Paleo Protein Pancakes
Home » Paleo » Paleo Protein Pancakes

Paleo Protein Pancakes - Gluten-free, dairy-free, grain-free, soy-free, with nut-free option. EASY breakfast or snack. Freezer-friendly for meal prep and kid-approved!

These Paleo Protein Pancakes are such an EASY breakfast win! We all need fast, simple breakfast options, and this one checks all the boxes. A recipe the entire family will love and want on repeat.

Why We Love These Paleo Protein Pancakes

First, how awesome is it that these are Paleo, gluten-free, dairy-free, grain-free, and soy-free, with nut-free options? I love that this easy recipe can work for so many different types of allergies and dietary needs.

Second, they are so dang quick and EASY! These Paleo Protein Pancakes are no more complicated than any other pancake. Just add the ingredients to a bowl, whisk, and voila! 

Plus, these pancakes freeze well. This means you can make a big batch and freeze them for meal prep. Just pop them into the toaster on a busy morning or for an afterschool snack. 

Finally, I love that they have protein in them. It’s easy to have a carb-heavy breakfast. Carbs are awesome for quick energy, but then your blood sugar drops and you can be more tired and hungry than before. Adding protein and healthy fats, like in these Paleo Protein Pancakes, helps prevent that and keep you fed and fueled longer! 

 aleo Protein Pancakes - Gluten-free, dairy-free, grain-free, soy-free, with nut-free option. EASY breakfast or snack. Freezer-friendly for meal prep and kid-approved!   

Ingredients

  • Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See notes for nut-free option! (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
  • Tapioca flour – Tapioca is gives Paleo baked goods a nice soft, slightly stretchy texture. I recommend it over arrowroot. Learn more about the differences between Paleo Flours here!  I get mine from the bulk bins at Winco. You can also find it easily on Amazon here(NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
  • Coconut flour – I find mine in the bulk bins at Winco, as well as Walmart or Amazon(NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
  • FOR NUT-FREE ONLY: Cassava Flour – Cassava flour is a good single-flour Paleo option that is also nut-free! You will not use the tapioca, coconut, and almond flour if using cassava flour. I usually buy it in bulk on Amazon for the best price here, but Ottos is a great brand and a good price if you want to buy a smaller bag. 
  • Baking powder
  • Salt – Regular white table salt.
  • Coconut sugar – These Paleo Protein Pancakes are not sweet. The sugar just helps give the pancakes more flavor. I recommend including it. You can sub out any other granulated sugar of choice. 
  • Oil – I use Extra Light Tasting Olive Oil like this one at Walmart or Sam’s Club for a light-flavored Paleo baking option. It’s also excellent for making your own mayo or other sauces like my Chick-fil-A Sauce. You can sub avocado oil, if desired. 
  • Eggs – I have not found an egg-free modification for this recipe. If you find one, please share in the comments for others who need it!
  • Protein powder or collagen – Use what is most accessible to you. I often get Vital Proteins unflavored collagen when it is on sale at Costco. I love and use regularly BUBS Collagen, which is Whole30 Approved. It’s my favorite collagen powder that is truly flavorless. Blends in like a dream to soups, hot cocoa, coffee, and smoothies. Use code WHOLEFOODFOR7 to save 20% on bubsnaturals.com (*please note that this code will not work for subscription orders or already discounted bundles).
  • Coconut milk – Canned, ful-fat coconut milk will give these pancakes the fluffiest and richest result. But, you can also sub another dairy-free milk of choice as needed. 

How to Make Paleo Protein Pancakes

  • First, preheat the skillet or pan over medium heat.
  • Then, whisk together all the ingredients until smooth and well combined. Let the batter stand for 5 minutes (the batter will thicken slightly after about 5 minutes).  After 5 minutes: batter check! Pancake batter should be thicker than soup but pourable (similar to cake batter) – if it’s at all soupy, add 1 tablespoon extra coconut flour. Too thick? Add a tablespoon of almond milk. Repeat if needed. Fluffy pancakes is all about the right consistency!
  • Spray pan with non-stick cooking spray and pour the batter in small amounts on the pan I usually use about 1/4 cup to make 4-inch pancakes. Spread batter around a little bit with the back of the measuring cup after you pour, to prevent a too-thick middle that won’t cook. 
  • Cook till golden on both sides.
  • To store in the freezer, freeze in a single layer, then put in a ziplock or container all together once frozen. We toast or air fry them straight from the freezer to reheat!

aleo Protein Pancakes - Gluten-free, dairy-free, grain-free, soy-free, with nut-free option. EASY breakfast or snack. Freezer-friendly for meal prep and kid-approved!

Pancake Toppings We Love

You can eat these pancakes just as the are, as you are headed out the door. Also, here are some Paleo toppings we love!

aleo Protein Pancakes - Gluten-free, dairy-free, grain-free, soy-free, with nut-free option. EASY breakfast or snack. Freezer-friendly for meal prep and kid-approved!

Paleo Protein Pancakes

Autumn @wholefoodfor7
An EASY way to get protein, carbs, and healthy fats all in for a quick + simple breakfast or snack! Freezer-friendly and kid-approved. 12 grams of protein per pancake!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 4-inch pancakes
Calories 177 kcal

Ingredients
 

  • 1 cup almond flour see notes for nut-free
  • 1/2 cup tapioca flour
  • 2 tablespoons coconut flour
  • 1/2 cup protein powder or collagen
  • 1/2 cup + 2 tablespoons coconut milk can sub other dairy-free milk
  • 2 large eggs
  • 3 tablespoons coconut sugar or other granulated sugar
  • 2 tablespoons extra light-tasting olive oil or avocado il
  • 2 teaspoons baking powder
  • pinch salt

Notes

NUT-FREE VARIATION - Instead of the almond + tapioca + coconut flour combination, use ONLY 1 cup of cassava flour. Be sure to fluff the cassava flour with a fork first and spoon it into a cup to not over-measure. Nutrition information above reflects the combination flour, NOT the nut-free variation. 
See the "Ingredients" section of the blog post above for more details on substitutions and favorite products to use for this recipe. 

Nutrition

Calories: 177kcalCarbohydrates: 10gProtein: 12gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 122mgPotassium: 40mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 0.1mgCalcium: 66mgIron: 1mg
Keyword breakfast, budget-friendly, dairy-free, easy, gluten-free, kid-friendly, nut-free, paleo, snack
Tried this recipe?Let us know how it was!

 

4 Comments

  1. These look amazing! I try to eat mostly paleo but my only exception is dairy. Would this still work with cow’s milk? Thank you!

    Reply
    • Hello! YES – Any dairy-free or even dairy milk will work equally well in this recipe. Enjoy!

      Reply
  2. Do you have a protein powder free variation? I dont use that. Thank

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




SORT BY

OUR ‘GRAM