Homemade Protein Pancake Mix (Gluten-Free)

Homemade Protein Pancake Mix (Gluten-Free)

Skip the store-bought cost and learn how to make homemade pancake mix from scratch. This high protein pancake mix requires only 4 ingredients and results in the fluffiest, gluten-free pancakes.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings

Calories 263kcal

Author Shelby Stover

Equipment

Large mason jars

Ingredients

2 cup Gluten-free 1:1 baking flour
½ cup Collagen powder
2 tablespoons Arrowroot powder
2 teaspoons Baking powder

Instructions

In a large bowl, combine all the ingredients together.
Mix until smooth so that the arrowroot powder is evenly distributed.
Portion into large mason jars and store in a cool cupboard for up to 6 months.

Notes

Protein: These pancakes get their protein boost from collagen powder. Vegan protein powders don’t work well in this recipe because they soak up too much liquid. Beef protein powder may be a good alternative (here’s why I switched to beef protein).

Storage: Store the dry pancake mix in a sealed jar in a cool, dry place for up to 6 months. Cooked pancakes can be stored in the fridge or freezer—just separate them with parchment paper in an airtight container. Reheat in the toaster when ready.

Sweetness: This mix is naturally unsweetened. I usually add a splash of vanilla or maple syrup to the batter, but if you want sweeter pancakes, mix in 1–2 tablespoons of sugar.

How to make pancakes: From the mix combine the following ingredients cook as you would any other pancakes.

¾ cups of mix
1 egg
2 tablespoons avocado oil
¼ cup applesauce

See the notes in the blog post for exact instructions and a tip in making them softer.

Nutritional information is based on the mix alone and not the additions to actually make pancakes.

Nutrition