Snickerdoodle protein pancakes.

Why this works

Small bar pieces add cinnamon flavor and chewy pockets to the batter. One current Snickerdoodle label lists 21g protein; eggs and almond flour add nutrition that varies by brand and size.

Method

1. 1

   Mash the banana in a medium bowl with a fork until mostly smooth — a few small lumps are fine, they melt in the pan.

2. 2

   Whisk in the eggs until fully combined. Add almond flour, baking powder, and salt. Stir until the batter is uniform — it should look like thick pancake batter, slightly grainy from the almond flour.

3. 3

   Fold in the chopped Snickerdoodle bar pieces. Don't overmix — you want the bar distributed but still in identifiable chunks.

4. 4

   Heat a non-stick or cast-iron pan over medium-low (the almond flour browns fast — don't push it past medium). Melt the butter and tilt to coat.

5. 5

   Pour 1/4-cup portions into the pan. Cook 2-3 minutes per side, flipping when the edges look set and a few bubbles form on top. The bar pieces caramelize on the pan-side — that's the texture moment.

6. 6

   Stack, top with maple syrup and berries, and eat hot. Pancakes don't reheat well — make all 6 at once and don't bother saving leftovers.