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!
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.
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.
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.
This healthy pancake recipe makes 8 5-inch pancakes, about 4 servings, and is easily doubled.
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)
- 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.
- 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.
Whole Wheat Almond Protein Pancake Recipe
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 265 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 97mg Sodium: 229mg Carbohydrates: 17g Fiber: 3g Sugar: 3g Protein: 12g
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