Oatmeal-Almond Protein Pancakes

Depending on the type of protein powder you pick, you might need to reduce the amount of liquid in this protein pancake recipe. Whey-protein pancakes need less liquid than those made with soy, hemp or pea protein. Serve with yogurt and a DIY fruit sauce (warmed frozen berries with a pinch of sugar).

Recipe Tips & Notes:

Oat flour is made from finely milled whole oats. It’s a good source of dietary fiber and whole grains. Try it in place of a portion of other flour in recipes like pancakes, quick breads and muffins. Look for it with other whole-grain flours or near gluten-free flours. Or make your own, grind old-fashioned rolled oats in a blender or food processor until they are the texture of flour.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1/2 cup unflavored protein powder
• 1/2 cup almond meal
• 1/2 cup oat flour
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract

Directions

1. Combine protein powder, almond meal, oat flour, sugar, cinnamon, baking powder, baking soda and salt in a blender; pulse until fully mixed. Add eggs, buttermilk (reduce to 1/2 cup if using whey protein), oil and vanilla; pulse, stopping to scrape down the sides as needed, until combined. Let stand for 15 minutes.
2. Coat a large nonstick skillet or griddle with cooking spray; heat over medium-high heat.
3. Make about 3 pancakes at a time, using 1/4 cup batter per pancake; reduce the heat to medium. Cook until the edges are dry, 1 to 3 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining batter, using more cooking spray and reducing the heat as needed. Serve warm.

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