Almond Croissant Protein Pancakes (Printable Version)
Almond-rich protein pancakes with croissant crunch, toasted almonds and maple drizzle—ready in 25 minutes.
# What You 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
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
# How to Make It:
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 fold gently until just combined. Avoid overmixing to keep the pancakes light and tender.
04 - Gently fold half of the toasted sliced almonds and half of the toasted croissant pieces into the batter, reserving the remainder for topping.
05 - Set a non-stick skillet or griddle over medium heat and lightly grease with butter or oil if needed. Allow the surface to come to temperature before cooking.
06 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles rise across the surface and edges appear set. Flip carefully and cook another 1 to 2 minutes until the underside is golden brown.
07 - Continue cooking the remaining batter in batches, adjusting the heat as necessary to maintain even browning without burning.
08 - Stack the pancakes on serving plates. Top with the reserved toasted almonds and croissant pieces, a light dusting of powdered sugar, and a drizzle of warm maple syrup. Serve immediately.
# Expert Tips:
01 -
- The toasted croissant pieces tucked inside the batter create tiny pockets of buttery crunch that will ruin regular pancakes for you.
- You get the indulgent flavors of a bakery almond croissant with enough protein to keep you full until lunch.
02 -
- Overmixing the batter will make the pancakes dense and rubbery, so resist the urge to stir until smooth and embrace the lumps.
- Toasting the croissant pieces in a dry skillet before folding them in makes all the difference between a soggy mess and a satisfying crunch.
03 -
- Let the batter rest for five minutes before cooking because it gives the flour time to hydrate and produces a noticeably fluffier pancake.
- A small dab of butter in the skillet for the first batch only creates the best golden crust without making the rest greasy.