook for 2-3 minutes, or until bubbles appear. Gently flip, then cook for the same amount of time on the other side. Set aside and repeat the process with the remaining oil and batter.

 

Step 5

To serve, pile your pancakes on a plate and top with berries, coconut cream (approx. ¼ cup), crushed almonds and mint leaves.

Ingredients

  • 30g Keto-Fit Whey Protein, vanilla flavour
  • 25g almond meal
  • 10g erythritol-based sweetener
  • 1 pinch baking powder
  • 1 pinch sea salt
  • 1 extra-large egg, beaten
  • 60mL whole milk or unsweetened almond milk
  • 2mL vanilla essence
  • 20g coconut oil
  • 65g coconut cream
  • 20g mixed berries
  • 20 raw almonds, crushed
  • 1 pinch mint leaves, to serve (optional)

Per serve:

Energy: 805kcal. (3369kJ)

Fat: 70% (63g)

Protein: 21% (42g)

Carbohydrate: 9% (13g net carbs)

Products we recommend