Almond Croissant Protein Pancakes (Printable)
Fluffy protein pancakes with almond extract, croissant crunch and toasted almonds for a nutty, sweet breakfast.
# What You'll Need:
→ Pancakes
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 tablespoons granulated sugar or sweetener
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 cup milk (dairy or unsweetened almond milk)
08 - 2 large eggs
09 - 2 tablespoons melted butter or coconut oil
10 - 1 teaspoon almond extract
11 - 1/2 teaspoon vanilla extract
→ Croissant Crunch
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
# Steps:
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 - Place a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil if needed.
06 - Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles rise across the surface and edges appear set. Flip carefully and cook an additional 1 to 2 minutes until the underside is golden brown.
07 - Continue cooking the remaining batter in batches, adjusting the heat as necessary to prevent over-browning. Keep finished pancakes warm on a plate.
08 - Stack the pancakes on plates and top with the reserved toasted almonds and croissant pieces. Finish with a light dusting of powdered sugar and a drizzle of warm maple syrup.
# Expert Advice:
01 -
- You get that buttery, marzipan kissed croissant flavor without spending hours laminating dough.
- The croissant pieces toasted into the batter create tiny pockets of crunch that will ruin regular pancakes for you forever.
02 -
- The batter will look slightly thicker than regular pancake batter because of the almond flour, and this is exactly right so resist the urge to thin it out.
- Toasting the croissant pieces before folding them in is non-negotiable, because untoasted they turn soggy and you lose the entire point of the crunch.
03 -
- Let the batter rest for five minutes after mixing before you cook, because this gives the almond flour time to hydrate and produces a much more tender pancake.
- If your protein powder is particularly sweet, cut the added sugar in half or the pancakes will taste more like dessert than breakfast.