Whole-Grain Protein Pancakes

Homemade pancakes are kind of a weekend ritual at our house, especially if we are having a slow and lazy morning.

I love a decadent pancake as much as the next gal, but here’s a recipe to make your own mix that is tasty and healthy enough that you’ll feel good eating anytime—week or weekend.

These are packed with protein, lightly sweet, fluffy (as pancakes should be!) and full of flavor. They have a bold nutty flavor, almost like autumn spices (think cinnamon or pumpkin spice).

There are a bunch of ways you can customize this to your own preferences and I’ll share some suggestions for you at the end.

Related: 50+ Healthy Breakfast Ideas and Protein Balls

Whole-Grain Protein Pancakes, makes 6-8 pancakes (two servings)

3/4 cup white whole wheat flour
1/4 cup super fine almond flour
2 tablespoons protein powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg
3/4 cup + 2 tablespoons milk (I used unsweetened almond milk)

First, combine the dry ingredients in a mixing bowl and give them a good whisk. Then stir in the vanilla extract, egg, and milk. You can also do this in a blender, like this pancake recipe, if you like.

Heat a nonstick pan or skillet over low/medium heat. Add a little oil to the pan. Pour about 3 tablespoons of batter into the heated pan.

Wait until you see bubbles beginning to form in the batter and you can easily pull up the edges with a spatula. Then, gently work your spatula under the pancake and give it a quick flip over to the other side.

Cook until the pancake is cooked through. I usually consider my first pancake a test pancake so I can figure out how many minutes to cook each side so it gets done all the way.

Once you get the timing down, cook away until you’re out of batter! Remember to add a little more oil to the pan if you notice the pancakes beginning to stick. I find a little oil will help to create some slightly crispy edges, which I love in homemade pancakes.

If you want to make your own pancake mix so you can easily throw these together any time, just double or triple the dry ingredients and whisk well before storing in an airtight container.

When you are ready to make pancakes, just use a heaping cup of the mix along with the vanilla extract, egg, and milk as directed in the recipe above. Easy!

These are not overly sweet, so I love to eat these along with fruit, 100% pure maple syrup, and a little natural peanut butter. Here I pan fried a ripe banana that I dipped in a little super fine almond flour with some extra virgin olive oil. Yum!

You could also top with applesauce, chocolate hazelnut spread, or even add some mini chocolate chips to the batter before cooking. Lots of options depending on what you may have on hand.

These would also go great with my easy mini-quiche recipe as well and if you haven’t tried a dutch baby recipe before, make sure to give those a go! Enjoy!

Notes:

-These contain right around 22 grams of protein per serving (3-4 pancakes). This will likely change though based on what protein powder you choose to use.

-You can use any kind of milk you prefer.

-You can use a mix of white whole wheat flour and all-purpose flour if you don’t care about keeping these 100% whole grain. If you use all all-purpose, you will likely need less liquid. I’d start with just 3/4 cup and see how the batter feels before adding the additional 2 tablespoons. Whole wheat flour tends to absorb more liquid so needs a bit more than all-purpose.

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Ingredients

1x2x3x

• ▢ ¾ cup whole wheat flour (white)
• ▢ ¼ cup almond flour (super fine )
• ▢ 2 tablespoons protein powder
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon vanilla extract
• ▢ 1 egg
• ▢ ¾ cup + 2 tablespoons milk (or almond milk)

Instructions

• First, combine the dry ingredients in a mixing bowl and give them a good whisk. Then stir in the vanilla extract, egg, and milk. You can also do this in a blender.
• Heat a nonstick pan or skillet over low/medium heat. Add a little oil to the pan. Pour about 3 tablespoons of batter into the heated pan.
• Wait until you see bubbles beginning to form in the batter and you can easily pull up the edges with a spatula. Then, gently work your spatula under the pancake and give it a quick flip over to the other side.
• Cook until the pancake is cooked through. I usually consider my first pancake a test pancake so I can figure out how many minutes to cook each side so it gets done all the way.
• Once you get the timing down, cook away until you’re out of batter! Remember to add a little more oil to the pan if you notice the pancakes beginning to stick.

  I find a little oil will help to create some slightly crispy edges, which I love in homemade pancakes.

Notes

• If you want to make your own pancake mix so you can easily throw these together any time, just double or triple the dry ingredients and whisk well before storing in an airtight container.
• When you are ready to make pancakes, just use a heaping cup of the mix along with the vanilla extract, egg, and milk as directed in the recipe above. Easy!
• These contain right around 22 grams of protein per serving (3-4 pancakes). This will likely change though based on what protein powder you choose to use.
• -You can use a mix of white whole wheat flour and all-purpose flour if you don’t care about keeping these 100% whole grain. If you use all all-purpose, you will likely need less liquid.
• I’d start with just 3/4 cup and see how the batter feels before adding the additional 2 tablespoons. Whole wheat flour tends to absorb more liquid so needs a bit more than all-purpose.