• 1/2 cup unflavored protein powder
  • 1/2 cup almond meal
  • 1/2 cup oat flour (see Tip)
  • 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


  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.
  • 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.


  • Serving size: 2 (3-inch) pancakes
  • Per serving: 334 calories; 19 g fat(2 g sat); 4 g fiber; 23 g carbohydrates; 20 g protein; 14 mcg folate; 95 mg cholesterol; 6 g sugars; 0 g added sugars; 159 IU vitamin A; 0 mg vitamin C; 261 mg calcium; 10 mg iron; 596 mg sodium; 220 mg potassium
  • Nutrition Bonus: Iron (56% daily value), Calcium (26% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 1/2 lean meat, 1/2 medium-fat meat, 3 fat

Recipe Source