Classic Protein Pancakes

These classic protein pancakes are a delicious, healthy substitute to satisfy your craving for a fat stack of diner buttermilk pancakes. The almond butter and coconut oil in this recipe give the pancakes a nuttier flavor and a hint of sweetness. Drizzle these in maple syrup and you won’t even be able to tell the difference!


  • 1/2 cup oats, ground into flour
  • 1/4 cup vanilla Greek yogurt
  • 2 teaspoons almond butter
  • 4 egg whites
  • 1/4 cup almond milk
  • 1 teaspoon coconut oil, melted


  1. In a food processor or blender, grind the oats into a flour.
  2. In a large bowl, combine the vanilla Greek yogurt and the almond butter. Mix until thoroughly blended.
  3. Add the oat flour, almond milk, egg whites and coconut oil. Mix with a powered mixer (or whisk intensely) until all the ingredients combine and a batter is formed.
  4. Oil a skillet with coconut oil and heat over medium heat. Pour the batter onto the skillet, using approximately 2 tablespoons per pancake. (This stuff spreads out pretty thin).
  5. Allow the pancake to sit on the skillet until you see bubbles forming, then flip it and allow it to cook on the other side, until golden brown.
  6. Repeat for all the pancakes and serve with maple syrup.