Field note · Recipe
Protein Pancakes
Delicious and nutritious pancakes, now with extra protein!
Ingredients
- 1 cup almond flour blanched, finely ground (8 ounces)
- 1 cup bob’s gluten free flour / rice flour
- 2 scoops collagen protein
- 1 tsp baking soda
- ¼ tsp salt
- 3 lg eggs
- 2 tsp vanilla extract
- ½ cup almond/coconut milk + 1 tbsp mct
Directions:
- Mix dry ingredients fully, sift flour in if clumped (prevents pockets of unmixed ingredients which taste gross)
- Mix in the rest, add more milk if needed to ensure batter pours smoothly
- Cook on griddle at 350
- Enjoy! or let cool and freeze for later.
Freezing
Works great to cook in bulk and freeze most for later. I prefer my pancakes 100 at a time.
Notes
- 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 giant bowl could hold a 9x 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 https://www.maryswholelife.com/perfect-protein-pancakes/?utm_source=perplexity
- Had to sub mct and almond milk for yogurt