Gluten-Free Protein Pancakes
These Gluten-Free Protein Pancakes are a perfect way to start your day with a nutritious and delicious meal. Made with organic, non-toxic ingredients, these pancakes are packed with protein to keep you full and energized throughout the morning. Using a blend of gluten-free flours ensures that these pancakes are suitable for those with gluten sensitivities or celiac disease, while still being fluffy and flavorful. Adding a scoop of protein powder not only enhances the protein content but also gives these pancakes a satisfying texture.
What sets these pancakes apart is their combination of taste and health benefits. The use of almond flour provides a good source of healthy fats and vitamin E, which are essential for heart health and glowing skin. Eggs add high-quality protein and essential nutrients like vitamin B12 and choline, which are important for brain function. Bananas bring natural sweetness and are rich in potassium and fiber, aiding in digestion and maintaining healthy blood pressure levels. A touch of vanilla extract and cinnamon adds warmth and depth to the flavor, making these pancakes irresistible.
These pancakes are not only delicious but also quick and easy to make. Perfect for a weekend breakfast or a weekday meal prep, they can be enjoyed plain or topped with fresh fruit, a drizzle of organic maple syrup, or a dollop of Greek yogurt for an extra protein boost. Whether you’re looking for a nutritious breakfast to fuel your day or a post-workout meal to help with muscle recovery, these Gluten-Free Protein Pancakes are an excellent choice.
Gluten-Free Protein Pancakes
Ingredients
- 1 cup organic almond flour
- 1/2 cup organic gluten-free oat flour
- 1 scoop organic vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 organic eggs
- 1 organic banana (mashed)
- 1 cup organic almond milk (unsweetened)
- 1 teaspoon organic vanilla extract
- 1 tablespoon organic maple syrup or honey (optional, for sweetness)
- Organic coconut oil (for cooking)
Instructions
Prepare the Batter:
- In a large mixing bowl, combine the almond flour, gluten-free oat flour, protein powder, baking powder, cinnamon, and sea salt.
- In a separate bowl, whisk together the eggs, mashed banana, almond milk, vanilla extract, and maple syrup (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for a few minutes to thicken.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Serve:
- Serve the pancakes warm, topped with your favorite toppings such as fresh berries, sliced bananas, a drizzle of maple syrup, or a dollop of Greek yogurt.
