Gluten Free Protein Pancake Mix Recipes

PROTEIN PANCAKES

Steps:

• Preheat a large nonstick pan or griddle (use medium heat).
• Mash banana in a large bowl. Tip: to soften banana, put it in the microwave for 30 seconds before mashing.
• Combine the egg whites the mashed banana until well incorporated.
• Stir in the vegan protein powder and gluten free flour and mix until the lumps are minimal.
• Add the baking powder, vanilla and cinnamon. Stir until incorporated, but don't over mix.
• Spray pan or griddle with nonstick cooking spray and spoon pancake mixture into pancake sized circles (it will be thick, you may have to flatten the mixture out a bit). 1 Serving is 3-4 pancakes.
• Protein Pancakes are ready to flip when the bottom side is lightly brown (usually 3-5 minutes).
• Continue cooking for an additional 3 minutes before removing from heat.

GLUTEN-FREE PANCAKES

Steps:

• Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
• Add the wet ingredients to your mixing bowl and stir just until combined.
• Ladle 1/4 cup of pancake batter onto your hot griddle, or pan.
• Cook for 2-3 minutes, or until bubbles form around the edges.
• Flip and continue to cook until cooked through.
• Serve hot.
• This recipe can be doubled, or tripled.

GLUTEN FREE PROTEIN PANCAKES

Steps:

• Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
• Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

GLUTEN FREE PROTEIN PANCAKE MIX RECIPE (DAIRY FREE)

Steps:

• In a bowl add the oat flour, gf flour, protein powder, brown sugar, baking powder and salt. Whisk until well combined and store in an airtight container.
• In a medium sized bowl add 1 cup of the pancake mix, cinnamon, vanilla, egg, and milk. Whisk well until the batter is smooth.
• Heat a griddle or skillet on medium heat and allow it to get hot. Spray with non-stick spray.
• Add 1/4 cup of batter for each pancake. Cook 2-4 minutes, flip and then cook another 2-3 minutes. Repeat until all of the pancake batter is gone.
• This will yield 6-7 pancakes. On the weekends I like to double the recipe.
• Serve hot with butter and syrup.

GLUTEN FREE PROTEIN PANCAKE MIX

Steps:

• Place ingredients in a mason jar or airtight container. Stir to mix. Mix stores for one to two months. See notes for preparation for batter.

COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES

Steps:

• Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
• Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.