Gluten-Free Protein Pancakes

No ratings yet

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.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Keyword: gluten-free protein pancakes

Servings: pancakes

Author: Sabine Venier

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