Gluten Free Soft and Fluffy Protein Pancakes
I get so excited when Im able to create “baked goods” (although I don’t know if pancakes technically fit into that category) that are SOFT, fluffy, have a tender crumb and also happen to have protein powder added to them.
Thats a win win all around!! Wether you are tying to include more protein in your diet or sneak it into something your kids enjoys eating - this is an incredibly easy way to do it. Primarily because you cant taste the protein in this recipe in any capacity. You won’t miss better tasting pancakes as these reign superior to a lot of pancake recipes period.
Best of all they don’t feel like you ate a bomb after! Feel free to make a big batch of these (double to triple the recipe) and freeze them to eat as you want them!
Lets talk protein powder:
I am by no means an expert in this department (YET).
But here’s what I know:
Every brand is different and therefore will behave differently in baked goods. I will be testing out a variety of brands and types so that I can narrow down my favorite as I want to find a few that are affordable, are easy to get on Amazon so everyone can have access to them. Its possible that using a whey vanilla protein powder could potentially lead to muffins that have too much moisture. If you experiment with this be prepared to potentially add a little extra King Arthur flour.
I used Orgain Vanilla Vegan Protein Powder! I selected this one since its dairy free and pretty easy to find. I get it from Whole Foods around the corner from us. I also chose it as its a little better cost wise compared to some of the other vegan brands.
To make the pancakes Dairy free: Use Dairy Free Butter or Oil and Dairy Free Milk
To make the Pancakes Vegan: Use Just Egg- egg replacer and dairy free milk.
To Make the Pancakes Nut Free: Use a protein powder that is nut free- the recipe is nut free otherwise.
To Make the Pancakes Sugar Free: Use a sugar free granulated sugar in the recipe or skip the sugar altogether.
Soft and fluffy Gluten Free Protein Pancakes
Ingredients
- 145 grams King Arthur Measure for Measure Gluten Free Flour
- 30 grams Expandex/Modified Tapioca Starch
- 46 grams Vanilla Vegan Protein Powder (I used the brand Orgain!)
- 3 Large Eggs or "Just Egg' Vegan Egg Replacer.
- 1 Tbsp Double Acting Baking Powder * see important note below
- 1/2 Tsp Salt
- 2 Tbsp Organic Cane Sugar (Or other granulated sugar of choice)
- 3 Tbsp Oil
- 1 1/2 Tbsp Apple CIder Vinegar
- 30 grams Mild Flavored Oil or Melted Butter
- 220 grams of milk (any kind- regular or vegan)
Instructions
- Place a nonstick skillet onto the stove with a bit of oil and turn on medium low heat. Allow it to heat up while making the pancake batter. ( *Select a skillet with a lid ) Heating it for 10 minutes or longer makes for better pancakes!
- Add all of the dry ingredients to a large bowl and whisk well. Then add in all of the wet ingredients and whisk until smooth.
- Using 1/4 cup- add a few pancakes at a time to the skillet. Cover with the lid (This makes them fluffier and helps them cook through quicker). Cook on one side for 1-2 minutes and then flip to the other side- placing the lid back on to finish cooking them another 1-2 minutes
- Empty out the skillet- add more oil and repeat until all the pancakes are made!
Notes
For this recipe I use Bobs Red Mill Double acting baking powder- I choose this one as it has much less of an aftertaste than most brands therefore I'm able to get away with using a large quantity for extra fluffy pancakes! IF you do not have bobs red mill I recommend using only 2 tsp of double acting baking powder to avoid an aftertaste.