Best Ever Gluten Free Protein Pancakes

In our house, we really try to stay away from gluten. Jake has a skin condition that is flared by gluten, and I just generally feel better limiting my intake. I’ve found a couple of go-to recipes for things like cookies and pasta meals, but pancakes have been where we’re lacking. We usually have them every weekend and pair them with bacon or sausage for protein.

We’ve tried just about every concoction and gluten free mix, and on this day we’ve finally hit the right combination, so I had to share. These pancakes are buttery, crispy around the edges, and a little bit sweet. I ate three (before you judge me, we make them toddler sized around here) without any butter or maple syrup and probably would have eaten more.

They’re so good they really don’t need anything extra, which means adding your regular butter & syrup will elevate them to the next level automatically – these would also be amazing with greek yogurt and berries on top!

Ingredients:

2 Cups King Arthur’s Gluten Free Pancake Mix

2 Large Eggs

3 TBS Melted Butter

1 1/4 Cup Milk

1 Scoop Protein Powder (We use Levels Grass-Fed in Vanilla)

1 Scoop Collagen Powder (We use Thrive Market Grass-Fed)

Directions:
Combine all of the above ingredients in a mixing bowl and whisk together. Let stand on your counter for about 10 minutes to let the batter thicken. Heat up a skillet and add a thin layer of your choice of butter or oil. Make pancakes as usual by heating on one side until the edges are solid and you see bubbles on the top. Flip and repeat until cooked through.

Unfortunately, because ingredients & combination is EVERYTHING when using a gluten-free recipe, I can’t recommend any substitutions. This recipe is best enjoyed exactly as written! If you try it, be sure to let us know if you liked it or not. I have a feeling that even people who aren’t gluten free will still love these pancakes!