Easy Protein Pancakes

Blueberry protein pancakes on a plate with a pat of butter and syrup.

5 from 6 votes

These Easy Protein Pancakes are my everyday favorite go-to pancake recipe! Packed with nutritious ingredients like oats, almond flour, yogurt and extra eggs, they are a quick and healthy breakfast and super delicious! Unlike regular pancake recipes full of sugar and flour, these are high-protein pancakes without protein powder, and won't leave you hungry before lunch!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 434kcal

Author: Meryl Downing

Ingredients

¾ cup flour
¾ cup almond flour
¾ cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup plain yogurt
¾ cup orange juice
3 eggs
3 Tablespoon melted butter or coconut oil
blueberries and maple syrup

Instructions

Preheat a griddle over medium heat.
In a large bowl add all the dry ingredients and mix. Add all the wet ingredients and mix again (no need to dirty two bowls). A ¼ measuring cup can be used for the entire recipe to make it fast!
Cook on a hot griddle wiped with a bit of butter. Use the same ¼ measuring cup to ladle on the pancakes. When they have puffed up and are golden on the bottom (lift one to check), they are ready to flip. Adjust the griddle temperature as needed.
Blueberries can be added while the pancakes are cooking and they can be topped with any fruit. Serve with butter and real maple syrup.

Notes

Yield - This recipe make about 14 pancakes, 3 to 4 pancakes per person.
Store extra pancakes in the fridge and microwave the next day.
Use a sturdy metal spatula to flip pancakes.
Flour Substitutes - The rolled oats and almond flour can be substituted with another nut flour, a gluten-free flour mix, or more regular flour. Just make sure the proportions are the same.
Yogurt - Greek yogurt or vanilla flavored yogurt can be substituted.

Nutrition