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).

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2015

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1/2 cup if using whey protein), oil and vanilla; pulse, stopping to scrape down the sides as needed, until combined. Let stand for 15 minutes.

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  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium-high heat.

  • Make about 3 pancakes at a time, using 1/4 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.

Tips

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 Facts

334 calories; protein 19.7g 40% DV; carbohydrates 22.9g 7% DV; dietary fiber 3.9g 16% DV; sugars 6.2g; fat 18.6g 29% DV; saturated fat 2.3g 12% DV; cholesterol 94.8mg 32% DV; vitamin a iu 158.5IU 3% DV; vitamin c 0.5mg 1% DV; folate 14.1mcg 4% DV; calcium 261.1mg 26% DV; iron 10mg 56% DV; magnesium 56.1mg 20% DV; potassium 220.4mg 6% DV; sodium 595.9mg 24% DV; thiamin 1.4mg 137% DV; added sugar 3g.

Reviews (6)

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7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2017
Loved it... very easy and healthy. Read More
Rating: 5 stars
02/21/2016
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 Read More
Rating: 5 stars
02/15/2017
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. Read More
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Rating: 5 stars
03/18/2017
Loved these and I used a vanilla protein powder Read More
Rating: 5 stars
03/24/2018
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! Read More
Rating: 5 stars
03/17/2019
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. Read More
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