Gluten Free Protein Pancakes

protein pancakes stacked on a plate with berries and maple syrup being poured on top

These protein powder pancakes are fluffy, moist, and subtly sweet. An easy, 15-minute protein pancakes recipe featuring all the things you love about pancakes, plus 10 grams of protein per serving!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 5

Total Time 15

Servings pancakes

Calories 167kcal

Author Mary Smith

Equipment

griddle

Ingredients

Wet Ingredients

4 eggs
½ cup plain Greek yogurt
1 tbsp maple syrup
1 tsp vanilla extract

Dry Ingredients

¾ cup almond flour
½ cup tapioca flour
1.5 tsp gluten free baking powder
1 scoop protein powder I used Be Well By Kelly's brand - 1 scoop = about 3 tbsp.
½ tsp cinnamon

Instructions

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!

Notes

Storage: Store leftover 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, peanut butter, maple syrup, butter, or dark chocolate chips. 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: 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!

Nutrition