These simple protein pancakes with yogurt-almond flour batter are so light and fluffy you’ll want to load up on them every morning. There’s no sugar high, only lots of sweet strawberries and your favorite toppings. Oh, and they’re better than box-mixes!
Quick & Easy Protein Pancakes
These fluffy protein pancakes are a classic, diner-style breakfast made with wholesome ingredients. The creamy almond flour batter is as easy as a box-mix, perfect for hectic mornings and lazy weekends. However, these 15-minute pancakes won’t give you a sugar high. In fact, they’re a simple canvas through which juicy strawberries and maple syrup can shine.
Why You’ll Love This Protein Pancakes Recipe
You’ll never make regular pancakes again when this protein version is just as easy.
- Fluffy. The baking powder and egg in the recipe keep these pancakes super fluffy and tender.
- Convenient. Prep the pancake mix in advance and store it in a mason jar for your own “box-mix.”
- Hearty. Almond flour and your favorite protein powder will keep you full until it’s time for lunch.
- Quick. You get 10 pancakes from a homemade batter in only 15 minutes.
What You’ll Need
The simple batter lets you add flavor through sweet and fruity syrups, mix-ins, and toppings. Scroll to the recipe card at the bottom of the post for exact measurements.
- Almond flour – Run it through the food processor and sieve it to make sure it’s finely ground.
- Baking powder – Don’t swap it for baking soda because the pancakes won’t be as fluffy.
- Plain protein powder – This allows you to play around with the toppings.
- Salt – Kosher salt is best.
- Egg – Feel free to use liquid eggs, but not egg whites.
- Greek yogurt – Plain or vanilla-flavored are perfect for this.
- Almond milk – Coconut or oat milk are great swaps.
Mix-In Ideas
Adding 1/2 cup of these will give your pancakes more flavor and texture.
- Nuts – Go for chopped pecans, almonds, walnuts, or macadamias.
- Dried fruits – Dried cranberries, raisins, or chopped dried apples.
- Chocolate chips – Use milk, semi-sweet, or bitter chocolate chips.
- Fresh fruits – Blueberries, diced apples, or chopped strawberries.
How to Make Protein Pancakes
Making these pancakes is just like any box-mix you’ve ever made. Whisk, pour, and flip! Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Mix the batter. Add all of the ingredients to a large bowl and mix them until you get a smooth batter. It’s okay if a few small lumps remain. Set it aside.
- Cook them. Grease a large pan or griddle with cooking spray. Place it over medium heat. Pour in batter to make 2-4 pancakes. You’ll have to cook in batches. Let them cook for 3-4 minutes or until the bottom is set. Flip them over and cook for another 2-3 minutes.
- Serve. Remove them from the heat. Serve immediately and enjoy!
Tips for Success
Prepping the mix in advance will let you put pancakes on the table even faster than usual.
- Don’t let it sit. Once you mix the batter, don’t let it sit out for more than 5 minutes before making the pancakes. It will absorb most of the moisture and thicken too much. Don’t worry if you forget, though. Just add 1 tablespoon milk at a time and whisk until it’s the right consistency again.
- Make them chocolatey. Swap the vanilla protein powder for a chocolate one and stir 1/4 cup chocolate chips into the batter for a chocolatey variation.
- Go plant-based. Use plant-based protein powder, yogurt, and a vegan egg-alternative if you can’t have dairy or animal-based products.
- Prep the mix. Add double or triple the amount of the dry ingredients to a bowl and whisk well. Transfer it to a large mason jar or airtight bag. Scoop out 2 cups of the homemade pancake mix and add wet ingredients as usual to make the pancakes whenever.
What to Serve with Protein Pancakes
These protein pancakes with crisp, golden edges are the perfect breakfast. Don’t forget to add raw honey, maple syrup, or agave nectar for more sweetness. Whipped cream is great too! Sliced strawberries are some of my favorite toppings, but you can get creative with other fruits like berries. Enjoy them with a glass of orange juice or milk. If you’re a coffee person, you need to try my Iced Coffee. For side ideas, go for smokey bacon or Breakfast Potatoes.
How to Store & Reheat Leftovers
Double the recipe so you can reheat breakfast throughout the entire week.
- Fridge: Place them in an airtight container for up to 5 days.
- Freezer: Wrap each pancake in plastic wrap. Place them in a freezer-friendly container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes. Reheat as usual.
- To reheat them: Sprinkle with 1/2 teaspoon water or milk and microwave for up to a minute. You can also heat them in a pan (covered) for 7-8 minutes.
More Breakfast Ideas
- Protein Pop Tarts
- Peanut Butter Overnight Oats
- Baked Breakfast Potatoes with Sausage
- Radish Toast with Fried Egg
- Yogurt Protein Cups
Protein Pancake
Ingredients
- 2 cups almond flour super-fine
- 4 tsp baking powder
- 2 scoops plain protein powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup plain greek yogurt
- 3/4 cup unsweetened almond milk
Instructions
- Add ingredients in a bowl and combine together until mixed well together. Let the batter rest for a few minutes.
- Cook pancakes over a medium heat coating pan with butter or coconut oil. Carefully flip making sure pancakes are cooked on the first side before flipping to prevent breaking.
