Jenn Eats Goood

In a large mixing bowl, beat the eggs and then mix in the almond milk, maple syrup, and vanilla. Whisk to combine. Add the almond flour, tapioca flour, protein powder, baking soda, and salt and mix again until just combined.

The batter should have some thickness to it, if needed add extra almond flour to thicken. If too thick, thin with some extra almond milk. The consistency will vary based on the type of protein powder used.

Heat the oil in a large non-stick skillet over medium heat. Carefully add the pancake batter, ~1/4 cup at a time, to the skillet. Cook for about 3-4 minutes on each side. You’ll know they’re ready to flip when small bubbles appear in the batter.

Cook in batches until all of the batter is used (this will make about 8 pancakes if each is 1/4 cup) and serve immediately for best results. If desired, freeze in a sealed container or bag for up to a month.