When I was a kid, my family ate pancakes fairly regularly, especially in the winter before or after downhill or cross-country skiing. Physical exertion in the cold does indeed pair perfectly with warm, fluffy pancakes. But because the classic high carbohydrate recipes spike blood sugar and leave me famished a few hours later, I wanted to create a version of this wintertime staple that was gluten-free, high-protein, and added-sugar-free.
This pancake recipe calls for almond butter and a plain protein powder. I buy a locally-made almond butter that uses coconut oil instead of palm oil (which many large national brands use), it’s delicious and I love supporting a food start-up (the owner is also a friend). The protein powder I use is a grassfed hydrolyzed collagen protein which is easily absorbed and is great for gut, hair, skin, and nail health. Because the collagen protein isn’t flavored I use it in many other applications (smoothies, soups, etc.). As for flour, I’ve had good results with Bob’s Red Mill 1-to-1 Gluten Free Flour, but I’m sure other gluten-free flour blends would also work well.
Of note, this recipe makes 6 large pancakes, but unless you’re serving the cakes with other items (fruit, eggs, bacon, etc.) it will likely serve 2 adults — Ella and I can nearly take down the whole batch ourselves. My favorite way to top pancakes is with full-fat plain Greek yogurt for extra protein and calcium, and warm (previously frozen) berries. When you thaw the berries they release some of their liquid, making a great added-sugar-free syrup. If the berry syrup isn’t quite sweet enough, you could add a tablespoon or two of maple syrup to the berries. I’ve found using the berry syrup (and adding maple syrup only if needed) is a good way to wean ourselves off of the expectation that pancakes need to be super sweet. The photo included with this posting shows this yogurt and berry topping. It’s like a healthy pancake sundae. Give it a try, it’s absolutely fantastic.
- 4 large Eggs, raw
- 2 Tbl Almond Butter, plain, with salt added
- ¼ cup Reduced Fat Buttermilk
- 1 tsp Vanilla extract
- ½ cup Gluten Free Flour
- ¼ cup plain protein powder (see recipe write-up for recommendations)
- 1 tsp Baking Powder, double-acting
- ½ tsp Baking Soda
- ½ tsp Cinnamon (*Optional)
- ¼ tsp Salt
- 1 tsp Butter (or more as needed)
- Mix all dry ingredients together in a large bowl.
- In another bowl, add eggs, buttermilk, almond butter, and vanilla — whisk until slightly frothy.
- Slowly pour egg mixture into the dry ingredients, mixing until smooth.
- Heat griddle to medium & melt butter on griddle surface to prevent sticking.
- Pour about ⅓ cup batter onto griddle and cook until bubbles form on the top-side of the pancake. Flip and cook until underside is lightly browned and center is cooked through.
*Not all calories are equal.