Blender Almond Flour Protein Pancakes (Gluten Free & Fluffy) – Easy, Fast, and Delicious

Light, fluffy, and packed with protein, these almond flour pancakes come together right in the blender. No bowls, no whisk, and no fuss. They’re naturally gluten free, tender in the middle, and golden at the edges.

Make them for a quick weekday breakfast or a slow weekend stack with your favorite toppings. Once you try this method, you’ll never go back to stirring batter by hand.

What Makes This Recipe So Good

• Blender batter = zero lumps. Everything blends smooth in seconds, giving you a consistent, fluffy texture.
• Protein-packed.

  A scoop of protein powder boosts staying power without drying the pancakes out.

• Gluten free and grain free. Almond flour keeps them naturally gluten free with a lovely, cake-like crumb.
• Customizable. Easy to swap milks, sweeteners, and flavors.

  Works with whey or plant-based protein.

• Freezer-friendly. Make a batch now, and you’ve got breakfast ready all week.

Shopping List

• Almond flour (finely ground, blanched preferred)
• Protein powder (vanilla or unflavored; whey or plant-based)
• Baking powder
• Fine sea salt
• Eggs
• Milk of choice (dairy or unsweetened almond, oat, or soy)
• Greek yogurt or mashed ripe banana (for moisture)
• Maple syrup or honey (optional, for sweetness)
• Vanilla extract
• Butter, ghee, or neutral oil (for the pan)
• Optional add-ins: cinnamon, mini chocolate chips, blueberries, lemon zest

How to Make It

1. Preheat the pan. Set a nonstick skillet or griddle over medium heat.

   Lightly grease with butter or oil.

2. Load the blender. Add 1 1/2 cups almond flour, 1 scoop (about 25–30 g) protein powder, 1 1/2 teaspoons baking powder, and a pinch of salt. Then add 2 large eggs, 3/4 cup milk, 1/4 cup Greek yogurt (or 1/2 mashed banana), 1–2 tablespoons maple syrup, and 1 teaspoon vanilla.
3. Blend until smooth.

   Blend 15–25 seconds, scraping the sides if needed. The batter should be pourable but not thin. If too thick, add a splash of milk; if too thin, blend in a tablespoon more almond flour.

4. Rest briefly.

   Let the batter sit 2–3 minutes to let the baking powder activate and the almond flour hydrate.

5. Cook the pancakes. Pour 1/4-cup portions onto the hot pan. Cook until the edges look set and small bubbles form, 2–3 minutes.

   Flip gently and cook 1–2 minutes more, until golden and springy.

6. Finish and serve. Keep cooked pancakes warm in a low oven while you finish the batch. Serve with berries, a pat of butter, and warm maple syrup.

Storage Instructions

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.

  Place parchment between layers to prevent sticking.

• Reheat: Toast in a toaster or warm in a 300°F (150°C) oven for 8–10 minutes. Microwave 20–30 seconds in a pinch.

Benefits of This Recipe

• Balanced macros: Protein and healthy fats keep you full and energized.
• Gentle on digestion: No gluten or refined flour; almond flour provides fiber and vitamin E.
• Quick cleanup: Everything blends in one container, so dishes stay minimal.
• Kid-friendly: Soft, slightly sweet, and easy to customize with fruit or chocolate chips.

Pitfalls to Watch Out For

• Too much protein powder: Can make pancakes dry. Stick to one standard scoop.
• High heat: Almond flour browns fast.

  Medium heat prevents burning and keeps centers fluffy.

• Overmixing add-ins: Stir chocolate chips or berries in by hand after blending to avoid bleeding or sinking.
• Skipping rest time: A short rest helps the batter thicken and rise properly.

Recipe Variations

• Blueberry Lemon: Fold in 1/2 cup blueberries and 1 teaspoon lemon zest.
• Cinnamon Roll: Add 1 teaspoon cinnamon to the batter and drizzle with a quick Greek yogurt-maple glaze.
• Chocolate Chip: Stir in 1/3 cup mini dark chocolate chips and a pinch of flaky salt on top.
• Banana Bread: Use mashed banana instead of yogurt and add a dash of nutmeg.
• Dairy-Free: Use almond milk and coconut oil for cooking; choose a dairy-free protein powder.

FAQ

Can I use coconut flour instead of almond flour?

Coconut flour won’t work as a 1:1 swap. It’s far more absorbent and will make the batter dry. If you must use it, you’ll need much less (about 1/3 the amount) and more liquid and eggs.

For best results, stick with almond flour.

Which protein powder works best?

Whey protein isolates blend smoothly and keep pancakes tender. Plant-based blends also work, but you may need an extra tablespoon of milk to maintain a pourable batter. Avoid collagen as the only protein—it won’t provide the same structure.

Do I need xanthan gum or a binder?

No.

Eggs, protein powder, and almond flour create enough structure. If you’re skipping eggs, add 1 tablespoon ground flax mixed with 3 tablespoons water per egg and reduce protein powder slightly.

How do I keep pancakes from falling apart?

Make sure the pan is properly heated and greased, wait for the edges to set before flipping, and use a thin, wide spatula. If they’re fragile, the batter might be too thin—blend in a little more almond flour.

Can I make the batter ahead?

Yes, but for best rise, blend just before cooking.

If making ahead, refrigerate up to 24 hours and whisk in a splash of milk before cooking, as the batter will thicken.

In Conclusion

These Blender Almond Flour Protein Pancakes are fluffy, satisfying, and ready in minutes. They’re easy to customize, simple to freeze, and perfect for busy mornings or slow brunches. Keep a bag of almond flour and a scoop of protein powder on hand, and breakfast practically makes itself.

Enjoy your stack warm with your favorite toppings and a fresh cup of coffee.

Blender Almond Flour Protein Pancakes (Gluten Free & Fluffy) - Easy, Fast, and Delicious

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• Almond flour (finely ground, blanched preferred)
• Protein powder (vanilla or unflavored; whey or plant-based)
• Baking powder
• Fine sea salt
• Eggs
• Milk of choice (dairy or unsweetened almond, oat, or soy)
• Greek yogurt or mashed ripe banana (for moisture)
• Maple syrup or honey (optional, for sweetness)
• Vanilla extract
• Butter, ghee, or neutral oil (for the pan)
• Optional add-ins: cinnamon, mini chocolate chips, blueberries, lemon zest

Instructions

 

• Preheat the pan. Set a nonstick skillet or griddle over medium heat.Lightly grease with butter or oil.
• Load the blender. Add 1 1/2 cups almond flour, 1 scoop (about 25–30 g) protein powder, 1 1/2 teaspoons baking powder, and a pinch of salt. Then add 2 large eggs, 3/4 cup milk, 1/4 cup Greek yogurt (or 1/2 mashed banana), 1–2 tablespoons maple syrup, and 1 teaspoon vanilla.
• Blend until smooth.Blend 15–25 seconds, scraping the sides if needed. The batter should be pourable but not thin. If too thick, add a splash of milk; if too thin, blend in a tablespoon more almond flour.
• Rest briefly.Let the batter sit 2–3 minutes to let the baking powder activate and the almond flour hydrate.
• Cook the pancakes. Pour 1/4-cup portions onto the hot pan. Cook until the edges look set and small bubbles form, 2–3 minutes.Flip gently and cook 1–2 minutes more, until golden and springy.
• Finish and serve. Keep cooked pancakes warm in a low oven while you finish the batch. Serve with berries, a pat of butter, and warm maple syrup.