High Protein Gluten Free Pancakes

Name: High Protein Gluten Free Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: American
Ingredients: ½ cup sweet rice flour (like this), do not use regular rice flour; ¼ cup + 2 tablespoons coconut flour (like this); 2 tablespoons Pamela's baking mix (like this); ¼ cup collagen (like this or this); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 4 organic eggs, lightly beaten; 2 tablespoons homemade simple syrup (maple syrup or honey would work too); 2/3 cup + 2 tablespoons milk of choice (I use non-enriched rice milk or homemade coconut milk ); 2 tablespoons salted melted butter, plus more for topping pancakes; 1 tablespoon vanilla extract

By Catherine Crow, NTP on May 31, 2016 Last Updated April 7, 2022 6 Comments | No Medical Advice | This post may contain affiliate links

These fluffy, nutrient dense, protein-packed, and gluten free pancakes have been a regular go-to meal for me lately. You see, I haven't had a ton of time to grocery shop and cook as I've been putting the finishing touches on the latest masterclass that launched this past week. These gluten free pancakes satisfyingly fulfill my carbohydrate cravings, and they also contain enough protein to keep my mood and energy levels stable without the dreaded sugar crash that can happen with traditional pancakes.

I hope you enjoy them as much as I do.

High Protein Gluten Free Pancakes

Yield: 3-4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A gluten free and high protein pancake recipe made with a base of eggs, rice flour and collagen.

Ingredients

½ cup sweet rice flour (like this), do not use regular rice flour
¼ cup + 2 tablespoons coconut flour (like this)
2 tablespoons Pamela's baking mix (like this)
¼ cup collagen (like this or this)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
4 organic eggs, lightly beaten
2 tablespoons homemade simple syrup (maple syrup or honey would work too)
⅔ cup + 2 tablespoons milk of choice (I use non-enriched rice milk or homemade coconut milk )
2 tablespoons salted melted butter, plus more for topping pancakes
1 tablespoon vanilla extract

Instructions

1. Preheat your griddle to 375 degrees.
2. Combine dry ingredients in a bowl: sweet rice flour, coconut flour, baking mix, collagen powder, baking soda, baking powder, and salt.
3. Combine wet ingredients in a bowl: eggs, milk, simple syrup, vanilla, and melted butter.
4. Mix wet and dry ingredients together.
5. Rub a cold stick of butter quickly along the hot griddle just before adding the pancake batter.
6. Cook the pancakes for about 2-3 minutes on each side.
7. Top these gluten free pancakes with room temperature butter, maple syrup, and fruit (if desired).

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About Catherine Crow, NTP

Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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Comments

Join the Conversation Cancel reply

Robyn

June 30, 2016 at 5:58 pm

So what does one do when you are dairy intolerant (can't do butter) and have been prescribed anti yeast medicine to kill candida and can't have any sugar??

Reply
- Health Guru
  
  June 21, 2017 at 12:08 am
  
  Don't eat the pancakes.!!!
  
  Reply
Elisabeth

June 21, 2017 at 5:49 am

I live in the UK. What can I substitute Pamelas baking mix with?

Reply
- Catherine
  
  June 21, 2017 at 9:44 am
  
  I'm not sure 🙁
  
  Reply
Chloe

June 21, 2017 at 6:42 am

Would this work with just gluten free baking mix (any kind, like the Paleo one for example) plus the coconut flour and the collagen? Skipping the rice flour entirely. I looked at Pam's mix and that has potato starch which I like to avoid. Thank you.

Reply
- Catherine
  
  June 21, 2017 at 9:45 am
  
  No, I'm not sure if it would work with anything else, sorry!
  
  Reply