Gluten and Dairy Free Protein Pancakes (Edit recipe)

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When you want to have High Protein + Fiber but also need Gluten + Dairy Free - these are for YOU! Super easy to throw together, customize and make in bigger batches for Breakfast Meal Prep!

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 5

Ingredients

2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
2 whole Vanilla Protein Powder, 2 Scoops
2 Tbsp Golden Flaxseed Meal
2 Tbsp Grain-Free Baking Powder - Otto's Naturals
2 Tbsp Coconut Sugar
0.5 tsp Baking Soda
0.25 tsp Sea Salt, (any salt works)
2 cups Almond Milk, (any milk of choice)
1.5 tsp Vanilla Extract
3 whole Eggs
2 Tbsp Avocado Oil

OPTIONAL

0.25 cup Chocolate Chips - Enjoy Life

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix all dry ingredients thoroughly until combined.
Add wet ingredients to the dry and mix completely.
If using Chocolate Chips, add those in now.
Heat non-stick skillet or griddle over medium heat.
Scoop 1/4 cup of mix on skillet per pancake and cook 3 min per side or until ready then flip.
Serve plain or with syrup of your choice!

Notes

This recipe is incredibly versatile, as all of my recipes are! Add in the chocolate chips or don't, they'll still be delicious. Want to do a Cinnamon Pancake?! Swap the Vanilla Protein with one like Cinnamon Roll by Taylor Dukes Wellness + 1/2 tsp Cinnamon. If you don't have coconut sugar, use regular cane sugar. I've even done 1/2 lemon + zest of a full lemon and thrown in a handful of raspberries for Lemon Raspberry Pancakes. DELICIOUS! 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	542
Fat:	13 g
Carbohydrates:	91 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	921 mg
Fiber:	5 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.