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 too! (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 jackpot.
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! They are 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!
Let’s talk about the ingredients fast:
Rolled Oats: You may be able to substitute quick oats here, but I haven’t tried it. I would not substitute oat flour in this case, it might work but I don’t think so.
Banana: The riper the banana, the more sweet your pancake will taste. I would make sure your banana doesn’t have any green on it, it will be too starchy. Fully yellow or with a few brown spots is ideal.
Milk: Any non dairy unsweetened milk substitute should work here, even water would work in a pinch. If you aren’t vegan and want to try cows milk I would use skim milk. If you don’t have vanilla flavored milk you can always add 1/4 teaspoon vanilla extract. You could use a sweetened non dairy milk, which will make the pancakes much sweeter.
Protein Powder: Listen up! If this recipe doesn’t go right for you, I would almost 100% blame it on the protein powder. I used Naked Nutrition Brown Rice Protein Powder for this recipe which has one ingredient: brown rice protein powder.
So, if you use protein powder with additional ingredients such as xanthum gum or even different types of vegan protein powders you may find a different result. Unfortunately, this is just the nature of cooking with protein powder.
I wrote the quanity as 60 grams because that was the equivalent of one scoop. Since every protein powder has different size scoops I figured grams would be a better way for you guys to try different types of protein powders. I suggest a home food scale for measuring grams, I use mine pretty often, even for non blogging related tasks.
Baking Powder: do not omit
Baking Soda: do not omit
Vanilla Extract: optional
Blueberries: You can sub just about any fruit you want here! Someone on pinterest said they did cut up apples and it turned out nicely! I like blueberries, but you do you!
Pancake Rings: There are a few comments on Pinterest stating that the coffee rings are not needed, so if you don’t want them don’t worry about that!
PSST Want to make healthy eating easier and more convenient than ever? I recently launched WTE? Meal Plans that include new healthy recipes every week, like this yummy pancake! Easy scheduling, auto-generated shopping list based on your schedule, and Registered Dietitian approved! Check it out!
Gluten Free Protein Pancakes
Gluten Free Vegan Protein Pancakes
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!