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.

15-Min Gluten Free Protein Pancakes (The Best Recipe!)

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

Scale

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

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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