I can always count on my friend Sarena, of The Non-Dairy Queen, for healthy versions of typically indulgent dishes. She turned an ordinary breakfast favorite 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, which are often found in gluten-free recipes.
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).