High Protein Pancakes [GF]

 
 
Protein pancakes

Start your day with 30g of protein in the most delicious & easy way possible.

These Gluten-Free Protein Pancakes are one of my favourite breakfasts for busy mornings because they're packed with high-quality protein to help support steady energy, balanced blood sugar, muscle recovery and appetite throughout the day. Hitting around 25–30g of protein at breakfast is one of the simplest habits you can build to better support your hormones, mood and focus, especially if you're juggling work, training or family life.

Made with Chief Whey Protein, almond meal and naturally sweetened with banana, they're light, fluffy and nourishing enough to keep you feeling satisfied for hours. It's proof that eating well doesn't mean giving up the foods you love, it simply means making them work harder for your health.

Ingrededients

  • 1 cup almond meal 

  • 1 cup tapioca flour  

  • 1/2 tsp gluten-free baking powder 

  • 1/2 tsp ground cinnamon  

  • 1/2 cup milk of choice 

  • 1 large banana, mashed [optional but delicious] 

  • 2 eggs, whisked 

  • Organic butter, ghee, or coconut oil (for cooking)

Toppings

  • Pure maple syrup 

  • Banana  

  • Strawberries 

  • Blueberries

Method

  1. In a bowl, combine almond meal, Chief Whey Protein Powder, almond meal, tapioca flour, baking powder, and cinnamon.

  2. Mix in the mashed banana and whisked egg.

  3. Gradually stir in the milk until a smooth, thick batter forms.

  4. Heat a non-stick pan over medium heat, lightly grease with butter, ghee or coconut oil, and spoon in small rounds of batter.

  5. Cook for 2–3 minutes until bubbles form and edges set, then flip and cook for another 1–2 minutes until golden. Serve with your favourite toppings.

 
Laura Saunders