Oatmeal-Almond Protein Pancakes

Name: Oatmeal-Almond Protein Pancakes
Total time: 45 min
Ingredients: 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

7 Ratings
6 Reviews

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:

Nutrition Profile:

Nutrition Info

Directions

Step 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 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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Step 2
Coat a large nonstick skillet or griddle with cooking spray; heat over medium-high heat.
Step 3
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

Serving Size:

2 (3-inch) pancakes

Per Serving:

334 calories; protein 19.7g; carbohydrates 22.9g; dietary fiber 3.9g; sugars 6.2g; fat 18.6g; saturated fat 2.3g; cholesterol 94.8mg; vitamin a iu 158.5IU; vitamin c 0.5mg; folate 14.1mcg; calcium 261.1mg; iron 10mg; magnesium 56.1mg; potassium 220.4mg; sodium 595.9mg; thiamin 1.4mg; added sugar 3g.

Exchanges:

1 starch, 1 1/2 lean meat, 1/2 medium-fat meat, 3 fat

7 Ratings

5 star values: 7
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Diana Hutzul

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.

FoodieDi

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!

Marcella Steele

03/18/2017

Loved these and I used a vanilla protein powder

Jenna Kaplan

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.

Healthylady

02/07/2017

Loved it . . . very easy and healthy.

EatingWell User

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

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Oatmeal-Almond Protein Pancakes

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Oatmeal-Almond Protein Pancakes

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Oatmeal-Almond Protein Pancakes

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Oatmeal-Almond Protein Pancakes