Quick Description
These Protein Pancakes are a delicious and nutritious breakfast option, packed with protein to fuel your day. With a combination of almond flour, oats, Greek yogurt, and cinnamon, these pancakes are soft, fluffy, and perfect for a healthy start. You can add blueberries or sugar-free chocolate chips for extra flavor, making them customizable and satisfying.
Servings & Timing
Serves: 1–2
Prep Time: 5 minutes
Cook Time: 5–6 minutes
Total Time: ~10 minutes
Ingredients List
- ¼ cup almond flour
- 2 tablespoons oats (optional, skip for lower carb)
- 1 egg
- 2 tablespoons Greek yogurt
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- Pinch of cinnamon
- Optional: A few blueberries or sugar-free chocolate chips
Instructions
1. Mix the Dry Ingredients
- In a bowl, combine almond flour, oats (if using), baking powder, and cinnamon.
2. Mix the Wet Ingredients
- In a separate bowl, whisk together the egg, Greek yogurt, and vanilla extract until smooth.
3. Combine Wet & Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
4. Cook the Pancakes
- Heat a non-stick pan over medium heat and lightly grease it with cooking spray or butter.
- Pour small rounds of batter into the pan and cook for 2–3 minutes until bubbles form.
- Flip and cook for another 1–2 minutes until golden brown and cooked through.
5. Serve & Enjoy
- Top the pancakes with blueberries, sugar-free syrup, or a dollop of Greek yogurt for added flavor.
Nutrition (per serving, approx.)
- Calories: 220
- Carbohydrates: 9g (without oats: 6g)
- Protein: 12g
- Fat: 16g
- Sugar: 3g
- Fiber: 3g
(Nutrition may vary based on ingredients used)
Benefits
- High-Protein: Packed with 12g of protein per serving, these pancakes are perfect for a filling breakfast.
- Low-Carb Option: You can skip the oats to make these pancakes even lower in carbs.
- Quick & Easy: Ready in just 10 minutes, these pancakes are ideal for a busy morning or meal prep.
- Customizable: Add berries, sugar-free chocolate chips, or other toppings to suit your taste.
- Fluffy & Delicious: The combination of Greek yogurt and almond flour makes these pancakes light and fluffy.
Additional Notes
- Oats Option: Adding oats provides extra fiber and texture, but you can skip them for a lower-carb version.
- Sweetener: If you prefer sweeter pancakes, you can add a little bit of stevia, monk fruit, or your favorite sugar substitute.
- Toppings: Consider adding extra protein by topping your pancakes with a dollop of Greek yogurt or nut butter.
Dietary Info
- High-Protein: Yes
- Low-Carb: Yes (with optional oats)
- Gluten-Free: Yes
- Dairy-Free Option: Use dairy-free yogurt and a plant-based egg replacement for a dairy-free version.
- Vegetarian: Yes
Brief Introduction
These Protein Pancakes are a simple, healthy, and delicious breakfast or snack option. Made with almond flour, Greek yogurt, and a touch of cinnamon, these pancakes are soft, fluffy, and packed with protein. Perfect for anyone looking for a low-carb, high-protein meal to kickstart their day.
Step-by-Step Cooking Guide
- Mix the dry ingredients: Combine almond flour, oats, baking powder, and cinnamon.
- Mix the wet ingredients: Whisk egg, Greek yogurt, and vanilla extract.
- Combine wet & dry ingredients: Stir together until smooth.
- Cook the pancakes: Heat the pan and cook for 2–3 minutes on each side.
- Serve: Enjoy with your favorite toppings.
Ingredient Details & Substitutions
- Almond Flour: Provides a low-carb, gluten-free base for the pancakes. You can use coconut flour if you prefer, but use less (about 1/4 cup).
- Greek Yogurt: Adds protein and moisture to the pancakes. You can substitute with dairy-free yogurt for a dairy-free version.
- Oats: Adds texture and fiber, but can be omitted for a lower-carb option.
Recipe Variations & Serving Suggestions
Blueberry Protein Pancakes
Mix fresh or frozen blueberries into the batter for a fruity twist.
Chocolate Chip Pancakes
Add sugar-free chocolate chips to the batter for a decadent chocolatey pancake.
Pumpkin Spice Pancakes
Add pumpkin puree and pumpkin spice for a seasonal twist.
Serving Ideas
- Top with Greek yogurt for added protein.
- Serve with a drizzle of sugar-free syrup or sugar-free peanut butter for extra flavor.
- Pair with a side of fresh fruit for a balanced meal.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze pancakes individually for up to 1 month. Reheat in the toaster or microwave for a quick breakfast.
- Reheat: Microwave for 15–20 seconds or heat in the pan for a couple of minutes.
FAQs
Can I use regular flour instead of almond flour?
Yes, but it will increase the carb count, so it won’t be as low-carb. Almond flour works best for a gluten-free option.
Can I make these pancakes without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.
Can I add more protein powder?
Yes, you can increase the protein by adding an extra scoop of protein powder, but you may need to adjust the consistency by adding more liquid.
Optional Personal Story
These Protein Pancakes became my go-to when I wanted a filling breakfast that was both healthy and satisfying. I love that they’re high in protein and low in carbs, and they’re so easy to make! They’ve quickly become a staple in my meal prep.
