Most mornings in the summer I have a protein smoothie to start my day. But once the weather turns and mornings are cold, I just can’t do one more smoothie. It’s just too cold!

So I switch to these gluten free protein pancakes for breakfast. They are packed with good nutrition and when topped with berries they meet my desired macros too. Can’t beat that!

Let’s walk through how to make them step by step.

First warm up your griddle or pan to a medium heat. I like to set my griddle to 300 degrees.

Crack the egg, add the yogurt and the vanilla. Mix them together. At first it will seem like the yogurt and egg will never blend. Have faith. Just keep mixing and they will become smooth after about a minute of mixing. I just use a simple spatula to mix them together.

Which gluten free flour should you use? I use Measure for Measure by King Arthur Flour or Namaste (also available at Costco). They are both a 1 to 1 substitution flour. Any other 1 to 1 flour should work as well.

Add the baking powder, salt, sugar, flour and protein powder. Stir until combined. It doesn’t need to be perfectly blended, just mix until dry pockets are no longer visible.

Spray pan with non-stick spray.

Drop batter onto pan or griddle into six pancakes. Let them cook for three minutes and thirty seconds.

Flip.

Cook for another three minutes and thirty seconds. I like to add a tiny dollop of butter in the last 30 seconds. It’s pretty cold in my kitchen so the butter is really firm. By adding it when the pancakes are still on the griddle it melts a little and makes it much more spreadable.

I love to top it with berries and a little sugar. I use about a cup of the Costco frozen triple berry blend with about a teaspoon of sugar. Microwave those beauties for about two minutes and they are warm and delicious. It’s like fresh jam without any work.

If you are looking for additional breakfast ideas, my Best Lemon Blueberry Muffins are a great choice.

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Gluten Free Protein Pancakes

Melt in your mouth pancakes packed with protein to start your day

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Ingredients

• 1 egg
• 1 5.3 oz Greek yogurt
• 1 tsp vanilla
• ¼ tsp salt
• ½ tsp baking powder
• 1 Tbsp sugar
• 3 Tbsp gluten free flour
• 1 Tbsp protein powder

Instructions

• Preheat griddle to 300 degrees or pan on the stove to medium heat.
• Place egg, yogurt and vanilla in a bowl. Mix well.
• Add dry ingredients.
• Mix gently until combined.
• Spray griddle or pan with non-stick spray.
• Divide into six equal portions on the griddle or pan.
• Cook for 3 minutes and 30 seconds. Flip.
• Cook for an additional 3 minutes 30 seconds.
• Serve with butter and fruit or syrup.