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Gluten-Free Vanilla Protein Pancakes

Gluten-Free Vanilla Protein Pancakes

Craving fluffy, healthy Gluten-Free Vanilla Protein Pancakes? This easy recipe delivers a delicious, protein-packed breakfast for any day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 1 cup gluten-free all-purpose flour blend with xanthan gum
  • 1 scoop vanilla protein powder approx. 1/4 cup
  • 1 tbsp granulated sugar or your preferred sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg or 1 flax egg for vegan option
  • 1 cup milk dairy or non-dairy such as almond or soy milk
  • 1 tbsp melted coconut oil or unsalted butter, plus extra for cooking
  • 1 tsp vanilla extract

Instructions
 

  • Prepare Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend, vanilla protein powder, granulated sugar, baking powder, baking soda, and salt. Ensure there are no clumps, especially from the protein powder, to achieve a smooth batter later on. Set aside.
  • Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, melted coconut oil (or butter), and vanilla extract until well combined. Make sure the melted oil isn't too hot, as it could scramble the egg.
  • Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It's okay if there are a few small lumps; overmixing can lead to tough pancakes. The batter should be thick but pourable. If it's too thick, add a tablespoon or two more milk until it reaches your desired consistency.
  • Preheat Griddle: Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease it with a little extra coconut oil or butter. A good test for readiness is to sprinkle a few drops of water; if they sizzle and evaporate immediately, it's ready.
  • Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake. The edges should look set before flipping. Be careful not to overcrowd the griddle.
  • Serve Immediately: Serve your Gluten-Free Vanilla Protein Pancakes immediately with your favorite toppings. They are best enjoyed warm off the griddle. If making a larger batch, you can keep cooked pancakes warm in a low oven (around 200°F or 93°C) on a wire rack until ready to serve.

Notes

  • Don't Overmix: Overmixing develops gluten (even in GF flour it can lead to toughness), making pancakes dense. Mix until just combined.
  • Rest the Batter: Let the batter sit for 5-10 minutes before cooking. This allows the gluten-free flour to hydrate fully, resulting in a lighter texture.
  • Temperature Control: Cook on medium-low heat. Too high, and they burn outside before cooking inside; too low, and they won't brown properly or rise well.