Gluten Free Protein Pancakes
These gluten free protein pancakes are fluffy, made in one bowl and packed with 20 grams of protein per serving! The perfect meal prep breakfast to make your mornings a breeze!
I love love love pancakes. But they’re usually very carb heavy, lack protein, fiber or anything else that will keep you full. Enter these gluten free protein pancakes. Packed with 20 grams of protein per serving (but can easily be more if you serve with greek yogurt) so they actually keep you full throughout the morning!
They’re made in one bowl with pantry staple ingredients and can be kept plain or you can add in your favorite mix ins. If you love this recipe, try my banana protein muffins next!
Quick tips!
- I recommend sticking with a vanilla protein here. We aren’t using any added sweetener because the protein has stevia. If you use an unflavored one, I suggest adding in some sugar, stevia or maple syrup to sweeten.
- Feel free to add in any mix ins you like! Chocolate chips, blueberries etc. You can mix them right into the batter or add them on top of individual pancakes as they cook.
- The batter is going to be pretty thick so don’t be alarmed. Thick pancake batter yields fluffier pancakes so avoid thinning it out too much unless you prefer thinner pancakes.
How to make gluten free protein pancakes
In a medium mixing bowl, whisk together all of the wet ingredients until well combined. Whisk in the wet ingredients, making sure to spoon and level the flour and protein powder to measure. The batter will be fairly thick but this will yield fluffier pancakes!
Heat a large skillet over medium heat and spray with oil or grease with butter.
Once hot, add in about 1/4 cup of batter per pancake. Cook until matte on top, and then flip and cook an additional 1 or so minute. Repeat with all pancakes. You should have about 12 4 inch pancakes. I like to let the cooked ones rest on a wire rack so they don’t get soggy.
Serve with greek yogurt, berries, maple syrup or whatever else you like! Try my protein banana bread next!
Key ingredients & swaps
Eggs. You need three large eggs which will add about 18 grams of protein in total to these pancakes. They also make them really fluffy! I do not recommend any swaps.
Protein powder. I used a vanilla pea protein to keep this recipe dairy free, but you can use whey protein if you prefer. I recommend sticking with vanilla for the best flavor.
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Flour. You need a gluten free 1:1 flour here, I used Bob’s Red Mill but King Arthur works well!
Milk. Any type of milk will work just fine here. Cow’s milk and soy milk will offer the most protein, but almond milk works great too. You need 1 1/2 cups, but to up the protein content even more, you can use 1 cup of milk and 1/2 cup of greek yogurt instead.
How to store and freeze
Once prepared, these gluten free protein pancakes will keep in the fridge for 3-4 days. I like to reheat them either in the toaster or oven- I find the microwave makes them a bit too soft.
These can also be frozen! Allow the pancakes to cool completely, then transfer to a freezer safe bag or container and freeze for up to 2 months. From frozen, I prefer to reheat them in the toaster. They can get a bit soggy from the microwave, so I think the toaster is your best bet.
Serving suggestions
Berries & cream. I love serving these gluten free protein pancakes with greek yogurt and fresh berries, particularly strawberries. The yogurt obviously adds even more protein and then a generous drizzle of maple syrup will sweeten them up!
Maple chocolate chip. Add some chocolate chips to the batter and then top with maple syrup. Simple but always a favorite.
Peanut butter & banana. Top with sliced bananas and then mix a large spoonful of peanut butter with some maple syrup and drizzle that on top. 10/10 recommend.
More protein breakfast recipes!
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Gluten Free Protein Pancakes
by: claire cary
Ingredients
Wet
- 2 tablespoons unsalted butter melted, then cooled slightly
- 1 ½ cups milk
- 3 eggs
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups 1:1 gluten free baking flour
- ½ cup vanilla protein powder
- 2 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- In a medium mixing bowl, whisk together all of the wet ingredients until well combined.
- Whisk in the wet ingredients, making sure to spoon and level the flour and protein powder to measure. The batter will be fairly thick but this will yield fluffier pancakes!
- Heat a large skillet over medium heat and spray with oil or grease with butter.
- Once hot, add in about 1/4 cup of batter per pancake. Cook until matte on top, and then flip and cook an additional 1 or so minute. Repeat with all pancakes. You should have about 12 4 inch pancakes. I like to let the cooked ones rest on a wire rack so they don’t get soggy.
- Serve with greek yogurt, berries, maple syrup or whatever else you like!
Notes
Comments
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