These Protein Pancakes made without protein powder are the ideal healthy breakfast. Made with simple, whole-food ingredients like almond flour, Greek yogurt, and eggs, they’re naturally high in protein and gluten-free. Soft, slightly sweet, and perfectly golden, these wholesome pancakes rival any classic stack.
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Almond flour is one of my favorite baking ingredients because, if done right, the results are soft, light, and have a sweet nuttiness that is just so good. It is also an easy way to add protein and fiber to your baked goods.
Made with real food ingredients like Greek yogurt, eggs, and almond flour, this recipe is both healthy and satisfying. These pancakes are the perfect make-ahead breakfast for active kids, toddlers, or adults trying to meet their protein goals and still indulge.
Top with smashed berries, a drizzle of maple syrup, and a spoonful of almond butter for an unbeatable combo.
Need other great breakfast ideas? Try this Almond Butter Banana Bread (Paleo & Gluten-Free), these Crispy Paleo Waffles, or these Lemon Blueberry Overnight Oats.
What I Love About This Recipe
This recipe is an absolute favorite around here! Here’s why we love it:
✔ Protein-Packed (Without the Protein Powder) – Thanks to almond flour, Greek yogurt, and eggs, these pancakes are naturally rich in protein and gluten-free.
✔ Fluffy & Filling – Light and soft with a hint of sweetness, they keep you full without feeling heavy.
✔ Meal Prep Friendly – Make a batch, store in the fridge or freezer, and reheat for a quick, nourishing breakfast all week long.
Need another high-protein make-ahead breakfast? Try these High-Protein Overnight Oats (42 Grams of Protein!).
Ingredients
Blanched Almond Flour – Use blanched ultra-fine almond flour for best results. Its fine texture is ideal for baking. Almond meal or other flours aren’t recommended as they’ll alter the texture. Costco usually has the best price on blanched almond flour!
Eggs – Eggs are a key ingredient because they add structure and protein.
Greek Yogurt – I prefer full-fat Greek yogurt, but any fat percentage works.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Avocado oil can be replaced with olive oil, another neutral oil, or melted (and slightly cooled) coconut oil or butter.
- I do not recommend an egg substitute in this recipe. The eggs provide essential structure and protein.
- Coconut sugar can be swapped with other granulated sweeteners, honey, or maple syrup.
If you try any modifications, let us know what works by leaving a comment!
How to Make Protein Pancakes without Protein Powder
Step 1: In a large mixing bowl, stir together all dry ingredients (almond flour, coconut sugar, baking powder, sea salt, and baking soda) until evenly combined and lump-free.
Step 2: In a separate bowl, whisk together the wet ingredients (eggs, yogurt, water, avocado oil, and vanilla extract) until smooth.
Step 3: Pour the dry ingredients into the bowl with the wet ingredients and mix together until well incorporated. Avoid over-mixing.
Step 4: Lightly oil a nonstick skillet and heat over medium. Scoop ¼ cup of batter into the pan. If it’s thick, gently spread it to ¼ inch thick. Cook until bubbles form and edges are set.
Step 5: Flip and cook the other side. Repeat with remaining batter, reducing the heat as needed to avoid burning.
Commonly Asked Questions
Let pancakes cool fully, then store in an airtight container or resealable bag in the fridge for up to 4 days.
Let pancakes cool, then stack with parchment between each and freeze in a freezer bag for up to 2 months. Reheat in the toaster or microwave.
Using fat free Greek yogurt can result in very thick batter. If your batter is thick, use the back of your scoop to flatten the batter out to about ¼-inch thickness once on the pan. If the pancake is too thick the inside might not cook fully and will remain gooey.
Using a high-protein dairy-free Greek yogurt alternative would work to make this pancakes dairy-free.
Serving Ideas
These pancakes are super versatile! Try these topping ideas:
- Spread with Walnut Butter with Maple Sugar & Cardamom and sliced bananas
- Top with smashed berries and almond butter
- Greek yogurt and maple syrup for even more protein
- Go savory with smashed avocado and a runny fried egg
- Lean into the classic with maple syrup and grass-fed butter
Dietitian Notes
- Each protein pancake packs 9 grams of protein, 5 grams of net carbs, and 2 grams of fiber— low carb and high in protein.
- Thanks to the almond flour, Greek yogurt, and 4 eggs, these pancakes are higher in protein and fiber than traditional versions, helping to keep you full longer and support more stable blood sugar levels.
- Made with real food ingredients, these protein pancakes are great for toddlers, teenagers, and adults.
Want some other high-protein recipes? Try these Protein Ice Cream Bars or this Cottage Cheese Ranch Dressing and Dip (50 Calories per Serving!)
Recipe Tips
- Make sure the skillet is hot before starting.
- Using a 2-ounce scoop with a trigger release to scoop the batter makes for easy and even measuring.
- If the batter is thick and does not spread out on the pan, you can use the back of your scoop to flatten the batter out to about ¼-inch thickness. If the pancake is too thick the center will not cook as quickly as the exterior.
- The pancake batter should bubble and the edges should be firm before flipping to ensure a clean flip.
- You will want to reduce the heat after the first pancake, and then continue to reduce the heat as you notice the pancakes becoming darker. This will prevent them from burning.
Try These Other Great Breakfast Recipes
Looking for other tasty recipes? Here are a few you might like:
Did you try these Protein Pancakes without Protein Powder?
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📖 Recipe
Protein Pancakes without Protein Powder
Equipment
- Mixing bowls
- Whisk
- Non-stick or cast iron skillet
- Spatula
Ingredients
- 2.5 cup Blanched ultra fine almond flour 270 g
- 2 tablespoon Coconut sugar
- 1 teaspoon Baking powder gluten-free if needed
- ¾ teaspoon Sea salt
- ½ teaspoon Baking soda
- 4 Large eggs
- ½ cup Plain Greek yogurt any fat %, 115 g
- ½ cup Water
- ¼ cup Avocado oil
- 1 teaspoon Vanilla extract
Instructions
- In a large mixing bowl, stir together all dry ingredients (almond flour, coconut sugar, baking powder, sea salt, and baking soda) until evenly combined and lump-free.
- In a separate bowl, whisk together the wet ingredients (eggs, yogurt, water, avocado oil, and vanilla extract) until smooth.
- Add the dry ingredients to the wet ingredients and stir until fully incorporated. Avoid over-mixing.
- Lightly oil a nonstick skillet and heat over medium. Scoop ¼ cup of batter into the pan. If it’s thick, gently spread it to ¼ inch thick. Cook until bubbles form and edges are set.
- Flip and cook the other side. Repeat with remaining batter, reducing the heat as needed to avoid burning. Serve immediately with your favorite toppings.
Notes
-
- Make sure the skillet is hot before starting.
-
- Using a 2-ounce scoop with a trigger release to scoop the batter makes for easy and even measuring.
-
- If the batter is thick and does not spread out on the pan, you can use the back of your scoop to flatten the batter out to about ¼-inch thickness. If the pancake is too thick the center will not cook as quickly as the exterior.
-
- The pancake batter should bubble and the edges should be firm before flipping to ensure a clean flip.
-
- You will want to reduce the heat after the first pancake, and then continue to reduce the heat as you notice the pancakes becoming darker. This will prevent them from burning.
Amanda McGillicuddy says
So good and wholesome!!