Gluten Free Vegan Protein Pancakes are a healthier no refined flour stack of pancakes! Thick yet fluffy pancakes bursting with sweet wild blueberries, you’d never know they are packed with 7grams of fiber and 30grams of protein per serving!
Hi, Friends! Happy Tuesday, guess what? I made you some pancakes! Okay, technically I made Mr. Hungry some pancakes, but now I’m sharing them with you! (Video Below)
Mr. Hungry LOVES pancakes, so I’ve been on a mission to make him a gluten-free vegan protein pancake for quite some time now. I must have googled gluten-free vegan pancakes a million times, and of course, I found a ton of amazing recipes. The main problem was, I never had any of the specialty gluten-free flours the recipes always called for. (I don’t have any refined all-purpose flour in my house, so I don’t see the point of buying gluten free all purpose flour.) So I started experimenting….
I must say there were many failed attempts, one of those attempts involving pancakes that taste like a spoonful of baking soda (I was determined to make them fluffy!)…. whoops! After backing off the baking soda, adding protein powder and frozen wild blueberries, I finally hit the pancake jack pot. These pancakes are thick (if you use the pancake ring to make them, or if you forget to order a 4-inch pancake ring you can also remove both sides of a large chicken can, rinse it and use that! Shout out to my MIL for helping me come up with that one, thanks, Mama Shallal), perfect for holding all those sweet, bursting blueberries and sopping up syrup with! Which you can feel much better about since these pancakes have 7 grams of fiber and 30 grams of protein in them per serving!
They also have a pretty good dose of healthy carbs from the banana and oats making them the perfect energizing pre or post workout breakfast (depending on your goals)! Feel like you don’t have the luxury of making yourself pancakes? Add these to your meal prep (see simple meal prep tips here); they’ll last 3-4 days in the refrigerator and honestly taste delicious even without any syrup on them. Bonus: You can freeze them for a healthy protein packed pancakes whenever you want them! Just wrap them in a paper towel and reheat for 1-2 minutes!
Gluten Free Protein Pancakes
- 1 cup Rolled Oats (use certified gluten free oats to ensure gluten free)
- 1 whole Banana
- 1 cup Non Dairy Milk Unsweetened (I Used Flax)
- 60 grams Protein Powder (I Used Naked Nutrition Brown Rice)
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Vanilla Extract
- Blend all ingredients in a blender for 60 seconds or until fully blended.
- Prepare a greased pancake griddle or large skillet over medium heat. Use a pancake ring or just freehand two large spoonfuls of batter to make 4-inch pancakes. Once you pour batter, add about 1 tablespoon blueberries to top of pancakes. Cook and do not flip until edges are golden brown. Flip and cook for about 1 minute or until set. Let cool on cooling rack or eat immediately.
Note: Nutrition facts for 1/2 recipe and is only for pancake base (does not include berries.) Nutrition facts will vary with different ingredients!
Be sure to let me know if you try them; I’m excited to hear what you think!
What is one goal you have for March?
My goal is to get back on track with workouts, stupid injury flare, thankfully my back has been healing little by little!
What is your all time favorite pancake filling?
Like all things, it’s all about the batter for me!