Almond Flour Pancakes with Berry Compote
10min
15min
1
311
Chef's Note
For the fluffiest pancakes, be careful not to overmix the batter - a few small lumps are perfectly fine. If the batter seems too thick, add 1-2 tablespoons of unsweetened almond milk. You can prepare the berry compote ahead of time and store it in the refrigerator for up to 3 days for even quicker breakfast prep.
Tags
Ingredients
6 tablespoons egg whites
3 tablespoons almond flour
1 scoop (30g) vanilla protein powder
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 packet stevia
1/3 cup mixed berries (strawberries, blueberries, raspberries)
1 tablespoon water
1/2 teaspoon lemon juice
1 spray cooking spray
Instructions
- 1
For the berry compote: Combine 1/3 cup mixed berries, 1 tablespoon water, and 1/2 teaspoon lemon juice in a small saucepan over medium-low heat.
- 2
Simmer the berry mixture for 5-7 minutes, stirring occasionally and gently mashing some berries with the back of a spoon until the mixture thickens slightly. Set aside.
- 3
In a medium bowl, whisk together 3 tablespoons almond flour, 1 scoop (30g) vanilla protein powder, 1/4 teaspoon baking powder, and 1/4 teaspoon cinnamon.
- 4
In a separate bowl, whisk 6 tablespoons egg whites, 1/4 teaspoon vanilla extract, and 1 packet stevia until frothy.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 2 minutes.
- 6
Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray.
- 7
Pour 1/4 cup portions of batter onto the skillet to form pancakes. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- 8
Serve the pancakes topped with the warm berry compote.
Nutrition Information (per serving)
311
39g
16g
10g
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