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.
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
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)
- 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.
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
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