This gluten-free protein pancake recipe (made with oats) contains affiliate links. See my disclosure page for details.
Breakfast is my favorite meal of the day and let me tell you, I am HUNGRY in the morning.
I typically walk my dog in the morning (for 30 minutes when it’s dark and cold and for one hour when it’s light and nice). When I return from my morning walk, I’m hungry and ready for my first feeding.
Truth be told, I don’t like any old breakfast. I hate cold cereal. Instead, I like a big, filling, warm breakfast that lasts me until at least 1 or 2 pm in the afternoon.
Having a big, warm breakfast enables me to plow through the day without my tummy rumbling and distracting me from everything I need to get done.
I also love a nutrient-rich breakfast… and this gluten-free protein pancake recipe has all the right ingredients to start my day off with a bang, including:
Protein: This recipe includes three large eggs that bring on the protein content. One large egg, for example, contains six grams of protein.
And it’s not just any protein; rather it’s bioavailable protein that is readily available for absorption. A study published in the The Journal of Nutrition found the bioavailability of the egg’s protein content is 91 percent – wow!
Related Reading: Gluten-Free Huevos Rancheros with Heritage Breed Eggs
Fiber Rich: I also love that this protein pancake recipe is fiber-rich thanks to the gluten-free quick cook oats and the ground flaxseed meal. The soluble fiber helps soak up toxins in your body and adds bulk to your [hopefully] morning bathroom run. Fiber is essential to keeping you regular and maintaining good heart health.
Related Reading: Why Fiber Matters When You’re Gluten-Free
Low Sugar: You’ll see this recipe includes just a bit of honey to add a touch of sweetness. The gluten-free protein pancake is probably a little more savory than sweet, but the touch of honey adds the perfect amount of sweetness to the final flavor profile.
Healthy Fats: The flaxseed, in addition to adding fiber, also adds healthy, omega-3 fats to the mix. Healthy fats are like fuel for your body, giving you energy and keeping you feeling full longer.
Related Reading: Gluten-Free Apple Pie Oatmeal
How to Make a Gluten-Free Protein Pancake
My recipe is quite simple and only takes a few minutes to make in the AM. The results are well worth the effort… and who doesn’t love a warm breakfast that fills you up?!?
To make this recipe, beat (with a fork) three eggs in a large bowl. Then add all the other ingredients:
- Gluten-Free Oats: I use Bob’s Red Mill certified gluten-free quick cooking oats. Remember, oats are naturally gluten-free, but the way they are manufactured is not safe for someone on a gluten-free diet. Make sure your oats are labeled “gluten-free.” Read more about gluten-free oats in this article.
- Raw Honey: I love using unprocessed, local raw honey. Get it at your local grocery store.
- Flaxseed Meal: I add a few tablespoons of gluten-free flaxseed meal to add more fiber and healthy fats to the mix.
- Vanilla: Just a splash of vanilla extract will add a little more sweetness to the protein pancake recipe without the excess added sugar.
- Cinnamon: Cinnamon is a wonderful antioxidant that adds so much flavor and a little no-sugar sweetness to this delicious protein pancake recipe.
Mix all these ingredients together and let it sit for a minute while you heat your pan.
In a small non-stick skillet pan, spray a little gluten-free cooking spray to coat the pan (or use real butter if you don’t mind the extra calories). Add half of the mixture to a hot pan. You’ll make two giant pancakes, one at a time.
Once it’s cooked and set in place, you can easily flip it with a large, flat spatula. Cook for another 2-3 minutes on the other side.
Spray pan again (or melt another pat of butter) and repeat the process with the rest of the batter to make a second pancake. I always make breakfast for two – one for me and one for my husband. If my kids want it too, I’ll make four protein pancakes.
I also like to cook my gluten-free protein pancake for a few a minutes until it slightly browns. I love the browned crust and edges. So good!
Beware!!! This is a really filling pancake.
You may only be able to eat half of it and that’s okay. You can always save the rest for tomorrow’s breakfast.
I personally like to EAT in the AM (who am I kidding, I like to EAT all day long!), so I polish the entire pancake in just a few minutes while I sip on coffee and catch up on the day’s news.
I feel fueled and ready for the day after noshing on this gluten-free protein pancake. Yum!
New to Gluten-Free?
If you’re new to the gluten-free diet, please enjoy these articles:
- 60 Symptoms of Non-Celiac Gluten Sensitivity or Celiac Disease
- What is Celiac Disease?
- Beginner’s Guide to Giving Up Gluten-Free
- How Do I know If I’m Gluten Intolerant?
- What Causes Celiac Disease?
Gluten-Free Protein Pancake
- In a small bowl, whisk eggs and water together with a fork. Add oats, flaxseed meal, honey, vanilla and cinnamon.
- Coat a skillet with cooking spray (or use real butter if you don't mind the extra calories) over medium heat.
- Once pan is hot, pour half of the mixture into the skillet pan and cook for about 2 minutes on each side until cooked through. Repeat until both large pancakes are cooked.
- Optional: Top with maple syrup, chopped fruit or simply enjoy as is.