Flourless Protein Powder Pancakes (sugar-free)

These flourless protein powder pancakes are the perfect addition to your Saturday morning brunch!

When I was a kid, I asked for a waffle maker for Christmas. I was thrilled when I unwrapped my gift Christmas morning. It was a Belgium waffle maker! AKA the fancy kind that you find at a hotel breakfast buffet. I absolutely loved that waffle maker and completely forgot that pancake even existed. Sadly, my waffle maker went to appliance heaven after years of use by myself and my not-so-careful brother.

Once I got to college I knew that moving around with a bunch of bulky appliances was ridiculous, so I stuck to making pancakes. I became a pancake fiend. I made pumpkin pancakes, potato pancakes, banana pancakes…you name it! I even did my final food science project on low FODMAP pancakes. Yes, one of the perks of being a nutritional sciences major was taking classes where we got to cook, eat, and write about food!

Now that I’ve been on the quest to make sugar-free and grain-free versions of some of my favorite foods, it was time to tackle pancakes. I tried a few almond flour variations, but I just couldn’t get the texture right. I had made protein powder pancakes in the past and decided to switch over to a protein powder base. I prefer thinner pancakes, so these are definitely not a replacement for thick pancakes.

After a lot of experimentation, I’ve come up with these flourless protein powder pancakes that I hope you will enjoy!

Print Recipe

Flourless Protein Powder Pancakes (low carb, gluten free)

Course

Breakfast

Servings

Pancakes

Ingredients

Dry Ingredients

• 1 sccoop vanilla protein powder, sugar-free (see notes below)
• 1 teaspoon baking powder
• 1/4 teaspoon salt (omit if using salted butter)

Wet Ingredients

• 2 tablespoons butter, unsalted
• 1/4 cup vanilla almond milk, unsweetened
• 1 egg, beaten

Other Ingredients

• 1 tablespoon oil or other cooking fat
• berries for topping

Course Breakfast Servings Pancakes Ingredients Dry Ingredients 1 sccoop vanilla protein powder, sugar-free (see notes below) 1 teaspoon baking powder 1/4 teaspoon salt (omit if using salted butter) Wet Ingredients 2 tablespoons butter, unsalted 1/4 cup vanilla almond milk, unsweetened 1 egg, beaten Other Ingredients 1 tablespoon oil or other cooking fat berries for topping

Instructions

1. In a medium bowl, mix dry ingredients with a rubber spatula.
2. Beat egg and add to dry ingredients along with the almond milk.
3. Melt butter on the stove or in the microwave for one minute. Add to dry ingredients.
4. Mix to wet batter completely.
5. Transfer batter to a measuring cup or small pitcher with a spout. This will make it much easier to pour the batter. You can also use a ladle with a spout to pour the batter.
6. Heat a nonstick pan or griddle pan over medium heat.
7. Pour 1/4 of the batter onto the pan to form a pancake.
8. Flip once bubbles being to form.
9. Remove from pan once golden brown on both sides.
10. Serve with your favorite pancake toppings!

Recipe Notes

LOW FODMAP DIET NOTES:

Whey protein isolate contains little or no lactose (less than 1%), which makes it a good protein powder option for those with lactose intolerance or on the low FODMAP diet. Your dietitian can help you select a sweetened protein powder that fits within the low FODMAP elimination diet.

The blackberries pictured are NOT low FODMAP. Stick to single servings of strawberries (10 berries) or blueberries (20 berries). If you mix them together, just eat a maximum of half a serving of each.

All information on the FODMAP content of foods comes from the Monash University Low FODMAP Diet App as of 4/15/18. For the most recent data, please refer to the app.