The winter months deserve a warm breakfast that actually delivers. Upgrade your breakfast game with these Salted Brown Butter Protein Pancakes. Made with our Whey Protein Concentrate and nutty brown butter, these pancakes are light, delicious, and packed with protein.
Top with whipped cream, berries, or your favorite syrup—or just enjoy them as is, straight off the skillet. You're welcome.
Ingredients
- 1 scoop True Nutrition whey protein concentrate (vanilla or unflavored)
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- Pinch of sea salt
- 2 large eggs or 1/4 cup egg substitute
- 1/4 cup milk (plus more if needed)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, browned
- 2 tablespoons brown sugar
- 1 tablespoon avocado oil or additional butter for the pan
Instructions
- For the brown butter: In a small saucepan over medium heat, melt the butter, stirring occasionally. Let it simmer until it turns golden brown and smells nutty (about 3–4 minutes). Remove from heat and set aside to cool.
- Prepare the Dry Mix: In a bowl, whisk together the protein powder, almond flour, baking powder, and sea salt.
- Combine Wet Ingredients: In another bowl, whisk the eggs, milk, vanilla extract, and cooled brown butter until smooth.
- Mix Together: Gradually add the wet ingredients to the dry mix. Stir until a smooth batter forms. If the batter seems too thick, add oat milk, 1 tablespoon at a time, to reach a pancake consistency.
- Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with avocado oil or butter.
- Cook Pancakes: Spoon 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until the edges look set and bubbles appear on the surface. Flip and cook another 2 minutes until golden.
- Garnish and Serve: Stack pancakes on a plate, drizzle with syrup, sprinkle with flaky sea salt, and add whipped cream or nuts for extra flavor.
- Maple syrup or sugar-free syrup
- Flaky sea salt
- Toasted pecans or sliced almonds