Almond Croissant Protein Pancakes (Printable)
Fluffy almond-flavored pancakes with toasted almond crunch and crispy croissant pieces, packed with protein.
# 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 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
# How-To 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 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 garnish.
05 - Set 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.
08 - Stack the pancakes 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.
# Helpful Tips:
01 -
- The croissant pieces get folded into the batter and scattered on top, giving you that buttery bakery crunch without leaving your kitchen.
- You get a genuine protein boost from almond flour and protein powder, which means no midmorning crash after indulging.
02 -
- Overmixing the batter activates the gluten in the all-purpose flour and turns your pancakes rubbery, so a lumpy batter is actually your best friend here.
- Toasting the croissant pieces in a dry skillet before folding them in is the step that transforms these from good pancakes into something that genuinely tastes like a bakery almond croissant.
03 -
- Let the batter rest for five minutes after mixing because it gives the almond flour time to hydrate and produces a noticeably thicker, fluffier pancake.
- If your protein powder is particularly sweet, cut the added sugar in half or taste the batter first since oversweetening masks the delicate almond fragrance.