Gluten-Free Protein Pancakes

Name: Gluten-Free Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 cup gluten-free all-purpose flour (spooned and levelled); 1/2 cup protein powder; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup milk (dairy or non-dairy); 2 large eggs (beaten); 2 tablespoons honey (or maple syrup); 1 teaspoon vanilla extract

30 min 4 servings Easy

All Recipes

Fluffy and delicious gluten-free protein pancakes packed with nutrients for a healthy breakfast.

Prep

10 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Start your day with a stack of delightful gluten-free protein pancakes that not only satisfy your taste buds but also provide a nutritious boost. This recipe is perfect for those looking to up their protein intake without compromising on flavour or texture. Our version uses a blend of gluten-free flour and protein powder, ensuring that you get a hearty breakfast without any gluten. Whether you're gluten-sensitive or simply looking to incorporate more protein into your diet, these pancakes are an excellent choice. Ideal for busy mornings or a leisurely weekend brunch, these pancakes are easy to make and can be customized with your favourite toppings, making them a versatile option for everyone.

Instructions

Mix dry ingredients

In a large bowl, whisk together the gluten-free flour, protein powder, baking powder, and salt.

Combine wet ingredients

In a separate bowl, mix the milk, beaten eggs, honey, and vanilla extract until well combined.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.

Pro tip: Resting the batter helps it thicken slightly, leading to fluffier pancakes.

Heat the pan

Heat a non-stick pan over medium heat. Lightly grease it with cooking spray or a small amount of butter.

Cook pancakes

Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes.

Pro tip: Ensure the pan is not too hot to prevent burning.

Serve warm

Transfer pancakes to a plate and keep warm. Repeat with the remaining batter. Serve immediately with your choice of toppings.

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Tips & Tricks

Use a non-stick pan to prevent sticking and ensure easy flipping.
Let the batter rest for a few minutes to improve texture.
Adjust the sweetness with more or less honey according to preference.

Frequently Asked Questions

Are gluten-free protein pancakes healthy?

Yes, they are a healthy option, especially if you need more protein without gluten.

What protein powder is best for pancakes?

Whey, pea, or soy protein powders work well for gluten-free pancakes.

Can I make these pancakes ahead of time?

Yes, you can refrigerate them for up to three days or freeze them for up to a month.

How many calories are in gluten-free protein pancakes?

Each serving contains approximately 250 calories.

What toppings go well with gluten-free protein pancakes?

Try fresh berries, maple syrup, Greek yogurt, or nuts for added flavour and nutrition.

Can I use almond milk instead of regular milk?

Yes, almond milk is a great non-dairy alternative in this recipe.

Do gluten-free pancakes taste different?

They may have a slightly different texture but should be just as delicious.

Serving Suggestions

Serve these gluten-free protein pancakes warm with a drizzle of maple syrup, fresh berries, or a dollop of Greek yogurt for added protein. They pair wonderfully with a cup of coffee or a smoothie for a complete breakfast experience. For meal prep, you can make a batch ahead of time and store them in the refrigerator for up to three days or freeze them for up to a month. Simply reheat in a toaster or microwave for a quick and satisfying meal.

Nutrition per serving

250

Calories

15g

Protein

Fat

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