I don’t think there’s any way that I could ever give up pancakes. They’re one of my all-time favorite breakfast options. I could seriously eat them every single morning for the rest of my life without complaining. With that being said, there’s a very good reason why I don’t feel guilty about enjoying a big old pancake breakfast – I always make sure to make my own healthy homemade pancake mix. Today I’ll be sharing a recipe for a make-ahead protein pancake mix for the best protein pancakes ever. The pancake mix is quick and easy to prepare and can be stored in an airtight container until you’re ready to cook your pancakes. When it’s time to cook them, simply mix in some almond milk and you’ll be all set.
Perfect Protein Pancakes Prepared In Advance
Making the pancake mix is a simple matter of combining four all-natural ingredients together in a bowl. You’re going to need ½ cup of vanilla flavored protein powder, ½ cup of almond flour, ¼ cup of flaxseed meal, and a single teaspoon of baking powder.
Using almond flour for the pancake mix is another great way to keep the pancakes nice and healthy – it’s a far more nutrient-dense option than refined wheat flour. Almond flour provides a great mix of healthy fats, protein, dietary fiber, magnesium, copper, manganese, and vitamin E. Studies have also found that consuming almonds at breakfast time helps to reduce your risk of developing type 2 diabetes by lowering blood glucose concentrations and increasing satiety. (1)
The flaxseed meal helps to add even more nutritional value to the pancakes as well. Like the almond flour, it’s a great source of protein, fiber, vitamins, minerals, and essential fatty acids. Flaxseed is a particularly great option for helping to protect against cardiovascular disease thanks to it’s high concentration of omega-3 fatty acids. (2)
After mixing all of the ingredients together, store them in a jar or container in a cool, dry place. When you’re ready to cook the pancakes, give the container a good shake and then mix five tablespoons of pancake mix with four tablespoons of unsweetened almond milk. You’ll want to cook them on a non stick skillet that’s been lightly greased with either coconut oil or butter. And just as using almond flour is a more nutritionally sound option for making the pancake mix, using almond milk is a great alternative to dairy milk. Not only is it full of essential nutrients, but one study found that it can actually help to increase exercise endurance in cyclists due to its antioxidant and anti-inflammatory properties. (3)
Simply cook the pancakes until small bubbles form on the top, and then carefully flip them over and cook them through, about 30-60 seconds or so.
Make-Ahead Protein Pancake Mix for The Best Protein Pancakes Ever
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
For pancake mix:
½ cup vanilla protein powder
½ cup almond flour
¼ cup flaxseed meal
1 tsp baking powder
For one batch of pancakes (1 serving):
5 tbsp pancake mix
4 tbsp unsweetened almond milk
coconut oil or butter for greasing
- To make the pancake mix, in a bowl place the protein powder, almond flour, flaxseed meal and baking powder.
- Mix to combine.
- Store in a sealable container or a jar in a cool, dry place.
- To make the pancakes, give the pancake mix a good shake then measure 5 tablespoons and add in the bowl.
- Add the almond milk and mix to combine.
- Lightly grease a non stick skillet with coconut oil.
- Heat the skillet over medium low heat until hot.
- Drop 1/8 cup of batter for each pancake onto the hot skillet.
- Cook until small bubbles begin to form on the top.
- Carefully flip the pancakes and cook on the other side 30- 60 seconds or until cooked through.
- Serve warm.