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Fluffy Gluten Free Protein Pancakes


  • 3/4 Scoop Vanilla Protein Powder just under a 30 gram scoop- we’ve used Body Fortress Isolate Protein and Purely Inspired Organic Vegetable Based Protein Powder
  • 3/4 c. your choice of Milk soured with 2 Tbsp. White vinegar (we use plain unsweetened Almond Milk)
  • 1 c. Oat flour pulse oatmeal in food processor for a few seconds, or until it’s coarse oat flour
  • 3 Tbsp. Flour we use gluten free flour - usually Namaste or Bob’s Red Mill 1-to-1
  • 1-2 Tbsp. Sweetener of your choice we usually use honey or maple
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 egg
  • 2 Tblsp. Butter melted (or sub 1 Tbsp Canola Oil and 1 Tbsp Apple Sauce)
  • Oil for cooking on griddle if needed


  • 1. Preheat your griddle to medium heat, about 350f.
  • 2. Mix vinegar and milk in a small bowl, allow it to sit for ~5 minutes to sour (while you whisk together the dry ingredients).
  • 3. Combine all dry ingredients in medium bowl, then whisk egg and butter into sour milk.
  • 4. Combine wet with dry ingredients, whisk quickly until lumps are gone.
  • 5. Immediately cook on preheated skillet or griddle.