The Sol Journal

Embody Protein Pancakes

recipes

Embody Protein Pancakes

21 July, 2026

Light, fluffy and gluten free, these pancakes are made with Embody, our Certified Organic plant protein with a smooth finish and no artificial aftertaste. The breakfast stack worth slowing down for.

MAKES 8–10 GLUTEN-FREE | Refined-Sugar FREE

Recipe by Ava Payze (@earthy.souls_)

These Protein Pancakes are the kind of breakfast worth slowing down for. Made with a blend of oat and almond flour and a heaped scoop of Embody, our Certified Organic plant protein, they bring plenty of protein to the plate without any artificial aftertaste. The result is a stack that's light, fluffy and satisfying, easy enough for a weekday and special enough for a slow weekend morning. Naturally gluten free and simple to make, they come together in two bowls and cook up golden in minutes.

Ingredients

1 cup certified gluten free oat flour (or blend rolled oats into a fine flour)
1 cup almond flour
1 heaped tablespoon Sol Cleanse Embody Protein Powder
2 tablespoons tapioca starch or arrowroot starch (optional, but recommended for extra fluffiness)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon cinnamon (optional)
2 eggs
1¼ cups buttermilk, or 1¼ cups milk of choice (almond, coconut, oat or other) plus 1 tablespoon lemon juice or apple cider vinegar
1 tablespoon maple syrup or honey (optional)
1 teaspoon vanilla extract
2 tablespoons butter, melted, or olive oil

Method

  1. Whisk together the oat flour, almond flour, Sol Cleanse Embody Protein Powder, tapioca starch, baking powder, baking soda, salt and cinnamon.
  2. In a separate bowl, whisk the eggs, buttermilk (or your milk of choice with lemon juice or apple cider vinegar), vanilla, maple syrup and melted butter or olive oil.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't over mix.
  4. Let the batter rest for 10–15 minutes so the oat flour can absorb the liquid.
  5. If the batter becomes too thick, stir in 1–2 tablespoons of extra milk.
  6. Heat a lightly greased frying pan over medium heat. Pour about ¼ cup of batter per pancake.
  7. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes, then flip and cook for another 1–2 minutes until golden.