These are our favorite go-to pancakes for a simple weekday breakfast. And if you use the recipe below, you should have enough leftovers for an even easier breakfast later in the week too!
I use Bob’s Red Mill gluten-free flour which has a 1:1 ratio to wheat flour and also contains xanthan gum so no need to add extra. I’m always trying to sneak in extra nutrients to otherwise nutrient-lacking recipes, and this is a perfect example. Here I’ve added in Vega vanilla protein powder, as well as flaxseed meal for another boost of fiber and protein. And the best part? The kids have no clue! In fact, the other day, one of my girls said, “This is the best pancake I’ve ever had!”
Don’t just take her word for it. Try them out for yourself!
1 ½ cup gluten-free flour
3 ½ tsp baking powder
¼ tsp salt
1 TBSP sugar
1 1/3 cup almond milk
3 TBSP melted coconut oil
½ scoop Vega vanilla protein powder
1 TBSP flaxseed meal
1 tsp vanilla extract
- In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a griddle or nonstick pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.