Golden Dolci Vanilla Protein Pancakes
Fluffy, buttery, golden pancakes with delicate vanilla sweetness and a tender, cake-like interior.These delicious low-carb pancakes bring the comfort of a traditional pancake breakfast to the Golden Dolci collection. Made with finely ground almond flour, whey protein, and a touch of coconut flour, they offer a tender, fluffy texture without conventional wheat flour or added sugar.A little stevia creates beautiful golden edges, while butter provides rich flavor and moisture. The result is a satisfying pancake that's lightly sweet, delicately crisp around the edges, and soft in the center.
Servings 6 servings (2 pancakes each)
Calories 170kcal
Ingredients
- ¾ cup + 1 tablespoon superfine blanched almond flour
- ⅓ cup Levels vanilla whey protein powder approximately 40 g; check product density
- 1 tablespoon + 1 teaspoon coconut flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon konjac glucomannan powder
- ⅛ teaspoon guar gum
- ¼ teaspoon fine sea salt
- Pure stevia extract powder equivalent in sweetness to 1–2 tablespoons sugar, or to taste
- 2 large eggs
- ¾ cup unsweetened plain almond milk
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ½ teaspoon apple cider vinegar
- 1 –2 tablespoons additional almond milk if needed
- Butter or avocado oil as needed
Instructions
- Combine the dry ingredients. In a medium mixing bowl, whisk together the almond flour, whey protein powder, coconut flour, cream of tartar, baking soda, konjac powder, guar gum, salt, and stevia. Mix thoroughly to distribute the gums evenly and prevent clumping.
- Mix the wet ingredients. In a separate bowl, whisk the eggs until slightly frothy. Add the almond milk, melted butter, vanilla extract, and apple cider vinegar. Whisk until well combined.
- Prepare the batter. Gradually pour the wet ingredients into the dry ingredients, stirring gently until smooth. Avoid excessive mixing.
- Rest the batter. Allow the batter to stand for 5–8 minutes so the coconut flour, konjac, and guar gum can absorb moisture and thicken the mixture. Stir gently. If the batter becomes too thick, add additional almond milk, 1 tablespoon at a time, until thick but pourable.
- Heat the griddle. Preheat a nonstick skillet or griddle to approximately 300–325°F (medium-low heat). Lightly grease with butter or avocado oil.
- Cook the pancakes. Pour approximately 3 tablespoons of batter onto the heated griddle for each pancake, gently spreading into circles approximately 3–4 inches in diameter. Cook for 2–3 minutes, until the edges are set and the undersides are golden brown.
- Flip and finish. Carefully turn the pancakes with a thin spatula. Cook for another 1–2 minutes, until golden on both sides and cooked through.
- Serve warm. Transfer the pancakes to serving plates and top with butter, fresh berries, stevia-sweetened whipped cream, or your favorite sugar-free syrup.
Notes
Nutrition Facts
Estimated Nutrition Per Serving Serving Size: 2 pancakesServings Per Recipe: 6
| Nutrient | Amount Per Serving |
|---|---|
| Calories | Approximately 170 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Cholesterol | 80 mg |
| Sodium | 260 mg |
| Total Carbohydrate | 5 g |
| Dietary Fiber | 2 g |
| Total Sugars | 1 g |
| Includes Added Sugars | 0 g |
| Protein | 11 g |
| Estimated Net Carbs | 3 g |