Fluffy Strawberry Protein Pancakes
These Strawberry Protein Pancakes are light, fluffy, and a satisfying way to get in a protein-packed breakfast. They’re made with gluten-free all-purpose baking mix, protein powder, ground flaxseed, and juicy strawberries. Makes eight 4″ pancakes.
This gluten-free protein pancake recipe combines two of my favorite foods -pancakes and strawberries! In short, I created a tender and sweet gluten-free pancake with Pamela’s gluten-free baking mix, protein powder, flaxseed, strawberries, and a handful of wheat and refined sugar-free ingredients.
Our bodies need a sufficient amount of protein to function as they should. By adding protein powder to the batter, pancakes can be a great source of protein. Gluten-free protein pancakes are just as decadent and delicious as classic pancake recipes, especially when drizzled with maple syrup! The strawberries are a bonus!
What are the benefits of eating strawberries?
These red and juicy berries are bursting with antioxidants, fiber, and vitamins. They’re also known to regulate blood sugar levels as they have a lower glycemic index than other fruits. The vitamin C in strawberries may also contribute to you looking and feeling your best!
Why You’ll Love This Recipe
- It’s fuss-free. You’ll use an all-purpose baking mix, so there’s no need to fuss with a bunch of gluten-free baking ingredients.
- Gluten-free and refined sugar-free.
- It’s super quick, easy, and can be made in advance and reheated.
- The toppings and mix-ins are flexible. You can use any fresh fruit or pancake topping.
Ingredients
- Gluten-free all-purpose Baking Mix: this mix already have added salt and leavening agent ingredients. Some baking mixes also include fat, such as Pamela’s gluten-free baking mix. If you don’t need to avoid gluten, a regular all-purpose baking mix should also work.
- Egg: You’ll use a whole egg for this recipe. Make sure it’s room temperature.
- Protein Powder: I recommend using an unflavored whey protein for consistent flavor, texture and taste. I used Naked Whey unflavored whey protein concentrate.
- Unsweetened Almond Milk: You can also use regular milk. It moistens the baking mix into a batter consistency.
- Butter or Oil: Butter, avocado oil, or coconut oil can be used for added moisture.
- Ground Golden Flaxseed: I love adding ground flaxseed to pancakes and muffins. It gives the recipe a little nutrient boost. Ground flaxseed is high in omega-3 fats, fiber, vitamins, and minerals.
- Real Maple Syrup: to add a bit of natural sweetness. Feel free to use sugar-free maple syrup. I love Walden Farms.
- Fresh Strawberries: These wouldn’t be strawberry pancakes without them! Feel free to use a different berry.
Gluten-free Baking Mix Recommendations
I have used Pamela’s Ultimate Baking & Pancake Mix and King Arthur Gluten-Free All-Purpose Baking Mix. Feel free to use your favorite all-purpose gluten-free flour blend. The ingredients in baking mixes will differ slightly between brands, so the textures may vary.
Pamela’s baking mix has cultured buttermilk, and King Arthur does not. The addition of the buttermilk does result in a better, fluffier pancake. If you go with King Arthur or another gluten-free baking blend without added fat, add a tablespoon of liquid buttermilk, kefir, or cultured buttermilk powder to achieve the best taste and texture.
How To Make Gluten-Free Protein Pancakes with Strawberries
Step 1: Make the batter. In a large bowl, add baking mix, egg, protein powder, milk, butter or oil, flaxseed, and maple syrup. With a mixer or a large whisk, whisk until smooth and well blended. Then, gently fold in the strawberries.
Step 2: Heat griddle. Next, fire up your griddle and grease it with a generous amount of avocado oil spray (you can also use coconut oil, butter, or ghee).
Step 3: Drop batter. Using 1/4 cup of batter per pancake, drop the batter onto the hot griddle, leaving space between each pancake.
Step 4: Cook. Cook the pancakes on one side until bubbles begin to surface and pop (about 3 to 4 minutes). Then, flip each pancake onto the opposite side and cook until they are lightly browned and cooked through (1 to 2 minutes). Serve with pure maple syrup and more strawberries.
Recipe Tips
- A note about King Arthur’s all-purpose baking mix – it doesn’t have added fat, so I recommend adding a tablespoon of buttermilk (or kefir) to the batter for a fluffier pancake. I love Pamela’s baking mix because it already includes it. You can use another all-purpose pancake and baking mix, just make sure that the mix requires 1 cup of mix per 3/4 cup of liquid and you should be good to go (more liquid is added to this recipe because of the added protein powder in the mix).
- Be careful not to overmix your batter. For tender and fluffy pancake, mix it until combined and then drop onto the griddle asap.
- It’s important that you gently fold the strawberries into the batter as not to break or bruise them.
- Also, the egg and the almond milk need to be at room temperature. The melted butter will solidify and clump up if it’s mixed with too cold ingredients.
- Be sure to grease your griddle sufficiently and let it heat up thoroughly to keep the pancakes from sticking.
- Grease your skillet with butter or ghee for richer flavor and deeper color.
Variations
Fruit Options – These pancakes are an all-around great gluten-free pancake. Feel free to omit the strawberries completely to make plain gluten-free protein pancakes or replace them with a different fresh berry like blueberries, blackberries, or raspberries.
Chopped Nuts – Nuts are also a great ingredient to fold into the batter. Finely chopped walnuts, pecans, and almonds are great options.
Fruit Compote – Next to maple syrup, fruit compotes are my favorite with pancakes. Check out my favorite flavors below.
Strawberry Shortcake Protein Pancakes – Top your pancakes with fresh whipped cream and sliced strawberries. Chocolate chips and powdered sugar would also be incredible here.
Storing & Freezing
Storing: Let leftover pancakes cool completely to room temperature and then transfer to an airtight container or bag and keep in the fridge for 3 to 4 days. When you’re ready to reheat, microwave them for a minute or so.
Freezing: To freeze, layer stacks of cooled pancakes separated individually by parchment paper in an airtight container and freeze for up to 3 months. Reheat in the toaster oven, toaster or microwave.
Recipe FAQ
You can! I recommend tossing them in a dusting of gluten-free flour before folding them into the batter. It will keep them from sinking to the bottom of the pancakes.
No. Pancake batter is best cooked right away. However, you can cook your pancakes and store them in the fridge to reheat later, but the texture is never as good as freshly cooked flapjacks. Pancakes are always best served immediately.
If you need to keep your pancakes warm while preparing the rest of the meal, place them on a baking sheet and keep them in a 200-degree oven until you’re ready to serve.
More Healthy Pancake Recipes
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Strawberry Protein Pancakes
Ingredients
- 1 cup gluten-free all-purpose pancake and baking mix *see notes
- 1 whole egg room temperature
- 30 g unflavored protein powder or vanilla whey protein for added sweetness
- 1 cup unsweetened almond milk or regular milk, room temperature
- 1 tbsp butter melted and cooled (can also use avocado oil, or melted and cooled coconut oil)
- 1 tbsp ground flaxseed meal
- 1 tbsp pure maple syrup *optional but adds subtle sweetness to the batter
- optional: 1 tbsp buttermilk or kefir *see notes
- 1 cup fresh strawberries or any other berries of choice, chopped
Instructions
- Mix all ingredients (except strawberries) in a large bowl with a whisk until smooth and well blended.
- Heat a griddle or skillet over medium to medium-high heat and add a few teaspoons of butter or oil (or oil spray).
- Gently fold in the strawberries and drop by 1/4 cup size pancakes onto the hot griddle.
- When pancakes start to bubble and lightly brown (3-4 minutes), flip and cook other side for 1-2 minutes.
- Serve with pure maple syrup, sugar-free syrup, or your favorite fruit compote.
Notes
- I’ve used both Pamela’s pancake and baking mix and King Arthur gluten-free all-purpose baking mix to test this recipe. King Arthur AP baking mix doesn’t have added fat or buttermilk powder in it, so I recommend adding the optional buttermilk to the batter for a fluffier pancake. Pamela’s baking mix already includes it. If you use a different AP pancake and baking mix, check to see if it includes buttermilk in the ingredients. If not, add the buttermilk (plain kefir is a great sub) to the batter. You can use another all-purpose pancake and baking mix (regular or gluten-free), just make sure that the mix requires 1 cup of mix per 3/4 cup of liquid and you should be good to go (more liquid is added to this recipe because of the added protein powder in the mix).
- Be careful not to overmix your batter. For tender and fluffy pancake, mix it until combined, gently fold in berries, and drop them onto the griddle asap.
- Be sure to grease your griddle sufficiently and let it heat up thoroughly to keep the pancakes from sticking. Don’t cook these on too high of heat (med-med/high is perfect) so that the exterior doesn’t overbrown before the center can set.
Nutrition
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These pancakes would be gone in seconds at my house-they look absolutely delicious Amee!
Thank you, Laura! They disappear very fast in my house, too!! 🙂
Our family loves these fluffy strawberry flapjacks!