My boys love pancakes. If given the option, they would eat them every morning for breakfast. So I wanted a simple recipe I could feel good about feeding my family. The pancakes had to be made with whole wheat flour and also contain some protein. After many iterations, this is our go-to pancake recipe. I hope you enjoy them as much as we do!
Recipe makes 8 5-inch pancakes, about 4 servings and is easily doubled.
- 1/2 cup whole wheat flour
- 1/2 cup almond flour (see options here)
- 1/2 cup greek yogurt
- 1/2 cup whole milk
- 2 eggs
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon oil (butter, coconut oil, avocado oil... ) plus more for cooking
- Combine all ingredients in a bowl or large pourable glass measuring cup
- Heat a lightly oiled griddle or frying pan on medium heat
- Pour batter onto hot griddle
- Flip pancakes once bubbles appear
- Cook pancakes until lightly browned on both sides
Note: I find that using a high smoke point oil like coconut oil reduces the amount of smoke produced while cooking the pancakes. It also imparts a nice nutty flavor.
Nutrition information for Whole Wheat Almond Pancakes (per pancake, with 1% milk and 2% greek yogurt):
- 116 calories
- 0 g added sugar
- 2 g fiber
- 6 g protein