Cinnamon-Spiced Keto Protein Pancakes with Almond Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy low-carb pancakes infused with cinnamon and vanilla whey protein, served with creamy almond butter for a hearty keto breakfast. This American-inspired keto recipe (high protein), ready in about 18 minutes, layers vanilla whey protein powder, almond flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 10 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup vanilla whey protein powder, 1/4 cup almond flour, 1/2 tsp baking powder, 1 tsp ground cinnamon, and 2 tbsp erythritol sweetener until well combined.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1/4 cup unsweetened almond milk and 1 tsp pure vanilla extract until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and gently mix until a thick batter forms.
  4. Step 4: Heat 2 tsp coconut oil in a non-stick skillet over medium heat. Scoop 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
  5. Step 5: Flip each pancake carefully and cook for another 2 minutes until golden brown and cooked through.
  6. Step 6: Serve warm topped with 1/4 cup almond butter spread over the stack, letting it melt slightly.

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