Gluten free protein pancakes 
with cinnamon

These gluten free protein pancakes are an ideal breakfast, whether you have celiac, are gluten intolerant, or if you stick to the paleo diet. 

As well as being gluten free, they are also relatively low carb so you can even enjoy them if you also have diabetes

Pancakes are simple to make from scratch, so what's stopping you? In fact, the only reason I can think of for not enjoying these is if you are allergic to nuts, as they include chestnut flour. So lets take a look at the ingredients.

Protein pancake recipe ingredients

This recipe will make 2-3 gluten free protein powder pancakes depending on the size of your pan. I find one pancake cooked in an 8 to 9 inch pan is quite filling enough.

As the quantities are small, I recommend weighing the ingredients, as guessing may not result in success!

The links to ingredients in the list below are affiliate links. It will not cost you more to use them, but I will earn a small commission which will help me keep adding to this site.

  • 25g (1 oz) Whey protein powder (check for a gf one) *
  • 25g (1oz) Chestnut flour
  • 1 teaspoon flax meal (optional but adds a little fibre)
  • 100ml Almond or coconut milk
  • 1 egg (mine was free range and delicious)
  • Pinch cinnamon (said to lower your blood sugar)
  • Butter or coconut oil for cooking
  • Sugar, sweetener or sugar free syrup for serving

* Whey protein powder  is often found in health food shops and tends to be marketed to body builders, but don't panic! In this small quantity it won't result in bulging muscles, but will instead cut down the carbohydrates in your pancakes. This is useful as many of the commercial gluten free products make use of the cheaper, less nutritious flours and starches.

Making your pancakes from scratch

Sieve the chestnut flour and whey powders to remove any lumps. If you have a blender or food processor you could omit this step and whizz them together instead. Add the flax meal and cinnamon and give another quick whizz round to mix it in.

Measure out your milk or milk substitute in a jug. Many celiacs can have an intolerance to the lactose in cows milk, and if you are eating Paoleo you will be avoiding dairy, of course. If you can include milk in your diet then by all means use that if you prefer.

Break the egg into the milk and whisk together with a fork to combine.

Add the egg mixture into the bowl, or blender, that already holds the dry ingredients and mix together.

Cooking your protein pancakes

Melt the butter or Coconut oil in a pan until hot.

Using a ladle add enough batter to the pan for your first pancake.

DO NOT be in a hurry here! Give the pancake time to set on the bottom before trying to turn or flip it onto the other side. You will know once its ready by shaking the pan gently, and the pancake will move easily rather than sticking to the pan.

Turn it over and cook the other side until it is golden brown.

Tip out onto your plate.


You can stick to the traditional sugar and lemon juice if you wish. Or if you need to watch the calories or carbs, you may prefer to use a granulated sweetener or cinnamon sugar free syrup to top your protein pancakes.

You may also like to add a few blueberries, raspberries or strawberries. Enjoy!


The following values are for the whole protein pancake mix...

  • 25g Chestnut flour, 18g carb, 1.5g protein
  • 25g Whey protein powder, 0.5g carb, 5g protein
  • 100ml Almond Breeze, 0.05g carb, 0.5g protein
  • 1 egg, 0.5g carb, 7.1g protein

So that is a total of 19.5g carb and 14g of protein per batch. Therefore, only 6.5 g of carbohydrate each, if you make 3 pancakes.


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