Almond Croissant Protein Pancakes (Printable Version)

Protein-rich almond pancakes with croissant crunch, toasted almonds and maple drizzle—ready in 25 minutes.

# What You’ll Need:

→ Pancake Batter

01 - 1 cup almond flour
02 - 1/2 cup all-purpose flour
03 - 1/4 cup vanilla protein powder
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)
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
13 - 1/2 cup croissant pieces, toasted until crisp

→ Garnish

14 - Powdered sugar for dusting
15 - Additional toasted almonds
16 - Maple syrup

# Directions:

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 well blended.
03 - Pour the wet mixture into the dry ingredients and stir 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. Lightly grease the surface with butter or oil if needed.
06 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles rise and set on the surface, then flip and cook another 1 to 2 minutes until golden brown underneath.
07 - Repeat the cooking process with the remaining batter, adjusting the heat as necessary to maintain even browning.
08 - Stack the pancakes and finish with the reserved toasted almonds and croissant pieces, a dusting of powdered sugar, and a drizzle of maple syrup.

# Quick Tips:

01 -
  • You get the cozy indulgence of an almond croissant without spending hours laminating dough.
  • The protein powder keeps you full well past noon, which is not something a real croissant ever managed to do.
  • Toasted croissant pieces folded into the batter create little pockets of buttery crunch that will ruin plain pancakes for you forever.
02 -
  • Almond flour absorbs liquid differently than regular flour, so if your batter seems too thick after resting for a minute, stir in another splash of milk to loosen it up.
  • Do not skip toasting the croissant pieces because raw soft croissant folded into hot batter turns gummy and sad instead of crisp and wonderful.
  • If your protein powder is unflavored, add an extra tablespoon of sugar or sweetener to keep the pastry like sweetness in balance.
03 -
  • Cook the first pancake as a test run because it almost always comes out a little different than the rest and gives you a chance to adjust the heat.
  • A few drops of amaretto liqueur in the batter takes the almond croissant illusion to a level that will make people ask what your secret is.

Go Back