Protein Pancakes with Almond Butter

Protein Pancakes with Almond Butter

Fluffy griddle cakes packed with protein powder and swirled with rich almond butter.

Total 22 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

These pancakes blend oat flour and vanilla protein powder for a tender, satisfying crumb that holds up to a generous drizzle of almond butter. They cook quickly in a skillet, making them a practical choice for a high-protein breakfast or post-workout meal. A touch of banana adds natural sweetness without weighing down the batter.

Ingredients

  • 1 cup oat flour
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup milk
  • 2 eggs
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter, plus more for the griddle
  • 1/3 cup almond butter
  • 2 tablespoons maple syrup, for serving

Method

  1. In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.

  2. In a separate bowl, whisk the milk, eggs, mashed banana, vanilla extract, and melted butter until smooth.

  3. Pour the wet ingredients into the dry ingredients and stir just until combined; let the batter rest 5 minutes to thicken.

  4. Heat a 9-inch nonstick skillet or griddle over medium-low heat and brush lightly with butter.

  5. Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2 minutes.

  6. Flip and cook the second side until golden brown and cooked through, about 2 minutes more.

  7. Transfer pancakes to a plate and repeat with the remaining batter, buttering the skillet between batches.

  8. Warm the almond butter slightly to loosen it, then drizzle over the stacked pancakes along with the maple syrup before serving.

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    Protein Pancakes with Almond Butter

    These pancakes blend oat flour and vanilla protein powder for a tender, satisfying crumb that holds up to a generous drizzle of almond butter. They cook quickly in a skillet, making them a practical choice for a high-protein breakfast or post-workout meal. A touch of banana adds natural sweetness without weighing down the batter.

    22 min 4 servings 410 cal

    Ingredients

    • 1 cup oat flour
    • 1/2 cup vanilla protein powder
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 cup milk
    • 2 eggs
    • 1 ripe banana, mashed
    • 1 teaspoon vanilla extract
    • 1 tablespoon melted butter, plus more for the griddle
    • 1/3 cup almond butter
    • 2 tablespoons maple syrup, for serving

    Method

    1. 1

      In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.

    2. 2

      In a separate bowl, whisk the milk, eggs, mashed banana, vanilla extract, and melted butter until smooth.

    3. 3

      Pour the wet ingredients into the dry ingredients and stir just until combined; let the batter rest 5 minutes to thicken.

    4. 4

      Heat a 9-inch nonstick skillet or griddle over medium-low heat and brush lightly with butter.

    5. 5

      Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2 minutes.

    6. 6

      Flip and cook the second side until golden brown and cooked through, about 2 minutes more.

    7. 7

      Transfer pancakes to a plate and repeat with the remaining batter, buttering the skillet between batches.

    8. 8

      Warm the almond butter slightly to loosen it, then drizzle over the stacked pancakes along with the maple syrup before serving.