Fluffy protein pancakes topped with delicious dairy-free maple butter, toasted pecans, and a drizzle of maple syrup, this pancake recipe is one of my favorite breakfasts. Add a cup of coffee and it is the perfect way to start a weekend morning.
Ingredient Notes and Health Benefits:
Vanilla protein powder: I love using egg white protein. It has a great flavor and is dairy free. Whey protein is also an option. I just recommend using vanilla protein.
Almond flour: A great gluten-free flour that is high in protein and monounsaturated fats. If you are gluten free, I recommend using 2 cups of almond flour and omitting the wheat flour.
Whole wheat flour: I like the combination of almond and whole wheat flour in this recipe. The whole wheat makes the pancakes extra fluffy and the almond flour adds some extra health benefits (mentioned above).
Brown sugar: Slightly less refined and lower in calories than white sugar, I love using brown sugar in baking.
Dairy free butter: Made with all organic ingredients, it contains coconut oil, filtered water, sunflower oil, cashews and sea salt. It melts well and is such a great dairy-free option.. It tastes just like normal butter!
Maple syrup: Make sure you’re using the real stuff – makes such a difference!
Pecans: High in monounsaturated fats and have anti-inflammatory properties
How to Make Maple Pecan Pancakes with Maple Butter
Place all dry ingredients (almond flour, whole wheat flour, protein powder, baking powder, baking soda and salt) in a large mixing bowl and use a whisk to mix. Do the same thing with the wet ingredients (almond milk, eggs, vanilla). Create a well in the dry ingredients (push ingredients to the side to create a “hole”. Pour wet ingredients into dry and stir with a large spoon to combine.
Pour 1 tbsp of coconut oil into a skillet, add pecans and cook for 2-3 minutes, stirring often to prevent them from burning. Remove from skillet, place on a plate and set aside. Spray skillet with coconut oil cooking spray. Using a ladle, pour pancake batter into skillet and cook over medium heat until bubbles appear. Flip pancakes and cook for another 2-3 minutes until golden brown. Repeat until all batter is cooked. Place butter and maple syrup in a small mixing bowl, whisk until smooth and combined. Place butter and pecans on pancakes, drizzle with maple syrup and enjoy!
These will store in the fridge well for 2-3 days. To reheat, place in microwave over medium heat for 2 -4 minutes. Keep butter, maple syrup and pecans separate and top immediately prior to enjoying pancakes. You can also freeze the pancakes and they will last for 2 months. Simply remove from freezer and reheat in the microwave or toaster oven.
1 cup almond flour Dairy Free Maple Butter: Toppings:
1 cup whole wheat flour
1 cup vanilla protein powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp brown sugar
1 tbsp vanilla
2 cups almond milk
1 tbsp coconut oil
Coconut oil cooking spray
1/4 cup vegan butter
2 tbsp maple syrup
1/2 cup toasted pecans
4 tbsp maple syrup
1 cup almond flour
Dairy Free Maple Butter: