Almond Croissant Protein Pancakes (Print View)
Almond-forward protein pancakes studded with toasted almonds and crisp croissant pieces, finished with powdered sugar.
# What You'll Need:
→ Pancake Batter
01 - 1 cup almond flour (120 g)
02 - 1/2 cup all-purpose flour (60 g)
03 - 1/4 cup vanilla protein powder (30 g)
04 - 2 tbsp granulated sugar or sweetener
05 - 1 tsp baking powder
06 - 1/4 tsp salt
07 - 1 cup milk (dairy or unsweetened almond milk)
08 - 2 large eggs
09 - 2 tbsp melted butter or coconut oil
10 - 1 tsp almond extract
11 - 1/2 tsp vanilla extract
→ Croissant Crunch Topping
12 - 1/2 cup sliced almonds, toasted (40 g)
13 - 1/2 cup croissant pieces, toasted until crisp (30 g)
→ Garnish
14 - Powdered sugar for dusting
15 - Additional toasted almonds
16 - Maple syrup
# Method:
01 - In a large mixing bowl, whisk together the almond flour, all-purpose flour, vanilla protein powder, granulated sugar, baking powder, and salt until evenly distributed.
02 - In a separate bowl, whisk the milk, eggs, melted butter, almond extract, and vanilla extract until smooth and fully incorporated.
03 - Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the pancakes light and fluffy.
04 - Gently fold half of the toasted sliced almonds and half of the toasted croissant pieces into the batter, reserving the remainder for garnish.
05 - Set a non-stick skillet or griddle over medium heat and lightly grease with butter or oil if needed. Allow the surface to come to temperature before cooking.
06 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles rise and set on the surface, then flip and cook an additional 1 to 2 minutes until golden brown underneath.
07 - Repeat with the remaining batter, adjusting the heat as necessary between batches to maintain even browning.
08 - Stack the pancakes and finish with the reserved toasted almonds and croissant pieces, a light dusting of powdered sugar, and a drizzle of warm maple syrup.
# Insider Tips:
01 -
- The croissant crunch topping gives you that buttery pastry texture without spending hours laminating dough.
- They keep you full for hours thanks to the protein powder and almond flour working together beautifully.
02 -
- The batter will be thicker than typical pancake batter because of the almond flour, and that is exactly how it should look, so resist the urge to thin it out.
- Toasting the croissant pieces is not optional, because soft soggy croissant bits will turn gummy inside the pancake instead of providing that satisfying crunch.
03 -
- Let the batter rest for five minutes before cooking, because the almond flour needs time to absorb moisture and the pancakes will be significantly fluffier.
- Cook on medium-low heat rather than medium-high, since almond flour browns faster than regular flour and patience rewards you with an even golden color.