Gluten-Free Strawberry Peach Protein Pancakes (Vegan) (Edit recipe)

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These pancakes are giving off major summer vibes. Delicious & refined sugar-free, these allergy-friendly pancakes are loaded with fresh strawberry & peach purée. Light ‘n fluffy, plus high in protein & so easy to make too. Definitely save this easy recipe for summer Sunday breakfasts.

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PREP TIME

15 minutes

COOK TIME

4 minutes to 6 minutes

INGREDIENTS

12

Serves: 4-8

Ingredients

1.75 cups Almond Milk, Unsweetened Vanilla, Or your choice of plant-based milk to make nut-free
2 Tbsp Apple Cider Vinegar
2 cups Gluten-Free All-Purpose Flour - Primal Palate, Use scoop & sweep method to measure
0.5 cup Vegan Protein Powder, Vanilla or plain; Use scoop & sweep method to measure
4 tsp Baking Powder
1 pinch Salt
2 tsp Cornstarch
3 Tbsp Plant-Based Butter, Melted; plus extra for greasing griddle
4 Tbsp Pure Maple Syrup
4 tsp Vanilla Extract - Primal Palate
1 cup Strawberries, Fresh strawberries; stemmed and sliced before measuring
2 whole Peaches, Fresh, ripe peaches; pitted & sliced

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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

Preheat nonstick, electric griddle to 325°.
Whisk with fork to combine almond milk and vinegar in a medium bowl; allow to sit 10 minutes to become vegan buttermilk.
In a large bowl, whisk to combine gluten-free flour, protein powder, baking powder, salt & cornstarch. Pour In vegan buttermilk, followed by melted plant-based butter, maple syrup & vanilla extract; stir until just combined (do not over mix).
Add strawberries and peaches to food processor; press chop until combined and smooth. Fold mixture into pancake batter.
Grease hot griddle with 1 Tbsp plant-based butter. Pour batter by 1/3 cupfuls onto hot griddle. Once small bubbles form and edges look a little dry, after about 2-3 minutes, flip pancakes over. Cook additional 2-3 minutes. Repeat with remaining batter for a total of 16 (4-5 inch) pancakes.

Notes

Store cooled pancakes in a single layer in a resealable, gallon-size bag in the refrigerator for up to 4 days. Or freeze, laying flat, for up to 2 months. Pancakes can be popped in the toaster (or placed on a parchment-lined sheet pan in a 300-degree oven for 8 minutes) for a quick breakfast during the week; this recipe is perfect for Sunday meal prep.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	567
Fat:	11 g
Carbohydrates:	88 g
Protein:	24 g
Cholesterol:	0 g
Sodium:	547 mg
Fiber:	5 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated for total recipe.