Gluten-Free, High Protein Pancakes

Gluten-free, high-protein pancakes--Pescetarian Journal
Can gluten-free, high protein pancakes be like those on television? Those dreamy, TV pancakes are pillowy and practically airborne. But, the pancakes of reality are a mixed bag. The worst among these often include gluten flour and have either an elastic or cornbread quality. Over the last few weeks, I’ve been developing the pancakes of my dreams, which needed to have these qualities:
  • Be gluten free
  • Be high protein pancakes
  • Be as light as possible

Making Gluten-Free, High Protein Pancakes

Making the pancakes gluten free was the easy part. Finding gluten-free flours in the most typical supermarket is entirely possible. Discovering high-protein flours is not difficult either. After experimenting with garbanzo bean (or chick-pea) flour in bread recipes, I knew that it was a good candidate for a pancake ingredient. One-half cup of garbanzo bean flour contains 12 grams of protein and 5 grams of fiber. Garbanzo bean flour, however, is not known for lightness.
Stack of gluten-free, high-protein pancakes--Pescetarian Journal
One of the lightest, most nutritious flours is made from blanched almonds. A popular ingredient in gluten-free baked treats, almond meal flour has a snowy consistency–it’s a key ingredient for my gluten free, high protein pancakes. Like garbanzo bean flour, almond meal flour is high in protein and fiber, containing  24 grams of protein and 12 grams of fiber per one-cup serving. The last in the trio of flours in this recipe is gluten-free all-purpose baking flour (rice flour is the main ingredient), which kept the lightness in the recipe while helping to bind the other ingredients.
Along with other typical pancake ingredients, this recipe results in a stack of pancakes that are light, full of protein an fiber, and without sugar (yes, without sugar). The addition of almond milk adds a bit of sweetness; besides, my husband swore off sugar decades ago. He eats the pancakes plain with no syrup, but my son and I will drizzle them with 100-percent maple syrup. If you’ve had pancake dreams like I have, try my recipe and let me know if they are the stuff of dreams. Have you ever made gluten-free, high-protein pancakes? What ingredients do you use to ensure lightness?
Hands cutting into gluten-free, high-protein pancakes

Recipe: Gluten-Free, High-Protein Pancakes
1/2 cup garbanzo bean flour
1 cup almond meal flour
1 cup gluten-free all purpose baking flour
1/2 leveled teaspoon unrefined sea salt
2 1/2 teaspoons baking powder
1/2 cup liquid Egg Beaters (or 2 large eggs)
3 tablespoons safflower oil
1 cup soy or almond milk
Non-stick pan spray


  1. Add and mix all dry ingredients in one bowl. In a second bowl, add all wet ingredients, mixing thoroughly. Pour wet ingredients into dry ingredients and stir to eliminate clumps. Stir from the bottom of the bowl to ensure that dry ingredients at the bottom are thoroughly incorporated.
  2. Heat pan over medium low heat. Spray non-stick pan spray in skillet and add approximately two tablespoons of pancake mix to heated pan. Flip pancake when bubbles or “pinholes” appear over most of the surface of the pancake (you can also lift the pancake slightly and check for a golden-brown bottom). Repeat the cooking process for each pancake and place the pancakes into your stove’s warmer or in the oven at 170 degrees Fahrenheit.
  3. Serve these high protein pancakess with your favorite toppings.
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