Gluten-Free Protein Pancakes
Published
I love a sweet breakfast, but I also want something to fuel my mornings. These gluten-free protein pancakes are fluffy, flavorful, and packed with protein—perfect for starting the day strong. Made with whole-food ingredients, they’re naturally gluten-free and easy to prep, cook, and freeze. Whether you’re serving them up for breakfast, brunch, or a post-workout meal, they’re a satisfying option that doesn’t sacrifice texture.
What I love about these pancakes is how naturally high in protein they are, thanks to the almond flour, eggs, and protein powder. They give me that sweet breakfast vibe I crave, but with enough fuel to actually power me through the morning. They’re similar to my almond flour pancakes, but I created this version when I wanted something to fuel me through the day or post-workout. I’ve been leaning on them during busy weeks—they’re quick to reheat and keep me full without feeling heavy.
Tips for Success
- Almond flour needs a little extra time to absorb liquids, so don’t skip out on resting the batter. This will help give you a smooth texture.
- Use room temperature ingredients for a smoother batter and better texture.
- For extra fluffiness, separate the egg whites, beat them to stiff peaks, and fold them into the batter before cooking.
- You can use any protein powder, but it may slightly change the texture. Whey, casein, or plant-based protein powders all work, though plant-based ones may make the pancakes denser. Unflavored or milder-flavored protein powders are my personal preference.
Gluten-Free Protein Pancakes
Equipment
- 1 non-stick skillet
Ingredients
- 1 cup almond flour
- 1/4 cup gluten-free all-purpose flour
- 1/4 cup unflavored protein powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup almond milk, or any milk of choice, room temperature
- 2 tablespoons melted butter, For dairy-free, use coconut oil
- 1 tablespoon maple syrup, optional for sweetness
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together almond flour, gluten-free all-purpose flour, protein powder, baking powder, and salt.
- In a separate bowl, whisk eggs, almond milk, melted butter, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth. Let the batter rest for 5 minutes.
- Heat a non-stick pan over medium heat and lightly grease with oil or butter.
- Pour about 1/4 cup of batter per pancake onto the pan, spreading slightly if needed.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes.
- Repeat with the remaining batter, adjusting heat if necessary.
- Serve warm with toppings of choice.
Notes
- Omit the maple syrup or replace it with a sugar-free alternative like monk fruit or stevia.
- You can use 1 1/2 cups of oat flour instead. You might need to adjust the milk, however. Add 3/4 cup, and then add 1 tablespoon at a time until you reach a thick pancake batter consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Protein Pancakes Step by Step
Gather the Ingredients: Gather all the ingredients together.
Mix the dry ingredients: In a mixing bowl, whisk together 1 cup almond flour, ¼ cup gluten-free flour, ¼ cup unflavored protein powder, 2 tsp baking powder, and ¼ tsp salt.
Mix the wet ingredients: In a separate bowl, whisk together 2 large eggs, 1 cup almond milk, 2 tbsp melted butter, 1 tbsp maple syrup, and 1 tsp vanilla extract.
Combine and rest: Mix the wet ingredients into the dry ingredients and stir until smooth. Allow the batter to rest for 5 minutes.
Pour the pancakes: Warm a non-stick pan over medium heat and lightly coat it with oil or butter. Scoop about 1/4 cup of batter onto the pan for each pancake, gently spreading it out if needed.
Cook the pancakes: Cook for 2–3 minutes, until bubbles appear on the surface, then flip and cook for 1–2 minutes more until golden. Repeat until you’ve used up all the batter, adjusting the heat as needed.
Serve and enjoy: Serve warm with your favorite pancake toppings. Enjoy!
Serving Suggestions
I usually top these with a dollop of Greek yogurt, a handful of berries, and a drizzle of maple syrup—it’s the perfect mix of creamy, sweet, and fresh. When I want something extra filling, I’ll add a scoop of nut butter or some chopped nuts for crunch. You can also mix things up by stirring chocolate chips, cinnamon, or shredded coconut right into the batter. If I’m really hungry, I’ll serve them alongside a frittata or a smoothie for a full, satisfying breakfast.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. I like keeping a few ready to go for quick weekday breakfasts.
For longer storage, layer the pancakes between sheets of parchment paper and freeze in a zip-top bag or container for up to 3 months. They don’t stick together, so it’s easy to grab just one or two at a time.
I usually pop them in the toaster for a crisp edge, but they warm up just as well in a skillet or microwave—whatever’s easiest when I’m in a rush.
