Protein Pancakes (Easy, Fluffy Recipe)

In a large bowl, stir together protein powder, almond flour, Besti, baking powder, and salt.

Whisk in the eggs, almond milk, melted coconut oil, and vanilla. Set aside.

Using a stand mixer or hand mixer in a large bowl, beat 2 egg whites on medium speed for 3-5 minutes, until soft peaks form. Set aside.

Gently fold the egg whites into the batter using a rubber spatula. (Don’t overmix – you want the batter to stay light and fluffy).

Heat a large skillet over medium-low heat and lightly grease with coconut oil, letting it melt.

Add about 3 tablespoons of batter per pancake to the pan and spread into circles. Cook for about 3 minutes, until light golden brown, then flip and cook for another 2-3 minutes. Pancakes should flip easily when ready. It’s important to use medium low heat (you might even need to turn it down to low), as they burn very quickly with high heat.

Repeat with any remaining batter.