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close up of a stack of gluten free protein pancakes with fresh strawberries and a fork on the side

Strawberry Protein Pancakes

This gluten-free strawberry protein pancakes recipe is a delicious way to get your protein and your pancake fix in the morning! Makes 8 small pancakes, 2 pancakes per serving.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4
Calories 223kcal
Author Amee


  • 1 cup gluten-free all-purpose baking mix such as Pamela's GF baking mix or King Arthur Flour GF all-purpose baking mix
  • 1 whole egg room temperature
  • 30 g unflavored protein powder I recommend a whey protein concentrate for this recipe
  • 1 cup unsweetened almond milk or regular milk, room temperature
  • 1 tablespoon unrefined coconut oil melted and cooled
  • 1 tablespoon golden flaxseed meal ground flaxseed
  • 1 tablespoon real maple syrup
  • 1 cup sliced fresh strawberries or any other berries of choice


  • Mix all ingredients (except strawberries) in a large bowl with a whisk until smooth and well blended. 
  • Gently stir in strawberries and drop by ¼ cup size pancakes onto a hot griddle in a few teaspoons of melted coconut oil. 
  • 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 or your favorite fruit compote. 


  • A note about King Arthur's all-purpose baking mix - it doesn't have added fat, so I recommend adding a tablespoon of buttermilk to the batter for a fluffier pancake. I love Pamela's baking mix because it already includes it.
  • 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 coconut oil 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.


Calories: 223kcal | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 364mg | Potassium: 118mg | Fiber: 2g | Sugar: 8g | Vitamin A: 84IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 1mg