Welcome to the ultimate breakfast upgrade! If you’re looking for a recipe that’s both incredibly delicious and packed with fuel for your day, you’ve found it.
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This gluten free protein pancakes recipe is a true game-changer. It delivers light, fluffy pancakes that are satisfying and won’t leave you feeling weighed down.
Forget the dry, chalky protein pancakes of the past. We use a smart blend of almond flour and gluten-free all-purpose flour to create a perfect texture.
Making these easy gluten free protein pancakes will become your new favorite way to start the day.
A Little Story About This Dish
For the longest time, I thought I had to choose between a breakfast that was healthy and a breakfast that was enjoyable. My early attempts at protein pancakes were… not great. They were either tough and rubbery or had a strong, powdery aftertaste.
I was determined to create gluten free protein pancakes that my whole family would actually be excited to eat. After playing with different flour blends, I landed on this combination. The almond flour provides amazing moisture and flavor, perfectly balancing the protein powder.
The first time I served a stack of these, no one even guessed they were “healthy.” They were just fluffy, delicious pancakes. That’s a win in my book. If you’re looking for more gluten-free cooking ideas, here are some other recipes to try: Gluten Free Protein balls and GFree Chocolate Chip Muffins.
Get Ready to Cook!
What to Expect
This is one of the quickest and most rewarding breakfast recipes you’ll ever make. From mixing to plating, you’ll need 20 minutes at the most.
The batter comes together in just one bowl, making cleanup an absolute breeze.
You can expect to get a batch of wonderfully fluffy and tender gluten free protein pancakes. They have a satisfying, moist texture without any of the denseness you sometimes find in protein-heavy recipes.
This recipe is perfect for busy mornings when you need something fast, healthy, and delicious.
Before You Begin
For the best results, make sure your eggs and almond milk are at room temperature. This helps the ingredients combine into a smooth, uniform batter without getting clumpy.
Also, don’t skip the 5-minute rest period for the batter. This short pause allows the flours and protein powder to fully absorb the liquid.
This step is the secret to achieving a thicker batter and ultimately, much fluffier gluten free protein pancakes.
The Heart of the Dish: Ingredients You’ll Need
| Amount | Ingredient |
| 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, room temperature |
| 2 tablespoons | melted butter (or coconut oil) |
| 1 tablespoon | maple syrup (optional) |
| 1 teaspoon | vanilla extract |
Let’s Get Cooking! Step-by-Step Guide
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, unflavored protein powder, baking powder, and salt. Make sure everything is well combined to ensure your gluten free protein pancakes rise evenly.
2. Mix the Wet Ingredients: Grab a separate, smaller bowl. In it, whisk the room-temperature eggs until they are lightly beaten. Then, add the almond milk, melted butter (or coconut oil), optional maple syrup, and vanilla extract. Whisk until everything is smooth and uniform.
3. Bring It All Together: Gently pour the wet ingredient mixture into the bowl of dry ingredients. Stir with a spatula or spoon only until the batter is smooth and no dry streaks remain. It’s important not to overmix.
4. Rest the Batter: Let the finished batter sit undisturbed on your counter for 5 minutes. This is a crucial step for a fluffy texture in this gluten free protein pancakes recipe. You’ll notice the batter thickens up slightly as it rests.
5. Heat Your Pan: While the batter rests, place a large non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil.
6. Cook the Pancakes: Pour about 1/4 cup of batter onto the hot pan for each pancake. If the batter is on the thicker side, you can use the back of your measuring cup to spread it into a circle.
7. Flip to Perfection: Cook for 2 to 3 minutes on the first side. You’ll know it’s time to flip when you see little bubbles forming on the surface and the edges look set. Carefully flip and cook for another 1 to 2 minutes, until the other side is golden brown.
8. Serve and Enjoy: Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning. Serve your delicious gluten free protein pancakes warm with your favorite toppings like fresh berries, maple syrup, or a dollop of yogurt.
Mastering the Dish: Pointers for Perfection & How to Store
For the fluffiest gluten free protein pancakes every time, use an unflavored protein powder. This gives you a neutral, delicious pancake base that you can customize with toppings, rather than being locked into a vanilla or chocolate flavor.
Remember that managing your pan’s heat is key. If you notice the pancakes are browning too quickly, lower the heat slightly. A consistent medium heat ensures they cook through evenly without burning the outside. These simple tricks will perfect your gluten free protein pancakes.
To Store: Let any leftover pancakes cool completely. You can store them in an airtight container in the refrigerator for up to 3 days. They are fantastic for meal prep! Simply reheat them in the toaster or microwave for a quick and healthy breakfast. Here are some additional gluten-free recipes for you to explore for more cooking inspiration: The Best Gluten Free Strawberry Shortcake and GFree Carrot Cake.
Your Burning Questions Answered!
Are protein pancakes gluten free?
Not always. A protein pancake is only gluten-free if all its ingredients are gluten-free. Many standard protein pancake recipes use wheat flour or oat flour that isn’t certified gluten-free. This specific gluten free protein pancakes recipe is designed from the ground up to be completely gluten-free by using almond flour, a gluten-free all-purpose blend, and ensuring you choose a gluten-free protein powder.
Can I just add protein powder to pancake mix?
It’s generally not a good idea. Simply adding protein powder to a standard pancake mix (like Bisquick or Krusteaz) will throw off the wet-to-dry ingredient ratio. Protein powder is very absorbent and will likely make your pancakes dry, tough, and rubbery. It’s much better to use a recipe like this one, which is specifically formulated to account for the properties of protein powder.
Do Kodiak protein pancakes have gluten?
The most common and popular Kodiak Cakes mixes are made with wheat flour and are not gluten-free. However, the brand does offer a specific line of “Kodiak Cakes Gluten-Free” pancake mixes. If you are buying their products, you must look for the box that is explicitly labeled as gluten-free to ensure it is safe for your dietary needs.
Dig In & Enjoy!
And there you have it—a simple, no-fuss recipe for incredible gluten free protein pancakes that doesn’t compromise on taste or texture. This is proof that you can start your day with a meal that is both deeply satisfying and wonderfully nourishing.
Whether you’re fueling up for a busy day, a workout, or just want a delicious breakfast you can feel good about, this recipe is a keeper. I hope you love these fluffy, protein-packed pancakes as much as I do. Happy cooking. Follow me on my social media channels for all the latest updates.
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15-Min Gluten Free Protein Pancakes (The Best Recipe!)
- Total Time: 25
- Yield: 10 1x
Description
Gluten free protein pancakes that are fluffy, healthy, and incredibly easy to make. This simple recipe uses almond flour for a perfect texture and satisfying breakfast.
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, room temperature
2 tablespoons melted butter, or coconut oil for dairy-free
1 tablespoon maple syrup, optional
1 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk together almond flour, gluten-free all-purpose flour, protein powder, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, melted butter, optional maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until a smooth batter is formed. Do not overmix.
4. Let the batter rest for 5 minutes. It will thicken slightly.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with oil or butter.
6. Pour about 1/4 cup of batter per pancake onto the pan.
7. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
8. Flip and cook for another 1–2 minutes until golden brown.
9. Repeat with the remaining batter and serve warm.
Notes
Sweetener: Omit the maple syrup for a sugar-free option, or replace it with a sugar-free alternative like monk fruit or stevia.
Flour Substitution: For a nut-free option, you can try using 1 1/2 cups of gluten-free oat flour instead of the almond and all-purpose flours. You may need to adjust the milk; start with 3/4 cup and add more, 1 tablespoon at a time, to reach the desired consistency.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Griddled
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 264 kcal
- Sugar: 3 g
- Sodium: 215 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 85 mg