healthy whole grain protein pancakes

Whole Wheat Almond Pancakes

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.  These pancakes are packed with protein and made with whole wheat flour.  The protein in these pancakes comes from greek yogurt and almond flour.  There isn’t any protein powder in these pancakes, and each pancake contains 6 grams of protein.

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whole wheat almond protein pancakes

After many iterations, this is our go-to pancake recipe. They have a delicious nutty flavor while still being fluffy and light. The pancakes can be whipped up in minutes and the extras refrigerate and freeze well.

Since these pancakes do not contain any added sugar, so feel free to add some maple syrup and fruit.  We love topping these protein packed pancakes with fresh, seasonal fruit in the spring and summer and frozen berries and cherries the rest of the year.

Recipe makes 8 5-inch pancakes (about 4 servings) and is easily doubled.

Whole Wheat Almond Protein Pancake Recipe

protein packed whole wheat almond pancake recipe
5 from 2 votes

Whole Wheat Almond Pancakes

Fluffy and delicious pancakes packed with protein and whole grains.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 232 kcal


  • 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


  1. Combine all ingredients in a bowl or large pourable glass measuring cup
  2. Heat a lightly oiled griddle or frying pan on medium heat
  3. Pour batter onto hot griddle
  4. Flip pancakes once bubbles appear
  5. 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.

Tested and delicious substitutions:

  • Oat flour can be used in place of whole wheat flour if you want a gluten-free option
  • Cashew flour can be used in place of almond flour for a creamier (less nutty) flavor
  • Chick pea flour can be used in place of almond flour for a nut-free option

Pancake storage and re-heating tips (for leftovers)

Refrigerator: Separate stacked pancakes with a thin strip of parchment paper while stacking in a reusable container.  The parchment helps prevent the pancakes from sticking together.  To reheat, toast for 1 minute (or longer depending on your toaster), until warm.

Freezer: Freeze pancakes for 1 hour in a single layer on a cookie sheet. Once frozen, place in plastic freezer bag and store in freezer. To reheat, microwave for 10 – 15 seconds before toasting for 1 minute, until warm.

Nutritional information for Whole Wheat Almond Protein Pancakes (per serving, 2 pancakes, made with 1% milk and 2% greek yogurt):

  • 232 calories
  • 0 g added sugar
  • 4 g fiber
  • 12 g protein


  1. I just made the pancakes for my niece and nephew, Samantha and Daniel and their parents……served with berries and maple syrup….Although I doubled the recipe,they were gone! Many Thanks for all your information and great recipes! Beautiful pictures!

  2. I am very impressed with this recipe. My husband has been losing weight steadily over the last month and has missed his weekend pancakes. After some research I found this recipe which is acceptable on his diet. I used ground almonds, 0% thick Greek yogurt and Kefir instead of the milk. The pancakes were easy to make and cooked beautifully. I heated some berries with a little maple syrup for the topping, so they looked good too. I have a very content husband!

    • Marilyn,

      I am so happy to hear that your husband enjoys these pancakes… thank you for sharing your modifications! The berry and maple syrup combination sounds delicious. And I love the idea of using Kefir in place of milk. Thank you for reading, Meredith

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