Gluten Free Protein Pancakes
If you’re looking for an easy, protein-packed breakfast, these gluten free protein pancakes are the perfect option! Fluffy, subtly sweet, and super moist, this 15-minute protein pancake recipe features all the things you love about pancakes, plus 10 grams of protein per serving! Make ahead and freeze for easy meal prep.
TABLE OF CONTENTS
What Makes This Recipe Great
Eating a protein-packed breakfast is a great way to fill up and stay full throughout the morning. Rather than drab egg whites with spinach (which is totally good, but gets old right?!), this protein pancakes recipe is an easy high protein recipe that has the same fluffy pancakes texture and delicious taste as the original.
Not only are these the best healthy protein pancakes, but they’re super simple to make, freezer-friendly, and an easy meal prep option for busy mornings. It can be tricky to find delicious gluten free pancake recipes, but look no further!
Just mix your batter, pour onto the griddle, flip, and serve! Top with banana, maple syrup, peanut butter, or one of your favorite toppings, and enjoy every last bite. I like to make a batch of these protein pancakes every week and freeze to reheat whenever we want them!
- Easy 15-minute recipe!
- Made with simple wholesome ingredients.
- High-protein breakfast
- 10 grams of protein per pancake!
- Endless topping options.
- Make ahead & freezer friendly
Ingredient Notes for Gluten-Free Pancakes
Eggs: You’ll need 4 eggs for this protein pancakes recipe.
Plain Greek Yogurt: Some people substitute cottage cheese for yogurt, however, I prefer the taste and texture of Greek yogurt best. Fat free or full fat works!
Maple Syrup: This is a great natural sweetener keeping this recipe refined-sugar free. If you don’t have maple syrup on hand, feel free to use honey or agave nectar.
Vanilla Extract: Don’t skip this step! Vanilla adds the perfect touch of flavor.
Almond Flour: I like to use super fine almond flour so there is no need to sift.
Tapioca Flour: Also called Tapioca starch. It’s easy to find in the flour section at local grocery stores.
Protein Powder: I used Be Well By Kelly’s brand – 1 scoop = about 3 tbsp. I prefer vanilla protein powder. You can use Whey protein powder if you’re okay with dairy, or a vegan protein powder or plant-based protein powder like Orgain.
Gluten-Free Baking Powder: Not all baking powders are gluten-free. Check your labels.
Cinnamon: You can omit this if you don’t have it, though I love the hint of flavor it gives in this recipe.
How To Make Gluten Free Protein Pancakes
- Combine the dry ingredients in a bowl. Whisk well.
- In a separate bowl, combine the wet ingredients and stir until combined.
- Add the dry ingredients to the wet ingredients and whisk until you have a smooth batter.
- Set aside to thicken for 5-10 minutes.
- Heat a griddle over medium heat and spray with avocado oil or cooking spray. Use a 1/4 cup measuring cup to scoop out a 1/4 cup of batter onto the griddle. Cook the pancakes for 2-3 minutes until bubbles start to form on top, then they are ready to flip. Flip and cook for an additional 2-3 minutes on the other side until golden brown.
- Repeat these steps for the 2nd batch. Top your perfect protein pancakes with butter & maple syrup or fresh fruit of choice and enjoy!
Mary’s Tips & Tricks
Storage: Store leftover protein powder pancakes in an airtight container in the fridge for up to 5 days. Reheat for 20-30 seconds in the microwave and serve warm with desired toppings.
Toppings: You can top these protein powder pancakes with banana, fresh blueberries, almond butter, peanut butter, pure maple syrup, sunflower seed butter, regular butter, or dark chocolate chips. To make banana protein pancakes, press a few slices of banana down onto the top of the batter after adding them to the griddle. When you flip them, the banana will caramelize as it cooks, and it’s SO good! Share your favorite way to top them in the comments below!
Meal Prep: If you want to make these ahead of time and freeze them for easy breakfasts, simply follow all cooking instructions then freeze them in an airtight container separating layers with wax paper or parchment paper. Heat in the microwave for 30-45 seconds when ready to serve.
Too Thick vs. Too Thin: It’s important to let your batter sit for 10 minutes before cooking so it thickens up. All almond flour is a bit different, so if your batter is too thick simply add a tablespoon of water until desired consistency is reached. If your batter is too thin, add a tablespoon of almond flour until the desired consistency is reached.
Griddle: Make sure it’s HOT before you pour the batter on for best results!
Yes! Protein powder pancakes are a great way to get protein in. These pancakes are 167 calories, 12 net carbs, and 10 grams of protein per serving.
Absolutely. Regular pancakes made with regular flour have tons of carbs and very little protein. This means you won’t stay full as long and are eating carb-dense calories that don’t do much for you.
These pancakes are 12 net carbs per serving, which makes them low-carb, but not strictly keto.
Yes! Simply follow all cooking instructions, then freeze them in an airtight container or Ziploc bag, separating layers with wax paper or parchment paper. Heat in the microwave for 30-45 seconds when ready to serve.
Gluten Free Protein Pancakes
- Combine the wet ingredients in a bowl and whisk well. In a separate bowl, combine the dry ingredients and stir until combined.
- Add the dry ingredients into the wet ingredients and whisk until smooth. Set aside to thicken for 5-10 minutes.
- Heat a griddle over medium heat and spray with avocado oil. Use a 1/4 cup measuring cup to scoop out the pancakes onto the griddle. Cook for 2-3 minutes until bubbles form on top, then flip and cook for an additional 2-3 minutes.
- Repeat for the 2nd batch. Recipe makes 7-8 four-inch pancakes. Top with butter & maple syrup or fruit of choice and enjoy!
This post was originally published on October 12, 2022 and updated with new content on November 28, 2023.