I remember the first time I tried making gluten-free pancakes. I was skeptical, thinking they might taste like cardboard. But oh, was I wrong! These fluffy delights became my weekend breakfast staple, and I never looked back.
There’s something magical about starting your morning with a stack of pancakes that not only tastes amazing but also packs a protein punch. It’s like having your cake and eating it too, guilt-free! Whether you’re gluten-sensitive or just looking for a healthy twist on a classic, these pancakes have got you covered.
Ingredients
I keep the ingredients for my gluten-free protein pancakes simple. This way, it’s easy and quick to throw together even on lazy mornings.
- 1 cup gluten-free oats (blended into flour)
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup almond milk (or milk of choice)
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (melted)
Tools And Equipment
Let me tell you, making gluten-free protein pancakes is a breeze if you’ve got the right gear. First, you’ll need a mixing bowl. I use it to combine all those yummy ingredients.
A whisk works wonders to blend everything smoothly. It helps beat out any pesky lumps in the batter.
Don’t forget a ladle. I find it perfect for pouring the batter onto the pan.
A non-stick skillet or griddle is essential to get that golden-brown finish. Trust me, it makes flipping pancakes a snap!
Speaking of flipping, a spatula is your best buddy. Helps slide under the pancakes without a fuss.
And lastly, a small measuring cup ensures you stick to the right proportions. Keeps everything just right!
Directions
Let’s dive into making these delicious gluten-free protein pancakes. You’ll love how easy it is to whip up this breakfast treat.
Prep
First, gather all your ingredients and tools. It makes everything smoother. Measure out gluten-free oats, vanilla protein powder, almond milk and maple syrup. Preheat your non-stick skillet over medium heat. That way it’s hot and ready for the batter.
Mix The Batter
In a mixing bowl, combine the oats and protein powder. Slowly add almond milk while whisking. You want a smooth batter. Drizzle in maple syrup to add a touch of sweetness. Keep mixing until everything’s well blended.
Make Ahead Tips
I love lazy weekends. Sometimes I just want to grab breakfast with no fuss. My gluten-free protein pancakes can be a head start. Just make a big batch. Freeze them for quick meals later.
First, make the batter and cook all your pancakes. Let them cool down a bit.
Then, I lay them flat on a baking sheet. Pop it in the freezer for a couple of hours. This keeps them from sticking.
When they’re frozen, I stack them with parchment paper in between. Store them in a freezer bag. They’ll last for three months.
Serving Suggestions
These pancakes are a treat on their own. But I love stacking them high and drizzling extra maple syrup.
Sometimes, I mix in fresh berries for a pop of color and flavor. Blueberries or raspberries are my faves.
For mornings when I need extra energy, I top them with sliced bananas and a dollop of peanut butter.
If I’m feeling fancy, I’ll add a sprinkle of chopped nuts or seeds for crunch.
You can also serve them with a side of yogurt or cottage cheese for some creamy goodness.
Conclusion
Trying gluten-free protein pancakes has truly been a delightful discovery for me.
They’ve become a staple in my kitchen, not just for their taste but for the healthy boost they offer. Whether you’re gluten-sensitive or just looking for a nutritious breakfast option, these pancakes are a fantastic choice.
I love how versatile they are, allowing for creativity with toppings and add-ins. Plus, the option to make them ahead of time and freeze them makes busy mornings a breeze. So, grab your mixing bowl and give these pancakes a try. You might just find yourself as hooked as I am!
