Protein Pancakes With Almond Butter Recipe - Kosher, Dairy

A high-protein, refined-sugar–free breakfast designed for satiety, muscle recovery, and stable blood sugar. These pancakes are fluffy yet nutrient-dense, with almond butter providing monounsaturated fats and additional plant protein.

Yield

8 medium pancakes

Servings

4 servings (2 pancakes per serving)

Prep Time

10 minutes

Cook Time

10–12 minutes

Total Time

20–22 minutes

Difficulty

Easy

Cooking Vessel

Nonstick skillet or griddle
Mixing bowl
Whisk
Measuring cups & spoons
Spatula

Ingredients (Kosher Certified)

1 cup oat flour (or finely ground kosher oats)
1 scoop (about ¼ cup) kosher-certified vanilla or unflavored whey protein powder
1 tablespoon baking powder (kosher-certified)
¼ teaspoon kosher salt
1 teaspoon ground cinnamon (optional)
2 large eggs
¾ cup milk (dairy or almond milk with reliable hechsher)
2 tablespoons pure maple syrup (optional)
1 teaspoon pure vanilla extract
2 tablespoons natural almond butter (plus extra for serving)
1 tablespoon neutral oil or butter for greasing skillet

Instructions

1. Prepare Dry Ingredients

In a medium bowl, whisk together oat flour, protein powder, baking powder, salt, and cinnamon.

2. Combine Wet Ingredients

In a separate bowl, whisk eggs, milk, maple syrup (if using), vanilla extract, and almond butter until smooth.

3. Form Batter

Pour wet ingredients into dry ingredients. Mix gently until just combined. Avoid overmixing; batter should be thick but pourable.
If too thick, add 1–2 tablespoons milk.

4. Heat Cooking Surface

Preheat a lightly greased nonstick skillet or griddle over medium heat. Surface temperature should be about 350°F (175°C).

5. Cook Pancakes

Pour ¼ cup batter per pancake.
Cook 2–3 minutes until bubbles form and edges set.
Flip and cook an additional 2–3 minutes until golden brown and internal temperature reaches ~200°F.

6. Serve

Serve warm topped with additional almond butter, fresh berries, or a drizzle of maple syrup.

Nutritional Information (Approximate per Serving – 2 Pancakes)

Calories: 310
Protein: 22g
Fat: 14g
Saturated Fat: 3g
Carbohydrates: 26g
Fiber: 3g
Sugar: 6g
Sodium: 290mg

Values vary depending on protein powder and milk selection.

Dietary Adaptations

Gluten-Free: Ensure oats are certified gluten-free.
Dairy-Free: Use plant-based protein powder and almond milk.
Lower Carb: Replace oat flour with ½ cup almond flour + ¼ cup coconut flour.
Sugar-Free: Omit maple syrup; sweeten with stevia or monk fruit.
Passover-Friendly Option: Substitute oat flour with finely ground kosher-for-Passover almond flour and verify protein powder certification.

Tips & Troubleshooting

Dense Pancakes? Too much protein powder can create heaviness. Do not exceed ¼ cup.
Burning Exterior / Raw Interior? Lower heat slightly and extend cook time.
Flat Texture? Ensure baking powder is fresh (replace every 6 months).
Rubbery Texture? Avoid overmixing; protein powders toughen with excessive agitation.
Too Thick Batter? Add milk gradually—1 tablespoon at a time.

Serving Suggestions

Layer with sliced bananas and chopped toasted almonds.
Serve with Greek yogurt and blueberries for a 30g+ protein breakfast.
Spread warm pancakes with almond butter and a sprinkle of flaky salt.
Pair with scrambled eggs for a high-protein brunch plate.

Notes

Always verify all packaged ingredients bear reliable kosher certification.
For meal prep: Refrigerate up to 4 days or freeze up to 2 months with parchment between layers.
Reheat in toaster or 300°F oven for best texture retention.
Batter can rest 5 minutes before cooking to improve structure.

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