Protein Pancakes Without Protein Powder (Gluten-Free)

Add ½ cup Greek yogurt, 2 eggs, 2 egg whites, 2 tablespoons maple syrup, 2 tablespoons light olive oil, and 1 teaspoon vanilla extract to a blender or mixing bowl. Blend or mix until smooth.
Add 1 cup almond flour, ⅓ cup gluten-free flour, 2 teaspoons baking powder, and ½ teaspoon salt. Mix just until combined, then let the batter rest for about 5 minutes so it can thicken slightly before cooking.
What you’re looking for: The batter should be thick but pourable, similar to classic pancake batter. If it feels too thick, add a small splash of milk. If it’s too thin, sprinkle in a little more gluten-free flour.
Heat a nonstick skillet over medium heat and lightly grease it. Scoop about ¼ cup batter per pancake onto the skillet and let it spread naturally. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
Flip gently and cook for another 1 to 2 minutes, until the pancakes are lightly golden and cooked through.
Tip from my kitchen: Protein-rich batters do best over medium heat. If the pan is too hot, the outside browns before the center has time to cook.
Serve warm with maple syrup, fruit, or your favorite toppings. These pancakes are best fresh but also reheat well for quick breakfasts during the week.

Don’t overmix: Stir until just combined—this keeps your pancakes light and fluffy.

Use medium heat: Cooking on medium heat prevents burning while ensuring even cooking.

Make smaller pancakes: Cooking small pancakes (about 4 inches wide) makes flipping easier.

Rest the batter: Let the batter sit for 5 minutes before cooking for the best texture.

Freeze for later: Store in a single layer on a baking sheet, then transfer to an airtight container for longer storage.

Did you make this recipe?Please let me know in the comments below how it turned out :)