Raspberries and Cream Protein Pancakes Keep You Satisfied
- 34 grams
- 10 grams
- 31 grams
- 23 grams
Note: These values represent one serving.
Breakfast that’s healthy and tastes good can set the tone for your day, helping you feel excited to wake up and giving you the energy to knock out your workout.
While pancakes are a cherished childhood favorite, most versions are packed with fat and sugar, and often leave you hungry an hour later or zap your energy.
These fluffy and tender protein pancakes taste like an indulgent dessert, but they’re loaded with high-protein ingredients like almond flour, oats, Greek yogurt, and protein powder to power your day. The oats and raspberries add a punch of fiber and slow-burning carbs, which help keep you satiated and energized without initiating the food coma that often accompanies a stack of pancakes.
With 31 grams of protein, these protein pancakes are also a great option for refueling after your workout, particularly if you work out in the morning before getting a chance to eat breakfast.
Because the batter gets some sweetness from the protein powder, you can forgo maple syrup. You may opt to add a small amount of maple syrup on top for moisture, or top the pancakes lightly with fruit preserves.
Use fresh or frozen raspberries—both are equally tart and delicious with the sweet protein pancake batter. If you’re making these on a nonstick griddle or skillet, you might not need any oil for your pan, but be sure to use some on cast iron to prevent sticking.
Raspberries and Cream Protein Pancakes Recipe
- Prep Time
- 5 min
- Cook Time
- 10 min
- 1/2 cup almond flour
- 1/2 cup quick oats
- 1 scoop vanilla protein powder
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 1/4 cup nonfat vanilla Greek yogurt
- 1/2 cup almond milk (or any other milk of your choice)
- 1 cup fresh or frozen raspberries
- ½ teaspoon coconut oil or spray oil (optional, for the pan)
- Maple syrup for serving (optional)
Preheat a nonstick or cast iron griddle or large skillet over medium-low heat.
Whisk the almond flour, oats, protein powder, and baking powder together in a large bowl.
Whisk the eggs and yogurt together in a separate bowl until smooth. Then whisk in the almond milk.
Stir the wet ingredients into the dry ingredients just until incorporated. Avoid overmixing.
If using a cast iron griddle or skillet, melt a small amount (about 1/4 teaspoon) coconut oil or use an oil spray on the surface.
Scoop a heaping 1/4 cup batter onto the griddle or skillet. Drop 4 to 5 raspberries into the batter.
Cook for about 2 to 3 minutes, until the pancake is matte and dry at the edges, then carefully flip and cook for a minute or two more until fully browned. Timing will vary based on your heat source and equipment, so watch for the visual cues.
Repeat with the remaining batter.
Serve the pancakes with maple syrup and top with more raspberries, if desired.
Variation: Blueberry Lemon Pancakes
Add the zest of 1 small lemon to the wet ingredients. Substitute fresh or frozen blueberries for the raspberries.
It’s best to make the batter just before cooking, however, you can make the batter ahead of time, the night before, and store it in the fridge in an airtight container. Give it a quick whisk before you are ready to cook, and follow the cooking directions.
You can also cook a big batch of protein pancakes and freeze them. After cooking, let the pancakes cool. Layer them between sheets of wax paper and then store them in a freezer-safe, air-tight container for up to two months. To reheat, bake them at 350℉ for 10 minutes.