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Gluten Free Protein Pancakes That Everyone Will Love - Fluffy, Easy, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup gluten-free rolled oats (blended into flour) or 1 cup certified gluten-free oat flour
  • 1/2 cup fine almond flour
  • 1 scoop (about 25–30 g) vanilla protein powder (whey or plant-based; ensure it’s gluten free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 2 large eggs
  • 3/4 cup milk of choice (dairy or unsweetened almond/oat milk), plus 1–2 tbsp if needed
  • 2 tbsp maple syrup or honey (optional for sweetness)
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or coconut oil (plus more for the pan)
  • Optional mix-ins: 1/2 cup blueberries, sliced banana, or dark chocolate chips

Instructions
 

  • Make oat flour (if needed): Blend rolled oats in a blender until they become a fine flour.
  • Whisk dry ingredients: In a bowl, mix oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  • Combine wet ingredients: In another bowl, whisk eggs, milk, maple syrup, vanilla, and melted butter/oil.
  • Bring it together: Pour the wet mix into the dry. Stir just until combined. If the batter feels thick, add 1–2 tbsp more milk. Fold in any mix-ins.
  • Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Cook the pancakes: Scoop 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
  • Serve warm: Top with fresh berries, a pat of butter, a drizzle of maple syrup, or a dollop of Greek yogurt.