Gluten Free Protein Pancakes
by: claire cary
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!
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
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.
Serving: 3pancakes / Calories: 359kcal / Carbohydrates: 41g / Protein: 20g / Fat: 14g / Saturated Fat: 7g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 4g / Trans Fat: 0.2g / Cholesterol: 176mg / Sodium: 527mg / Potassium: 243mg / Fiber: 5g / Sugar: 7g / Vitamin A: 502IU / Vitamin C: 0.01mg / Calcium: 382mg / Iron: 3mg
