Gluten Free Protein Pancakes Recipes

GLUTEN FREE PROTEIN PANCAKES

Steps:

• Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
• Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PROTEIN PANCAKES

Steps:

• Preheat a large nonstick pan or griddle (use medium heat).
• Mash banana in a large bowl. Tip: to soften banana, put it in the microwave for 30 seconds before mashing.
• Combine the egg whites the mashed banana until well incorporated.
• Stir in the vegan protein powder and gluten free flour and mix until the lumps are minimal.
• Add the baking powder, vanilla and cinnamon. Stir until incorporated, but don't over mix.
• Spray pan or griddle with nonstick cooking spray and spoon pancake mixture into pancake sized circles (it will be thick, you may have to flatten the mixture out a bit). 1 Serving is 3-4 pancakes.
• Protein Pancakes are ready to flip when the bottom side is lightly brown (usually 3-5 minutes).
• Continue cooking for an additional 3 minutes before removing from heat.

GLUTEN-FREE COCONUT PROTEIN PANCAKES

Steps:

• Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
• Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
• Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.

GLUTEN FREE PROTEIN PANCAKE MIX RECIPE (DAIRY FREE)

Steps:

• In a bowl add the oat flour, gf flour, protein powder, brown sugar, baking powder and salt. Whisk until well combined and store in an airtight container.
• In a medium sized bowl add 1 cup of the pancake mix, cinnamon, vanilla, egg, and milk. Whisk well until the batter is smooth.
• Heat a griddle or skillet on medium heat and allow it to get hot. Spray with non-stick spray.
• Add 1/4 cup of batter for each pancake. Cook 2-4 minutes, flip and then cook another 2-3 minutes. Repeat until all of the pancake batter is gone.
• This will yield 6-7 pancakes. On the weekends I like to double the recipe.
• Serve hot with butter and syrup.

FLUFFY GLUTEN-FREE PANCAKES

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.