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whole wheat flour almond flour pancakes

Whole Wheat Almond Pancakes

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!

whole wheat almond protein pancakes

Homemade Whole Wheat Pancakes with Almond Flour

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.

Gluten-free alternatives to whole wheat flour:

  • 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

Leftover pancake storage and re-heating tips

How to store pancakes in the 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.

How to store pancakes in the 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.

Whole Wheat Protein Pancake Recipe

whole wheat flour almond flour pancakes

Whole Wheat Almond Pancakes

Yield: 4 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Fluffy and delicious pancakes packed with protein and whole grains.


  • 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
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 97mgSodium: 229mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 12g

Nutrition information calculated by Nutritionix

Note: I find that using a higher smoke point oil like avocado oil reduces the amount of smoke produced while cooking the pancakes.  It also has a nice buttery flavor.

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whole wheat flour almond flour protein pancakes


  1. Thank you for this recipe! I make it every week and tell unsuspecting strangers they need it in their lives. With the thicker batter I tend to throw them in the oven for a few while the others are bubbling away to make sure they are cooked through.

    • Kim – I am so glad you enjoy these pancakes! I make them at least weekly too! Also, thank you for the tip about keeping them in the oven to ensure they are cooked through!

  2. 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!

  3. 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!!!

  4. 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!

  5. 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

  6. 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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