High-Protein Fluffy Pancakes
Servings: 4
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These fluffy high-protein pancakes are made with Greek yogurt and almond flour for steady energy and better macros. Perfect breakfast after 45.
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup almond flour adds protein + texture
- 1 tablespoon sugar optional
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup Greek yogurt plain, full-fat or 2%
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or olive oil
- Butter or oil spray for pan
Instructions
Mix Dry
- In a bowl, whisk together flour, almond flour, baking powder, salt, and sugar.
Mix Wet
- In another bowl, whisk eggs, Greek yogurt, milk, vanilla, and melted butter until smooth.
Combine
- Pour wet ingredients into dry and stir gently until just combined.
- Do not overmix. A few small lumps are fine.
- Let batter rest 5 minutes. This helps fluffiness.
Cook
- Heat skillet over medium.
- Lightly butter.
- Ladle batter (about ¼ cup per pancake).
- Cook 2–3 minutes until bubbles form.
- Flip and cook another 1–2 minutes.
- You should get 10–12 medium pancakes.
Nutrition
Calories: 230kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 578mg | Potassium: 139mg | Fiber: 1g | Sugar: 6g | Vitamin A: 257IU | Calcium: 214mg | Iron: 2mg
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