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Breakfast · Pancakes & Waffles
Fluffy Buttermilk-Style Protein Pancakes
Tall, diner-fluffy pancakes — the vinegar + almond milk 'buttermilk' and a double-leavening do the lifting.
380Calories
32.4gProtein
33.9gNet carbs
4.3gFiber
9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
⅔ cup (160 g) unsweetened almond milk
160 g
1 Tbsp (12 g) apple cider vinegar
12 g
⅗ cup (70 g) whole-grain millet flour
70 g
2 Tbsp (15 g) tigernut flour (chufa)
15 g
2 tsp (5 g) cornstarch
5 g
1⅓ scoops (40 g) vanilla protein (soy-free pea/rice blend)
40 g
1½ Tbsp (10 g) ground flaxseed
10 g
2 Tbsp (24 g) allulose
24 g
2½ tsp (10 g) GF baking powder
10 g
⅓ tsp baking soda
2 g
¼ tsp salt
1.5 g
¾ cup + 1 Tbsp (200 g) liquid egg whites
200 g
1 tsp vanilla extract
4 g
oil spray
2 g
3 Tbsp (60 g) allulose maple syrup, to serve
60 g
Method
- Stir the vinegar into the almond milk and set aside 5 minutes — it will curdle slightly. That's your buttermilk.
- Whisk the flours, cornstarch, protein, flax, allulose, baking powder, baking soda, and salt.
- Whisk the egg whites and vanilla into the 'buttermilk', then fold wet into dry. Stop at 'just combined and slightly lumpy' — overmixing deflates them. Rest 5 minutes to thicken.
- Heat a nonstick skillet over medium-low and mist with oil. Drop ¼-cup rounds and don't touch them.
- Flip when bubbles pierce the surface and the edges look set, about 2–3 minutes, then 1–2 minutes more. Low and slow — protein batters brown faster than regular ones.
- Stack, drizzle with the warm syrup, and serve.
Nutrition facts
Per serving.
Calories380
Total fat9 g
Total carbohydrate77.8 g
Dietary fiber4.3 g
Allulose39.6 g
Net carbs33.9 g
Protein32.4 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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