These vanilla protein pancakes are high in protein, gluten free and extra fluffy. Stack them high and have as a simple and healthy breakfast (or dessert!).
The ingredients
These healthy pancakes are refined sugar free and are delicately sweetened with coconut sugar and vanilla protein powder. The flavour is one of mild vanilla which allows you to customise your pancakes and add an assortment of toppings. I often opt for a generous glug of maple syrup and fresh berries, and yes I do have a sweet tooth!
These Vanilla Protein Pancakes (Gluten Free) are everything you would want from a pancake – thick, fluffy and sweet. They are made in the ‘American style’ meaning a leavening agent is used (which in this case is both baking powder and bicarbonate of soda in) which creates a thick and extra fluffy pancake.
This recipe is for gluten free pancakes and let me tell you, you would not notice the difference! They are moist, spongy and still so fluffy. I’ve used Doves Farm gluten free plain flour which always give me amazing results. Sometimes creating your own gluten free flour blend (think grinding oats or nuts to make a flour) can end in disaster! Just add leaving agents and you have the perfect pancake batter.
How to make fluffy pancakes?
The secret to fluffy pancakes is in the science. You need to make buttermilk (this can be easily be made vegan / dairy free) by combining an acid with bicarbonate of soda. This will give you those sky high, fluffy stacks you’re after.
The next important step is the cooking. Ladle your pancakes onto a non stick frying pan or skillet. I literally pour the batter ‘onto’ itself creating a tall heap of batter and then allow it to naturally spread. This way you get thick, compact pancakes that stay that way. These pancakes will not flatten!
Leave a comment and let me know how you get on making these gluten free banana berry muffins. I would love to see your creations over on instagram!
more sweet treats to try
gluten free banana berry muffins
Vanilla Protein Pancakes
Ingredients
- 2 tsp apple cider vinegar
- 70 mls semi skimmed milk * use soy milk for a vegan option
- 70 g gluten free plain flour
- 20 g vanilla protein powder
- 1 tsp coconut sugar
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp oil
- 1 tbsp maple syrup
- 50 g blueberries
Instructions
- Stir the apple cider vinegar into the milk. In a bowl mix the dry ingredients.
- Add the milk mixture to the dry ingredients. Whisk until no flour or lumps remain and the mixture is a thick consistency.
- Warm a non stick frying pan over a medium heat. Add the oil and wipe way the excess.
- Add a large ladleful of pancake mixture into the pan. You want the pancakes to be compact so don’t be temped to spread the mixture. Cook for 2-3 minutes until bubbles form on the surface and the edges start to brown and firm. Flip the pancake and cook for a further 1-2 minutes.
- Repeat these steps until you have 5 warm, fluffy pancakes.
- Serve with maple syrup and warmed blueberries.