Diabetic-Friendly High-Protein Pancakes

Fluffy • Blood-Sugar Friendly • Filling

These high-protein pancakes are soft, golden, and satisfying without the blood-sugar spike. They’re lower in carbs, higher in protein, and perfect for diabetics or anyone who wants a more balanced breakfast that actually keeps them full.

Ingredients

½ cup almond flour
¼ cup oat flour (or more almond flour for lower carbs)
½ cup plain Greek yogurt (or dairy-free high-protein yogurt)
2 large eggs
1 scoop unflavored or vanilla protein powder
½ tsp baking powder
½ tsp cinnamon (optional)
1 tsp vanilla extract
2–3 tbsp unsweetened almond milk (as needed)
Non-stick spray or oil for cooking

Instructions

In a bowl, whisk eggs, Greek yogurt, vanilla, and almond milk.
Add almond flour, oat flour, protein powder, baking powder, and cinnamon.
Mix until a thick but pourable batter forms.
Heat a non-stick skillet over medium-low heat.
Pour small pancakes (about 2–3 tbsp batter each).
Cook 2–3 minutes per side, flipping gently.
Serve warm.

Tips

Cook on lower heat — protein pancakes brown faster.
Keep pancakes smaller for easier flipping.
If batter thickens, add 1 tbsp almond milk at a time.
Great for meal prep — reheat gently in a pan or microwave.
Pair with protein-rich toppings for best blood-sugar control.

Nutrition Information (per 2 pancakes, approx.)

Calories: 210–240
Protein: 18–22 g
Carbohydrates: 7–9 g
Fiber: 3 g
Net Carbs: 4–6 g
Fat: 11–13 g
Sugar: <2 g

These pancakes prove you don’t have to give up comfort foods to eat well with diabetes. They’re fluffy, filling, and balanced — the kind of breakfast that keeps you energized without the crash.