Protein Pancakes: A Gluten Free Recipe

Protein Pancakes are not just for Pancake Tuesday!

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Protein pancakes are one of my favourite choices for weekend brunch. One Sunday I was craving some protein pancakes but I didn’t seem to have the right ingredients for any of the recipes I’ve tried before. I decided to improvise and came up with this recipe which turned out great. These pancakes are packed with protein and are really filling. They are also totally gluten-free and dairy-free*. They turn out like thick American-style pancakes rather than thin crepes.

I love having protein pancakes as a treat on the weekend, especially if I’ve been having smoothies for breakfast Monday-Friday! They’re also great after a heavy gym session to aid recovery. The best part about these pancakes is that they are full of clean ingredients. They’re high in protein and fibre, as well as being gluten and sugar free. They never leave me feeling bloated like typical refined wheat-flour pancakes would.

You can use whatever toppings you like but I really love some berries and maple syrup on my pancakes and the odd time I will drizzle some melted dark chocolate over them too to make them extra yummy! These protein pancakes are definitely a great way to ‘cheat-clean’ on your healthy eating regime and I’ll be stacking my plate high with them this Pancake Tuesday!


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Gluten-Free Protein Pancakes: The Recipe

Yields: About 4 good-sized pancakes – Serves 2

Protein Pancakes: The Ingredients

  • 1 cup of wholegrain buckwheat flour
  • 1 organic egg
  • 1 1/2  cups almond milk (unsweetened)
  • 1 scoop vanilla protein powder* (Whey or rice protein works best – *use vegan protein to make these dairy-free)
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons of milled chia seeds
  • 1 teaspoon baking powder* (Optional – makes pancakes more ‘fluffy’).
  • Coconut oil for cooking


  • Strawberries
  • Blueberries
  • Maple Syrup
  • Dark Chocolate (Melted – I used one square of chocolate per person)


  1. Place all dry ingredients in a bowl and mix before adding the wet ingredients (except the coconut oil) and mixing. Blend together with a hand whisk.
  2. Heat some coconut oil on a frying pan to a medium-high heat.
  3. Ensuring the pan is well-oiled and has heated up, use a ladle to scoop out some pancake mixture and spread it out on the pan. Fry on each side for a few minutes until golden. Wait until you see the edges of the top side of the pancake are beginning to cook before flipping.
  4. Top Pancakes with chopped strawberries, blueberries, maple syrup and some melted dark chocolate.
  5. Enjoy!
  • Approximate nutrition per serving (excluding toppings):  347 calories, 9.3g fat, 17.4g protein, 38.8g carbs – 10.2g of which is from fibre.
  • These macros do not include calories/fat from coconut oil used to fry the pancakes as I find the amount used can vary depending on the pan. Generally I will use 1/2 to 1 teaspoon per pancake.

The Clean Coconut x

protein pancakes

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