This site needs a current browser. Please upgrade to see it properly.

Kris Explores

You're on the list. Check your inbox for a confirmation, then new findings as they come.

That email didn't go through. Check the address and try again.

Protein Pancakes

Protein Pancakes, photo 1

My batch-and-freeze pancake recipe with collagen protein, plus notes on what I’m still testing.

Ingredients

  • 1 cup almond flour blanched, finely ground
  • 1 cup bob’s gluten free flour / rice flour
  • ½ cup collagen protein
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 lg eggs
  • 2 tsp vanilla extract
  • 1 cup almond/coconut milk
  • 1 tbsp MCT oil

Directions

  1. Mix dry ingredients fully, sift flour in if clumped (prevents pockets of unmixed ingredients which taste gross)
  2. Mix in the rest, add more milk if needed to ensure batter pours smoothly
  3. Cook on griddle at 350 F
  4. Enjoy! or let cool and freeze for later.

Freezing

I like cooking pancakes in bulk, 100 at a time, and freezing most for later.

Protein Pancakes, photo 2

Notes
  • 10/25/26: pre mixing in kitchen before breathwork event went well. 1 gallon metal bottle held 4 batches worth. The batter did thicken and didn’t pour after sitting for an hour and a half. 4 tbsp of tapioca starch also was tested and increased thickening. Next test: 2 tsp tapioca starch per batch and let batter rest before cooking to get pancakes that don’t fall apart easily.
  • 7/18/26: replace baking soda with 2 tsp double-acting baking powder, rest batter 10 minutes, and cook at 350°F.
  • 5/4: needs more liquid, just shy of a cup. Binder needed, tapioca starch and xanthan gum are the current ideas.
    • I think my 19 inch mixing bowl could hold a 4 or 5x batch
  • 10/17:
    • testing 2 scoops of orgain collagen protein, 1/2 tsp salt
    • Falls apart easily, some tapioca starch could help, try Bob’s instead of the rice flour next time
  • 7/6:
    • 3/4 cup almond milk helped. Still tastes dry.
    • Beating eggs helps somewhat w fluffiness, just dump everything else in and beat again.
    • How about applesauce for more moistness?
  • 5/29/24: up almond milk from .5 to 3/4 or more cup to get a pourable batter
    • Still too dry, especially after freezing.
  • Tested alt recipe Mary’s Whole Life protein pancakes
    • Had to sub mct and almond milk for yogurt. Wasn’t better flavor wise and didn’t fluff up as much. Did learn I can add more protein powder.