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whole wheat flour almond flour 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.

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

4.56 from 9 votes
whole wheat flour almond flour pancakes
Whole Wheat Almond Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Fluffy and delicious pancakes packed with protein and whole grains.

Course: Breakfast
Cuisine: American
Keyword: 100% whole grain pancakes, healthy protein pancake recipe, how to make fluffy protein pancakes, without protein powder
Servings: 4 people
Calories: 232 kcal
  • 1/2 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/2 cup greek yogurt
  • 1/2 cup whole milk
  • 2 eggs
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon avocado oil (or other healthy oil)
  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 (per serving, 2 pancakes, made with 1% milk and 2% greek yogurt):

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

Did you make these protein pancakes?  I would love to see how they turned out!!  Please share your creation with me by adding your photo to Pinterest and give this recipe a 5-star rating ★.  Thank you!

Pin recipe for later:

whole wheat flour almond flour protein pancakes


  1. Judy awhitley

    Love this recipe. Real pancakes that stick with you longer and no sugar crash. I did find the batter thicker than I like but that was easily fixed with a little water.

    • Judy – I am so happy you like this pancake recipe! It does produce a thick batter… I use an ice cream scoop when making them (mainly to portion them out, but also because they aren’t “pourable”). I am glad you found that adding a little water makes them more to your liking! Thank you for letting me know!

  2. Just made these—fiancé and I loved them! For healthy options, I’ve previously tried pancakes made with all almond flour…ok but grittier and stronger egg taste. I’ve also tried a recipe with Greek yogurt in the pancakes, but they turned out too dense. This recipe is balanced nicely. Slight mods/notes: I added a dash of salt and a tsp of xylitol, and used 1 whole egg and just egg whites for the second egg. 1 percent milk instead of whole. Crispy nice brown outside and fluffy/slightly creamy inside. Thanks for helping me find the perfect healthier pancake recipe!

    • Amanda – I am so happy you and your fiancé love these pancakes! They are definitely a staple in our house. Your modifications sound delicious, thank you so much for sharing!!!

  3. Just made these any they are great! This is my second time experimenting with almond flour and I couldn’t be happier with the results. This is my new go to pancake recipe. Thank you so much! Most importantly, my 3 kids, 4, 2 and 16 months all loved them!

  4. 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

  5. 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!

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