Strawberry Protein Pancakes

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

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

Cook Time 6

Total Time 16

Servings

Calories 219kcal

Author Amee

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