Strawberry Protein Pancakes (starch-free/paleo)

These strawberry pancakes are high in protein due to their base of almond flour and eggs, making them a perfect, guilt-free treat! I like to make double batches to store extras in the fridge – popping them in the toaster to warm them back up. These are amazing drizzled with maple syrup, topped with fresh fruit and dairy-free whipped cream, and garnished with toasted pecans. If you don’t happen to have strawberries on hand, you can absolutely make this recipe without them too – they’ll just be regular almond pancakes 🙂

Ingredients

Directions:

1. Turn on electric griddle to medium heat (my griddle does best at 325°F)

High-speed blender directions:

1. Put all ingredients (except strawberries) in a high-speed blender jar and blend.
2. Mix (but don’t blend!) in strawberries before pouring batter on the electric griddle to cook.

Regular mixing directions:

1. In a medium bowl, mix together all dry ingredients (almond flour, baking soda, salt).
2. In another medium bowl, whisk together wet ingredients, except strawberries (eggs/milk/maple syrup or honey/vanilla extract/ACV or lemon juice)
3. Pour the wet ingredients into the bowl with the dry ingredients and stir. Add chopped strawberries to the batter and mix.

Remaining directions:

1. If your batter is very thick, stir in more milk 1 tablespoon at a time. The batter should be pourable but not runny.
2. Use a preheated griddle (or heat a non-stick skillet over medium-low heat). Brush the griddle with olive oil and use a ¼-cup measuring cup to pour the batter onto the hot griddle. (Note: these are more delicate than regular flour pancakes, so it’s important to make them small). 
3. Cook the pancakes for 1 to 2 minutes per side. Keep a close eye on them to avoid burning. Use a thin spatula to carefully flip the pancakes.
4. Serve warm with maple syrup, fresh fruit, or warmed berries. Store leftovers in the fridge.

Recipe notes:

• If you don’t happen to have strawberries on hand, you can absolutely make this recipe without them too – they’ll just be regular almond pancakes 🙂
• Almond flour-based pancakes darken a little quicker than pancakes that use regular flour – cook them at a lower temperature to avoid burning!
• I am terrible for doing a million other things while puttering in the kitchen, so using an electric griddle has been a pancake-saver for me (it’s much more forgiving than a non-stick skillet on the stove). If you’re prepared to pay close attention to your pan to flip these once they are properly set and before burning them, then you can, of course, make these in a regular non-stick skillet on the stove.
• Super fine almond flour is best for this recipe as it will make the pancakes lighter.
• I love these pancakes paired with toasted pecans. You can, of course, garnish with the pecans, but you can also put chopped, toasted pecans straight in the batter.