breakfast gluten-free pancakes/waffles/french toast

Gluten-free Blueberry Protein Pancakes

May 29, 2013
I have only recently started adding eggs back into my diet. For a long time I avoided them because I noticed I was having a very bad reaction (I’ll avoid giving you TMI) and twice broke out into a rash. To prevent this from happening again I went cold turkey on eggs. No omelettes, hard-boiled eggs or even eggs in baked goods. I’ll be honest, it sucked. Without being able to eat gluten or eggs, going out for brunch is basically impossible. And brunch is in my top favourite three things in LIFE.
Fortunately I was able to substitute a flax or chia egg in place for most baking recipes but I hate to say it, but a tofu “omelette” isn’t exactly the same. I can understand that there are a lot of vegan (or egg-free) readers out there who appreciate an animal-product free recipe so a lot of the time I continue to create and make food that avoid eggs.
After doing some reading I learned that some people can develop a short-term intolerance to eggs. In general when I order or make eggs I try to go with an egg-white omelette to avoid too much cholesterol, but somewhat ironically it turns out that it’s the egg-whites not the yolk which makes people react badly. So I decided to start slow by eating one egg (yolk included) that was fully cooked (no yolk-porn…) and lo-and-behold it seemed to digest well! Since then I have now fully incorporated eggs back into my diet.
Eggs are a fantastic source of protein. There is 6 grams of protein in one large egg. Considering 1 large egg is also low in fat, carbs and has only 75 calories, you are getting some serious bang for your buck. I woke up sunday morning with a massive craving for pancakes. This may have had something to do with the ridiculously-delicious looking baked french toast my Mom was making for the rest of my family (which I could not eat unfortunately). I usually let my cravings and the contents of my fridge dictate my blog content and that is precisely how I ended up making these GF Blueberry Protein Pancakes. With 310 calories, 26 grams of carbs, 8 grams of fat and 33 GRAMS OF PROTEIN, these pancakes will most definitely keep you full for hours! I was literally the energizer bunny and legitimately was not hungry until 6 hours later. Oh and they are absolutely delicious too 🙂

Gluten-Free Blueberry Protein Pancakes

by The Healthy Maven

Prep Time: 10 mins

Cook Time: 10-15 mins

Keywords: breakfast gluten-free vegetarian blueberry

Ingredients (Serves: 1 (makes 6 medium panc)

  • 1/4 cup coconut flour
  • 1 scoop vanilla protein powder (I used Designer Whey)
  • 1 tsp chia seeds
  • 1 large egg
  • 1/3 cup unsweetened vanilla almond milk
  • 1/2 tsp vanilla extract
  • 1/2 cup greek yogurt (any flavour)
  • 1/2 cup blueberries

Instructions

1. Mix together coconut flour and protein powder.

2. Add in almond milk, egg, vanilla and chia seeds.

3. Set mixture aside for 10 mins.

4. Place a non-stick skillet (or skillet greased with coconut oil) over medium heat.

5. Cook each pancake for 2-3 minutes per side. Do not overcrowd skillet.

6. Top with greek yogurt and blueberries.

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Do you regularly consume eggs? How do you react? What other sources of protein do you usually have for breakfast?

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  • Reply
    Sunflower
    May 29, 2013 at 11:27 pm

    Well these look amazing! Out of curiousity, have you tried this with chia/flax eggs? Also, do you think brown rice protein powder would have the same effect? Thanks!

    • Reply
      Davida @TheHealthyMaven
      May 31, 2013 at 6:55 pm

      Thanks!!! I can’t say I’ve tried them with a chia or flax egg but if you try it out let me know how they work out. I can imagine they would work with brown rice protein powder since its pretty much the same consistency. Keep me posted and thanks for stopping by 🙂

  • Reply
    Cindy Gordon
    June 6, 2013 at 1:13 am

    These looks beautiful! I’d love a bite! Thanks for linking up at Gluten Free Fridays!

    • Reply
      Davida @TheHealthyMaven
      June 6, 2013 at 1:54 am

      Thanks Cindy! If you’re ever in Toronto i’ll save you a whole stack 🙂 As per usual I’ll be linking up this Friday! Thanks for hosting us!

  • Reply
    Ashleigh
    January 21, 2014 at 3:37 pm

    I had these this morning, they just crumbled when I went to flip them ? Still taste amazing though I have a pancake crumble with sliced banana, blueberries and a little pure maple syrup.

    • Reply
      Davida @ The Healthy Maven
      January 22, 2014 at 11:41 am

      I’m sorry to hear they crumbled!! Pancakes can be so finicky sometimes. I’m glad you enjoyed them anyway!

  • Reply
    Casey @ Casey the College Celiac
    June 27, 2014 at 11:27 pm

    Do you have any substitutions for greek yogurt? Would half a mashed banana work?

  • Reply
    David
    July 11, 2015 at 10:01 am

    I tried these this morning and they were a disaster. Maybe I did something wrong. I used Protens+ Fermented Vegan protein, one serving for the protein powder, so that may make a difference. But I needed 1 cup of coconut milk (had no almond milk around) instead of 1/3 cup just to make the batter liquid enough to stir. The first one crumbled in the pan when I flipped it but the second two flipped okay but came out very dry. I tried to salvage them by baking them in the oven for 20 minutes but they didn’t brown very well and had a heavy taste. Overall not a good experience, I’m sorry to say. I may try one of your other recipes but won’t try this one again.

  • Reply
    Gloria
    February 11, 2017 at 12:15 pm

    Tried your recipe today and subbed 3/4 cup LF milk for both the almond milk and Greek yogurt. Instead of pancakes I used my waffle iron hoping to avoid possible crumbling issues mentioned in earlier reviews. It worked quite well. Added a little butter on top and enjoyed my breakfast. Thank you for providing the recipe.

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