Breakfast
Gluten-Free High-Protein Pancakes
Dairy-Free
Gluten-Free
High Fibre
High Protein
Nutrient-Dense
⏱ 15 min total
🍴 Serves 2
Fluffy, protein-packed pancakes made with gluten-free oat flour, perfect for a satisfying morning.
Oat flour provides beta-glucan fibre that supports gut bacteria diversity, while eggs deliver complete protein for tissue repair.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- ¾ cup gluten-free oat flour
- ¼ cup vegan protein powder
- 2 eggs
- ½ cup unsweetened almond milk
- 1 small ripe banana
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp olive oil or coconut oil
- Optional toppings: fresh berries, almond butter, dairy-free yogurt
Method
- 1 Whisk or blend the oat flour, protein powder, eggs, almond milk, banana, baking powder, cinnamon and vanilla together until you have a smooth, lump-free batter — a blender gives the most even result if you have one.
- 2 Heat the oil in a non-stick pan over medium heat until it shimmers, then wipe out any excess with a paper towel so the pancakes fry rather than shallow-fry.
- 3 Pour in scant ¼ cup portions, spacing them apart, and cook for 2–3 minutes until bubbles form across the surface and the edges look set and matte.
- 4 Flip and cook for a further 1–2 minutes until golden and cooked through — press the centre gently; it should spring back rather than feel wet.
- 5 Keep finished pancakes warm on a low oven setting while you cook the rest, then serve with fresh berries, nut butter or dairy-free yogurt.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.