Updated! I can always count on my friend Sarena (former blogger The Non-Dairy Queen, current recipe creator extraordinaire for Bob’s Red Mill) to create healthy versions of typically indulgent dishes. For example, she turned ordinary pancakes into these high protein almond flour pancakes. This easy recipe is not only dairy-free, it’s also gluten-free, grain-free, oil-free, and sugar-free! She even skips the gums and starches.
High Protein Almond Flour Pancakes without Dairy, Gluten, Sugar, or Oil
How does she do it? Sarena uses a blend of egg whites, almond flour, and buckwheat flour as her naturally magic combination. Remember, eggs are not dairy, and they are a great source of protein. They also provide incredible binding power in recipes like this one.
Almond flour is one of my favorite flours, gluten-free or otherwise. It is denser, offering a heartier vibe, and also naturally balanced in fat and protein to provide some richness and structure to recipes.
Buckwheat flour has no relation to wheat – it’s completely gluten-free, and some consider it to be grain-free since it’s a “pseudo-grain.” It isn’t usually classified as a paleo food, but some people on a paleo diet do consume buckwheat.
Special Diet Notes: High Protein Almond Flour Pancakes
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian, oil-free, added sugar-free, and possibly keto-friendly for some people. This recipe is very low carb compared to your average flapjacks!
- ¾ cup + ½ cup egg whites, divided
- ¾ cup (3 ounces) almond flour
- ⅓ cup buckwheat flour
- ¼ cup dairy-free milk beverage (Sarena uses almond milk)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 20 drops pure vanilla stevia (Sarena uses NuNaturals) or 1 tablespoon sweetener of choice
- ¼ teaspoon cream of tarter
- Add the ¾ cup egg whites, almond flour, buckwheat flour, milk beverage, baking powder, baking soda, and stevia or sweetener to your blender or food processor. Blend until combined.
- Let the batter sit while you whip the remaining egg whites. Place the remaining ½ cup egg whites and cream of tartar in a mixing bowl, and whisk or beat with a mixer until soft peaks form.
- Pour the batter into the whipped egg whites and fold until combined.
- Heat an electric skillet or pan and coat with cooking spray. Add about ¼ cup batter per pancake. Flip when bubbles form, and cook for 1 to 2 minutes, or until lightly browned. If the pancakes are burning, but not cooking through, reduce the heat.
- Serve with maple syrup, drizzly nut butter, or strawberries and my sugar-free, low-fat coconut cream (recipe below).
More High-Protein, Gluten-Free, Dairy-Free, Vegetarian Breakfasts
Paleo Sheet Pan Eggs with Plant-Based Pecan Breakfast “Sausage”
Vegan Matcha Power Bars
Plant-Based Tofu Frittata with Vegetables
