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Pancakes – Soza Style

average rating is 3 out of 5, based on 150 votes

This low-carb pancake recipe is the perfect guilt-free breakfast for those who want to enjoy a delicious and healthy meal. With a combination of almond flour, vanilla whey protein powder, cinnamon, and stevia, these pancakes are packed with flavor and won't leave you feeling bloated or sluggish. Plus, they're quick and easy to make, so you can enjoy a nutritious breakfast in no time!

Serving suggestions/tips:

Top the pancakes with your favorite low-carb syrup or sprinkle of powdered stevia for added sweetness.

Serve with fresh berries or sliced bananas for a burst of natural flavor.

Pair with a side of Greek yogurt or cottage cheese for a complete and balanced breakfast.

Make a larger batch of pancakes and freeze the leftovers for quick and easy breakfasts during the week.

Serves

Prep Time

N/A

Total Time

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Calories

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Fat

Carbs

Tags:

Breakfast Easy Gluten-free Egg low-carb high-protein gluten-free keto-friendly sugar-free grain-free dairy-free paleo-friendly vegetarian nut-based breakfast brunch protein-packed guilt-free healthy homemade quick and easy delicious diabetic-friendly weight loss clean eating satiating meal prep post-workout low-glycemic energizing muscle-building balanced diet whole food nutrient-dense

Ingredients

2 large eggs
1/4 cup almond flour
1/4 cup unsweetened almond milk
1 scoop vanilla whey protein powder
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp cinnamon
1-2 packets of stevia, to taste
Butter or coconut oil, for cooking

Directions

In a mixing bowl, crack the eggs and whisk them until well beaten.
Add almond flour, unsweetened almond milk, vanilla whey protein powder, baking powder, vanilla extract, cinnamon, and stevia to the bowl. Mix well until all the ingredients are combined into a smooth batter.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or coconut oil and allow it to melt and coat the surface of the skillet.
Pour a portion of the pancake batter onto the skillet, using approximately 1/4 cup of batter per pancake. You can adjust the size based on your preference.
Cook the pancake for 2-3 minutes, or until bubbles start to form on the surface.
Flip the pancake using a spatula and cook for an additional 1-2 minutes, or until the pancake is cooked through and lightly browned on both sides.
Remove the cooked pancake from the skillet and place it on a plate. Repeat the process with the remaining batter, adding more butter or coconut oil to the skillet as needed.
Serve the pancakes warm with your choice of toppings such as fresh berries, sliced bananas, sugar-free syrup, or a dollop of Greek yogurt.