This post has been sponsored by Live Real Farms™. All thoughts and opinions are my own.
Start the day off right with a filling breakfast of Whole Grain Protein Pancakes. Meal prep them on the weekend for a delicious, wholesome breakfast all week long!
Nothing’s better than waking up in the morning to a pancake breakfast. Which is exactly why I love meal prepping pancakes on the weekend to have for easy weekday breakfasts throughout the week!
But when you need a breakfast that will keep you full until lunch, you’ve gotta go with these Whole Grain Protein-Packed Pancakes! They’re made with a mix of whole wheat flour, almond flour and oats, nut butter, eggs and Live Real Farms™ Dairy + Almond Original Milk Blend for an extra protein kick!
Live Real Farms has introduced the first-ever milk blend that combines fresh dairy milk with plant-based alternatives. It’s a delicious, creamy, proprietary blend of 50% real dairy and 50% almonds. And you can easily find it at your local Shaw’s!
Dairy Plus Milk Blends have the nutrition and creaminess of real dairy, blended with flavors and versatility of almond and oat beverages. This way, you get the best of both worlds: the protein power of real dairy with the flavor of almond that you love.
I love shopping at Shaw’s because it’s easy to get in and out quickly, especially when you use their awesome mobile app. Find and store all your coupons to save money and check out quickly!
What Makes a Good Protein Pancake?
These pancakes are made to be protein powerhouses by combining together whole ingredients that naturally have lots of protein in them. Sure, you can make protein pancakes using protein powder, but they never taste as good as the real thing! These protein pancakes taste delicious and are made with natural, normal ingredients you have in the pantry already.
We bulk up the protein with a combination of whole wheat flour, almond flour, an egg, Greek yogurt, nut butter and the Live Real Farms Dairy + Almond Original Milk Blend! This combination gives the pancakes upwards of 6 grams of protein per pancake! If you serve them with an extra drizzle of nut butter and maybe a sprinkle of hemp seeds, you’ll be all set till lunch.
How to Make Whole Grain Protein Pancakes
Start by combining some cooled melted butter, an egg, greek yogurt, vanilla extract and nut butter together in a bowl. Feel free to use any nut butter you like: almond, peanut, cashew, anything works!
Next, whisk together all the dry ingredients including the flours, oats, sugar, baking soda and salt. Make sure to whisk this well because the almond flour can be clumpy. This ensures that the final batter is well mixed.
Then, stir the wet ingredients into the dry ingredients and add in the Dairy + Almond Original Milk Blend. Stir with a wooden spoon until just combined and let sit for 10 minutes. This allows the leavener, in this case, baking soda, to start its reaction to keep these pancakes light and fluffy. It’s an old trick that my mom has always sworn by!
Now it’s time to cook the pancakes! Melt some butter in a skillet over medium-high heat and drop the batter into the pan by the 1/4 cup. If you’re using add-ins, you can always stir them into the batter or drop them into the pancakes in the skillet.
Cook the pancakes for 2-3 minutes on the first side, then flip and finish cooking for 1-2 minutes. Careful not to burn.
Serve them with maple syrup and extra nut butter for an additional protein kick!
Whole Grain Protein Pancake Variations:
*Chocolate Chip Pancakes: Add 1/2 cup chocolate chips to the batter
*Berry Pancakes: Add 1/2 cup fresh berries to the batter.
*Banana Pancakes: Add 1/2 a mashed banana to the batter.
*Almond Joy Pancakes: Use almond butter in the batter and add in 1/4 cup chocolate chips and 1/4 cup coconut flakes.
Whole Grain Protein Pancakes
Ingredients
- 2 tablespoons melted butter cooled, plus more for cooking
- 1 egg
- 2 tablespoons plain Greek yogurt
- 1 tablespoon nut butter almond, peanut, etc
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
- 3/4 cup whole wheat flour
- 1/4 cup oats
- 2 teaspoons baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup Live Real Farms™ Dairy + Almond Original Milk Blend
Instructions
- In a small bowl, stir together the cooled melted butter, egg, Greek yogurt, nut butter and vanilla.
- In a large bowl, whisk together the almond flour, whole wheat flour, baking soda, sugar and salt.
- Pour the wet ingredient mixture into the dry ingredients into the wet, then add in the milk. Stir with a wooden spoon until just combined, a few lumps may remain. At this time, if you’d like any additional add-ins, stir them in carefully now. Let the batter sit for 10 minutes.
- Heat a skillet over medium heat and melt 1/2 tablespoon of butter into the pan. Drop 1/4 cup of pancake batter at a time into the hot pan and cook for 2-3 minutes per side until golden brown, flip and finish cooking for another 1-2 minutes. Repeat with all remaining batter.
- Keep cooked pancakes warm in a warm oven or cover with foil on a plate. Serve with butter and maple syrup and additional nut butter if you want the added protein!
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