Protein Pancakes

Mmmm Pancakes!

With ground almonds and protein powder.

Oh yes I did!

Protein Pancakes |

I'm a lover of all things pancake. These have become my go-to option for my favourite breakfast treat. Weekend or weekday. I like to whip up a batch and pack them for breakfasts during the week, because they reheat very well in the microwave. Who doesn't love warm pancakes on a weekday morning? If that's not motivation to get out bed when the alarm goes off, then what is?

I know it's been some time since my last post, but it's been for good reason. I've been working hard behind the scenes on a big blog update and moving everthing over to the new squarespace 7. It hasn't gone as smoothly as I'd hoped either. I've ran into some strange technical issues, but I have the very helpful people at squarespace working on it with me. Otherwise, between designing a new logo for the site, making sure my posts are all in order (tag + category wise), redesigning the site, updating my about page etc., it's been keeping me rather busy, but today I'm giving you pancakes.

Protein Pancakes |

For most of my meals, I tend to have a selection of different things to choose from that I put into steady rotation throughout the week. Although I do like a bit of unpredictability. Sometimes it's fun to have some meals and dinners that are off the cuff with whatever I have in house. Or if something pops into my mind that sounds really good instead of something that's I had planned. My lunches, breakfast, and snacks however are always planned. 90% of the time breakfast is oatmeal, eggs with some grapefruit, or greek yogurt + berries (or whatever is in season, like peaches). My meals are very predictable. The other 10% of the time is reserved for things like these protein pancakes. 

Protein Pancakes |

These pancakes are flourless. Instead they're made from a base of ground almond flour and an all natural sugar-free protein powder, Vege Pro 7 by North Coast Naturals. Although any protein powder you have should work, just be sure you enjoy the taste of it. Now these don't have a traditional pancake texture, instead they're more dense and satisfying, and very delicious. I also decided to use lucuma powder to sweeten them, and keep the recipe sugar-free. I'm really loving the lucuma powder, it's made from a Peruvian fruit and it's low glycemic.

Protein Pancakes |

No sugar here! Except for some maple syrup of course ;)

Just endless pancake love!

Protein Pancakes

Protein Pancakes |

by Jennifer Trennum

Keywords: breakfast dairy-free gluten-free grain-free protein sugar-free vegan option almond flour almond milk protein powder

Adapted from Tosca Reno's Protein Pancakes


Ingredients (Serves 3-4 (makes 9 pancakes))

  • 1.5 cups almond meal
  • 2 scoops protein powder (about 56 grams or 4 Tbsp) I used North Coast Naturals Vege Pro-7
  • 2 tsp cinnamon
  • 2 Tbsp lucuma powder
  • small pinch of sea salt
  • 4 eggs or vegan option (1/4 cup flaxseed meal mixed with 1/2 cup water + let rest 5 minutes to thicken)
  • 1 cup unsweetened almond milk
  • 1 Tbsp vanilla extract


Preheat electric griddle to medium heat, or a large skillet on the stove stop.

In a large mixing bowl, combine the dry ingredients (almond meal through sea salt).

In a separate bowl whisk together eggs (or thickened flaxseed if using vegan option), almond milk, and vanilla.

Add the wet ingredients to the dry and stir until combined and batter is smooth. Be careful not to over-blend. If you are using the flax egg method let the batter rest for about 5 minutes before cooking.

Using a 1/4 cup measure, pour 1/4 cup of the pancake batter onto the griddle for each pancake. You should end up with 9 pancakes. Flip when bubbles appear in the middle and around the edges. Cook for 1-2 minutes more on the other side. Remove from griddle and place on a plate to keep warm in the oven until all pancakes are cooked.

Top with fresh berries and maple syrup.

These will reheat very well the next day in the microwave.

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Make-Ahead Steel Cut Oatmeal

If you've ever been in a rut with your morning bowl of porridge and rolled oats, then you have to try this! Oh my gosh, how have I not done this before?

Make-Ahead Steel Cut Oatmeal |
Make-Ahead Steel Cut Oatmeal |

Steel cut oats are one of my favourite ways to enjoy oatmeal but I don't make them very often because they take so long to make. In fact they're usually a weekend thing if I get to make them at all. The problem is I'm usually too hungry to wait 30 minutes for breakfast.

Make-Ahead Steel Cut Oatmeal |

That's where this make-ahead steel cut oatmeal comes in. It's been adding some welcomed variety to my steady breakfast routine of oats for the last 2-3 weeks. When Sunday rolls around I like to make a big batch of steel cut oats and divide it into individual servings so I we can enjoy it all week long for quick and easy breakfasts. In the morning I just add a splash of almond milk and reheat it in the microwave. Steel cut oats reheat very well. This saves so much time in the morning! It's also the perfect portable breakfast.

Make-Ahead Steel Cut Oatmeal |

And I just can't get enough.

Make-Ahead Steel Cut Oatmeal |

Make-Ahead Steel Cut Oatmeal

Make-Ahead Steel Cut Oatmeal |

by Jennifer Trennum

Prep Time: 3-5 minutes

Cook Time: 20-25 minutes

Keywords: how-to breakfast gluten-free vegan soy-free almond milk cinnamon steel cut oats maple syrup


Ingredients (Serves 4 (serving size approx.)

  • 2 cups water
  • 2 cups unsweetened almond milk
  • 1 cup steel-cut oats (uncooked)
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • pinch of sea salt
  • 1 teaspoon pure vanilla extract

Optional Toppings:

1 tbsp ground flaxseed, 


sliced banana, 

nut butter, 

dried cranberries, 

toasted pepitas, 

slivered almonds, 

ground cinnamon for dusting (the options are endless!)


In a medium-sized pot, bring the water and almond milk to a boil. Add in the steel-cut oats, cinnamon, maple syrup, and a pinch of sea salt; stir and reduce heat to low.

Simmer on low uncovered, for 20-25 minutes, stirring every 5 mins or so, and scraping the bottom of the pan as you go. Cook until the oats are very tender and the oatmeal is as creamy as you like it — longer cooking will make thicker oatmeal.

Once the oats are creamy and tender, remove from heat and stir in vanilla.

Serve immediately or allow to cool before storing in air tight containers in the fridge. In the morning, add a splash of almond milk and reheat in the microwave. 

This will keep for about 5 days in the fridge.

Make-Ahead Steel Cut Oatmeal |

Enjoy the rest of the week and have a great weekend. I hope it's an extra delicious one!