Quick Protein Pancakes Recipe (Low Carb, gluten+grain free)

Here’s a way to have a tasty breakfast (or lunch, or dinner) without the guilt! This protein pancakes recipe has no flour, sugar, dairy or gluten but still looks and tastes like those unhealthy pancakes! 😀

Why should you make this recipe:

• It’s scrumptious 
• Easy to make 
• Quick to make
• One bowl
• One pan
• Grain free
• Gluten free
• Sugar free
• Low carb 
• Nut and seed free
• No oil or butter
• Dairy free
• Good for your gut

Ingredients

Vegan Protein Powder

– I use this one. In the video, you can see I used two different protein powders. That’s because the second one doesn’t taste the best (fine, it tastes awful) and so I combined the two to use up the awful tasting one. 

I don’t recommend using whey or casein protein powders – please stick with the pea or brown rice protein powders, the measurements are a lot different from whey and casin. 

Note that if you’re not using Vega protein powder, which I totally fine, you may need to adjust the amount of milk slightly. 

Egg and egg white 

If you want to add more calories / nutrition/ healthy fats, feel free to use 2 medium or large eggs and dial back on the milk. 

Unfortunately, the common vegan substitutes like applesauce, but butters and flax eggs will not work to replace the eggs in this recipe. Instead, you can try this easy vegan protein granola recipe or this protein breakfast brownie batter! 

I haven’t tried store bought egg substitutes, but if you did on this recipe, please tell me the results! 

Milk of choice

Cow’s, Goat’s, almond, cashew, oat, walnut, it doesn’t really matter. The milk is here to give more moisture and gives your pancakes, for you to pour the pancakes easier and also contributes to the final product. 

I don’t recommend switching the milk with water for this one, however if you did run out of milk, you can obviously try. 

Baking powder

For the pancakes to rise more. We’re only using a little bit – 1/4 teaspoon. ____________

Optional:  spices (I used cinnamon, ground ginger and nutmeg), chocolate chips, blueberries, lemon zest, orange zest, cocoa powder

Yogurt, maple syrup, honey, sugar free substitutes, fruits, the possibilities are endless! 

There are two methods to making this recipe: the bowl method and blender method.

The bowl method may suit you better if: 

• You don’t have a blender
• You don’t want to wash too much stuff
• You don’t mind mixing
• Your protein powder mixes well

The blender method may suit you better if: 

• You have a blender
• You want the pancakes fast
• You don’t want to mix
• You don’t mind washing afterwards
• Your protein powder doesn’t mix well

Tips 

• After you added milk and eggs, mix the liquid together before incorporating the dry ingredients
• If you have trouble with the clumps, you can always use a fork or blender 
• Test the batter. You want it to be the right consistency. You can see in the video that the large and flatter pancake’s batter is more watery. That’s because I added a little bit more milk. This will make the pancakes flatter instead of fluffy, but you can spread them more easily. So at the end of the day, it’s up to you. 
• For the first batch, wait a little longer after the bubbles formed.

Q&A

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