Oatmeal-Almond Protein Pancakes

Oatmeal-Almond Protein Pancakes

6 Reviews
From: EatingWell Magazine, September/October 2015

Depending on the type of protein powder you pick, you might need to reduce the amount of liquid in this protein pancake recipe. Whey-protein pancakes need less liquid than those made with soy, hemp or pea protein. Serve with yogurt and a DIY fruit sauce (warmed frozen berries with a pinch of sugar).

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup unflavored protein powder
  • ½ cup almond meal
  • ½ cup oat flour (see Tip)
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup buttermilk
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract


  • Active

  • Ready In

  1. Combine protein powder, almond meal, oat flour, sugar, cinnamon, baking powder, baking soda and salt in a blender; pulse until fully mixed. Add eggs, buttermilk (reduce to ½ cup if using whey protein), oil and vanilla; pulse, stopping to scrape down the sides as needed, until combined. Let stand for 15 minutes.
  2. Coat a large nonstick skillet or griddle with cooking spray; heat over medium-high heat.
  3. Make about 3 pancakes at a time, using ¼ cup batter per pancake; reduce the heat to medium. Cook until the edges are dry, 1 to 3 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining batter, using more cooking spray and reducing the heat as needed. Serve warm.
  • Oat flour is made from finely milled whole oats. It's a good source of dietary fiber and whole grains. Try it in place of a portion of other flour in recipes like pancakes, quick breads and muffins. Look for it with other whole-grain flours or near gluten-free flours. Or make your own, grind old-fashioned rolled oats in a blender or food processor until they are the texture of flour.

Nutrition information

  • Serving size: 2 (3-inch) pancakes
  • Per serving: 334 calories; 19 g fat(2 g sat); 4 g fiber; 23 g carbohydrates; 20 g protein; 14 mcg folate; 95 mg cholesterol; 6 g sugars; 3 g added sugars; 159 IU vitamin A; 0 mg vitamin C; 261 mg calcium; 10 mg iron; 596 mg sodium; 220 mg potassium
  • Nutrition Bonus: Iron (56% daily value), Calcium (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ lean meat, ½ medium-fat meat, 3 fat

Reviews 6

March 17, 2019
profile image
By: Diana Hutzul
Can’t believe how light they were, I was expecting a heavy pancake. Used ground flaxseed instead of the oat flour, maple syrup for the sugar and almond-coconut blend for the buttermilk. Will do again. The flaxseed made the batter a brown colour which was fine with me.
March 24, 2018
profile image
By: FoodieDi
Delicious pancakes! Subbed the milk for cashew milk, added a teaspoon of cocoa powder. I used a vanilla whey protein I have for my protein shakes. Used a squeezed of stevia to add some sweetness. So good. will make these again!
March 18, 2017
profile image
By: Marcella Steele
Loved these and I used a vanilla protein powder
February 15, 2017
profile image
By: Jenna Kaplan
I made a version of these (because I didn't have the same ingredients at home) for me and my roomates this morning! We all loved them. I used vanilla Vega one meal powder and one less teaspoon of the vanilla extract. I used almond milk instead of buttermilk. And I added a tablespoon of chia seeds and zest of a small lemon. They were so good! they were a little more calories but nutritious.
February 07, 2017
profile image
By: Healthylady
Loved it . . . very easy and healthy.
February 21, 2016
profile image
By: EatingWell User
Tasty guilt-free pancake recipe, and easily adaptable! This was a really great starter recipe that I was able to adapt for my preferences, without messing up the texture or taste of the pancakes. I used ground sunflower seeds instead of protein powder, almond-coconut milk and cocoa powder instead of buttermilk (the cocoa activates the baking soda -- lemon juice also works), and a lower quantity of maple syrup instead of sugar to make this even lower-glycemic and free of dairy and artificial protein powders. The seeds vs. protein powder required less liquid like the whey protein suggested amount. I was having a chocolate-craving day so I also added walnuts and dark chocolate chips for a special treat. Tasted amazing, and one of the few alternative pancake recipes I've found where the texture is perfectly pancake-like despite a lack of flour -- husband-approved! These left my pancake craving satisfied while leaving me feeling amazing and energized rather than bloated. Pros: Healthy, gluten-free, good texture, good flavor, easily adapted
More Reviews