These Raspberry Protein pancakes are the perfect way to start a summer day! They're low carb, gluten free, easy to make, and super tasty!
I have a hard time getting enough protein into my day, so turning a stack of pancakes into a high-protein breakfast is a win for me!
These healthy protein pancakes may be gluten-free AND low carb, but they’re easily mistaken for regular pancakes.
It’s just a good pancake in general - great flavour, an easy recipe to throw together: Fluffy pancakes, with fun pops of fresh raspberry flavor.
Just, you know, as a healthy breakfast, with a hit of extra protein!
Want to customize these easy protein pancakes?
Toss in a bit of citrus zest - Lemon, lime, or orange, they all work great - or a handful of sliced almonds or Mini Chocolate Chips.
If you use sugar free chocolate chips, you can make low carb chocolate raspberry pancakes - and still call those fluffy protein pancakes “diet food”!
Anyway, enough talk, lets get to that delicious protein pancake recipe!
Ingredients
If you do any gluten free baking at all, these should be simple ingredients for you - you might even have them all on hand!
A few ingredient notes for you:
Fresh Raspberries
I generally make these delicious protein pancakes with fresh fruit, as that’s generally what I have on hand. You CAN use frozen, you just have to keep a few things in mind:
1. Because raspberries break down as they thaw, measure while still frozen.
Measuring after they’ve thawed can result in you using twice the berries called for, and will affect the flavour and texture of your protein powder pancakes.
2. You can use them frozen or thawed. Frozen will result in solid bits of berries with a bit of “berry bleed”, using thawed will act more like a puree.
... you’re likely to get pink pancakes!
Vanilla Protein Powder
A few months ago, I switched from using a plain whey protein powder isolate, to using Vanilla Flavored Whey Protein Powder - and it’s made a huge difference.
Better texture, better flavor, and no need to use extra vanilla extract or added sugar in the recipe!
My favorite protein powder to use is Revolution Nutrition's High Whey in Vanilla Cake flavour.
You can use any brand or type of protein powder you like, though - with a couple caveats (more on that in a second!).
If you can’t handle whey - a milk product - you can use a plant-based protein powder, like a pea protein vegan protein powder. I know we’ve tried a few different ones that taste great.
.. And that’s key, you want to use a protein powder that you actually like the flavour of!
The Caveats
Two things to keep in mind when making this recipe with something other than High Whey:
1. Different protein powders can behave differently, especially with regard to fluid absorption.
I recommend starting out with less milk, and adding a bit more until your batter is the consistency you like.
2. Because of the WIDE range of nutritional info from brand to brand, the recipe card includes the nutritional info for everything BUT the protein powder.
Simply add the information for 1 serving of your choice of protein powder, to the values given. That will give you the nutritional values for 1 serving of pancakes - half the recipe.
Almond Milk
Generally speaking, I use Unsweetened Almond Milk in this recipe, and most of my baking.
Not only does it not bug my sinuses the way dairy milk does, I just find that the plant based milks taste better.
Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk are my other favourite varieties to use in recipes like this one.
That said, feel free to use cow’s milk if you prefer. 2%, whole, and buttermilk are all great options!
Almond Flour
You want to use Super Fine Almond Flour, rather than anything sold as “almond meal”.
Almond meal has a more coarse texture than almond flour, and will result in gritty pancakes. Not a nice texture!
Oil
Aside from the bit of oil or cooking spray you need for your pan, you can add some oil to the batter - if you like.
It’s great without it - definitely doesn’t need oil - but sometimes you may be looking to add some additional healthy fats to your meal.
When that’s the case, MCT Oil, Liquid Coconut Oil, Avocado Oil are all great options.
Everything Else
Rounding out this recipe, you will need Coconut Flour, whole eggs, and some Baking Powder.
... I just don’t have anything to add, there. Pretty straightforward!
How to Make Raspberry Protein Pancakes
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:
In a medium mixing bowl, combine the almond flour, protein powder, coconut flour, and baking powder.
Add the wet ingredients - the almond milk, eggs, and oil (if using) - to the bowl of mixed dry ingredients. Stir until well combined and smooth.
Add the chopped raspberries, stir until evenly distributed throughout the protein pancake batter. Set aside.
Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.
Note: Overcooking can lead to dry pancakes!
Serve the raspberry protein pancakes with your favorite toppings - butter, Pure Maple Syrup, Sugar Free Pancake Syrup, , more berries, etc - or just plain.
Leftover pancakes can be stored in an airtight container in the fridge for a couple days.
More Pancake Recipes!
Looking for more fun pancakes recipes? I’ve got you covered! (And hey, many are gluten free and/or low carb, also!)
Apple Cinnamon Protein Pancakes
Bloody Eyeball Pancakes
Camping Pancake Mix
Caramel Apple Pancakes
Banana Protein Pancakes
Blackberry Protein Pancakes
Blueberry Protein Pancakes
Gluten Free Caramel Apple Pancakes
Gluten-Free Banana Buckwheat Pancakes
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Lemon Mascarpone Ebelskivers
Pumpkin Pancakes
Pumpkin Protein Pancakes
Raspberry Protein Pancakes
Strawberry Protein Pancakes
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Raspberry Protein Pancakes Recipe - Gluten Free!
Equipment
- Large nonstick pan Or griddle
Ingredients
- ⅓ cup Super Fine Almond Flour
- 2 Scoops Vanilla Flavoured Whey Protein Powder We use Revolution Nutrition High Whey - Vanilla Cake. SEE NOTES ABOUT NUTRITION INFO.
- 1 tablespoon Coconut Flour
- 1 teaspoon Baking Powder
- ⅓ cup Unsweetened Almond Milk
- 2 Eggs
- 1 tablespoon MCT Oil optional
- ½ cup Raspberries chopped or halved
- Nonstick Spray
Instructions
- In a medium mixing bowl, combine the almond flour, protein powder, coconut flour, and baking powder.
- Add the wet ingredients - the almond milk, eggs, and oil (if using) - to the bowl of mixed dry ingredients. Stir until well combined and smooth.
- Add the chopped raspberries, stir until evenly distributed throughout the protein pancake batter. Set aside.
- Heat a large nonstick skillet over medium heat, spray with nonstick spray.
- Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
- Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
- Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through. Note: Overcooking can lead to dry pancakes!
- If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.
- Serve the raspberry protein pancakes with your favorite toppings - butter, sugar free syrup, more berries, etc - or just plain.
- Leftover pancakes can be stored in an airtight container in the fridge for a couple days.
Notes
Nutrition
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