Almond Croissant Protein Pancakes (Printable)
Fluffy, protein-packed pancakes with almond-croissant flavor, toasted almonds and crisp croissant crunch.
# 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 tablespoons granulated sugar or sweetener
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 cup milk, dairy or unsweetened almond milk (240 ml)
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 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 for drizzling
# How to Prepare:
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 ingredient 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 and lightly grease with butter or oil if needed. Allow the surface to fully preheat before adding batter.
06 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form across the surface and edges appear set, then flip and cook an additional 1 to 2 minutes until golden brown.
07 - Continue cooking the remaining batter in batches, adjusting the heat as necessary to prevent over-browning between rounds.
08 - Stack the cooked pancakes and top with the reserved toasted almonds and croissant pieces. Finish with a light dusting of powdered sugar and a drizzle of maple syrup.
# Expert Advice:
01 -
- The croissant crunch topping gives you that bakery texture without spending hours laminating dough.
- Almond extract in the batter makes your whole kitchen smell like a French patisserie in minutes.
02 -
- Overmixing the batter is the fastest way to turn fluffy pancakes into rubbery disks, so stop folding while streaks of flour are still visible.
- Toasting the croissant pieces in a dry pan before adding them transforms them from soggy crumbs into golden crunch.
03 -
- Let the batter rest for five minutes before cooking and you will notice noticeably fluffier pancakes on the griddle.
- A gentle press with your spatula after flipping helps the crunch pieces make contact with the pan for better browning.