High‑Protein Low‑Carb Pancakes
These low‑carb, high‑protein pancakes are fluffy, gluten‑free, and diabetes‑friendly-perfect for a balanced breakfast that supports steady blood sugar. Made with simple ingredients, these pancakes pack 9 grams of protein and only 2 grams of carbs. They're a nourishing way to start your day.
Ingredients
- ½ cup plain Greek Yogurt
- 2 eggs
- 1 tablespoon avocado oil
- 3 tablespoons almond flour alternatively, you can use 2 tablespoons almond flour and 1 tablespoon oat flour
- ¼ cup protein powder
- 1 teaspoon baking soda
- 1-2 tablespoons milk of choice I used almond flour
Instructions
- Mix wet ingredients together: Greek yogurt, oil and eggs.
- Mix dry ingredients: Protein powder, flour, and baking soda.
- Mix together wet and dry ingredients until blended.
- Add 1-2 tablespoons of milk of choice to thin (and add moisture) until batter reaches desired texture.
- Heat skillet over medium high heat. Add cooking spray or grease lightly with oil.
- Pour using approximately ¼ cup of mix.
- Cook until bubbles form on the top and the edges look set. Flip and cook another 1-2 minutes until golden and cooked thoroughly.
- Makes approximately 6, 5-6 inch pancakes.
Nutrition
Serving: 1pancakeCalories: 99kcalCarbohydrates: 2gProtein: 9gFat: 6gSodium: 265mgFiber: 0.5gSugar: 0.05g
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