Get your day started off right with a healthy and delicious breakfast of gluten-free protein powder pancakes! This quick and easy recipe will give you the perfect amount of protein to fuel your day. (Gluten free, soy free, nut free, egg free option)Jump to Recipe
Gluten Free Protein Powder Pancakes
An easy breakfast to make just scoop some protein powder into a bowl then mix with water and cook. During the holidays, I highlighted one of my favorite protein powders that was coming out with a new line of protein mixes too! These pancakes make for a quick and easy gluten free breakfast! You can use whatever protein powder baking mix you would like.
Benefits of Protein Pancakes
There are many benefits to increasing your protein intake. Some of them include:
- Easy meal prep
- Muscle and body repair
- Important for skin and nails
- Helps maintain blood sugar
- Protein is more filling, helping to reduce appetite
Gather Your Ingredients
Before you begin, gather all of the ingredients that you will need for your pancakes. You will need the following ingredients: gluten free protein powder, egg, water or milk.
Again you can use any kind of gluten free protein powder baking mix you would like. We used Naked Nutrition. They have a whole line of mixes.
- Naked Cake: A protein pancake mix that is gluten free. Each serving of pancakes contains 200 calories and 22 grams of protein in each serving. (Contains whey protein)
- Naked Bake: A gluten free banana bread protein mix that can be used to make banana bread, pancakes, muffins and shakes. The mix has 180 calories per serving and 15 grams of protein. (Contains whey protein)
Mixing water with your protein mix makes mixing this up very simple!
Adding one egg adds a little extra fluffiness to your pancakes. You can substitute an egg substitute if you would like.
Prepare the Batter
To get started, add the gluten-free protein powder pancake mix, eggs, and water. Take time to whisk these together well so that all of these ingredients are combined thoroughly. Finally, add in the baking soda and mix everything until you have a thick batter.
Heat a Griddle or Pan Over Medium-High Heat
Now it’s time to heat up a griddle or skillet over medium-high heat. Once it's hot enough, you can use butter or cooking spray to lightly grease the surface and ensure that your pancakes won't stick. Use a ¼ cup measuring cup to scoop the pancake batter onto the griddle in circular formation. When you start seeing little bubbles form on top of the pancakes, they're ready to be flipped! Cook for about 1 to 2 minutes on each side until golden brown. Enjoy them warm with your favorite toppings like fresh fruit, syrup or Nutella!
Add Pancake Batter to Cooking Surface, ¼ cup at a Time
Once your griddle or skillet is hot, you can start adding pancake batter. Use a ¼ cup measuring cup to scoop the batter onto the cooking surface in circular formation. When you start seeing small bubbles rise on top of the pancakes, they’re ready to be flipped. You may need to adjust the heat or add more butter or cooking spray if the pancakes are sticking or burning too quickly. Cook for 1–2 minutes on each side until golden brown, then serve warm with your favorite toppings!
Cook Until Bubbly and Browned, Flip, and Cook Fully on the Other Side
To ensure an evenly cooked pancake, cook the batter on one side until it's bubbly and golden brown. Flip the pancakes with a spatula and cook for 1–2 minutes more on the other side until they're fully cooked through. Serve warm with your favorite syrups, fruits and nuts, or whatever topping you prefer!
Additional Tips for Making Pancakes
I would recommend using a non stick griddle or pan to make pancakes.
Pancakes are ready to flip when they are bubbly in the center and the edges are lightly browned.
If making a large batch of pancakes, you can preheat your oven to 175-200 degrees and keep pancakes in there until ready to serve.
Pancakes can be stored in an airtight container in the refrigerator for several days or an airtight container in the freezer for up to one month.
If using Naked Nutrition, one serving of Naked Nutrition equals 42 grams or approximately 2-3 tablespoons of protein powder.
Gluten Free Protein Powder Pancakes
- 5 servings protein powder (210 grams)
- 6 ounce water
- 1 whole egg can use egg replacer
- Add five servings (210 grams) protein powder to 6 fluid ounces of water. Stir in one egg and mix until blended.
- Pour 4-6 inch circles of batter onto a non stick griddle or pan that is set to medium low heat.
- Cook pancakes until bubbly in the center and edges are lightly browned. Flip and cook on the other side until the other side of the pancake is golden brown.
That was a special treat for my teenage boys that are trying to build their muscles yet, like sweet pancakes. Moreover, they managed to do it by themself, so special treat for me too:).
Wow! I have never seen a recipe so high in protein! So I made these right away and we all loved them. Just what I needed to get in more protein! I really struggle, so thank you!
I made this for my niece when she was with me. It really turned out great and she loved it!
My 19-year-old son loved this and I made an extra big batch so he could eat them throughout the week. Thanks for the easy recipe!
I am not sure why I never thought of adding protein powder to my pancakes. They were delish! I appreciated they are gluten free since I am celiac.