Easy Protein Pancakes {gluten free}

Good morning friends! Hope your weekend is off to a fabulous start. Just popping in with a quick recipe.

I love having a stack of protein pancakes after my workout. I am constantly trying to improve recipes and flavors and I am finally happy with these pancakes! They are super easy, healthy and yummy. Hope you enjoy!

Raspberry Protein Pancakes

Easy Protein Pancakes

Ingredients (Makes one serving – four pancakes)

  • 2 tbsp coconut flour
  • 1 tbsp brown rice protein powder – I use North Coast Naturals 
  • ½ tsp baking powder
  • ¼ cup mashed banana
  • ¼ cup liquid egg whites
  • ⅓ cup non-dairy milk (I use unsweetened almond milk or hemp milk)

Instructions

1. In a medium bowl, combine the brown rice powder, coconut flour and baking powder. In a separate bowl, combine the mashed banana, egg whites and milk.

2. Add banana mixture to the dry mixture and mix well – until fully incorporated and set aside.

3. Heat a large skillet/pan over low heat and grease with cooking spray.

4. Once hot, use a spoon to drop batter into the skillet — forming three large pancakes (about ¼ cup of batter for each).

5. Cook on low for about 4 minutes – when you start to see the edges bubble and the underside turn golden brown it is ready to flip.

6. Cook on the other side for another 3 minutes – until golden brown.

7. Transfer to a plate, add your toppings and enjoy!

 

Are you a protein pancake fan? 

What do you like to have after a workout?  

10 thoughts on “Easy Protein Pancakes {gluten free}

  1. Hi, when you roast veggies for a week, how do you store and re-heat them? If I rooast green beans, broccoli, etc (at what temperature and for how long?), then do I store them in containers in fridge for “x” number of days. And how long to reheat them (in microwave I guess?). I’m really uncertain of how to properly cook things…in this heat use microwave more and not even sure how to properly cook veggies in there either (how long, or add water or no? etc). Also your frying pans or skillets…like what kind is it (cephalon? t-fal? just a regular ole non-stick? I have no idea, ha. thanks).

    1. I use non-stick pans/skillets and they are T-fal. Pre-cooked veggies can be stored in air tight containers for around 4-5 days. You can eat them cold or you can microwave them for a minute or two just in a microwave safe bowl- no water is necessary. I do not roast green beans or broccoli in the oven.. I steam them on the stove using a pot and steamer. Hope this helps!

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