Protein-Packed Spelt and Gluten-Free Pancakes Three Ways
Three nutritious pancake variations featuring protein powder and wholesome flours. The spelt version offers hearty texture with optional chocolate chips or berries, while the gluten-free almond flour version provides nutty richness. The whole-grain option combines oat bran and buckwheat for complex flavor. All versions deliver extra protein and can be customized with add-ins. Perfect for fitness enthusiasts, families seeking healthier breakfast options, or anyone wanting pancakes that fuel their day without the sugar crash.
Ingredients
- ¾ cup spelt flour or wholesome grain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon coconut sugar
- 1 egg
- ⅝ cup almond milk
- 2 scoops protein powder(optional)extra egg1:1vegetarianadds eggs
adds extra binding
- ¼ cup chocolate chips, nuts, or frozen blueberries(optional)
- coconut oil or butter, for pan-frying
- ⅓ cup almond or hazelnut flour
- 1 scoop protein powder(optional)extra egg1:1vegetarianadds eggs
adds extra binding
- ⅛ teaspoon baking soda
- 1 pinch cinnamon(optional)
- 2 eggs
- 1 tablespoon unsweetened applesauce
- 1 tablespoon coconut oil or butter, for frying
- ½ tablespoon coconut flour or flax meal
- 1 tablespoon oat flour, buckwheat flour, or whole-grain flour
- 2 tablespoons oat bran or cream of buckwheat cereal
- ¼ teaspoon cinnamon
- 1 egg
- 1 egg white
- 1 tablespoon apple butter or 1 teaspoon honey
Instructions
- 1
Combine dry ingredients in a medium bowl
- 2
Add wet ingredients and mix until smooth
- 3
Stir in chocolate chips, nuts, or blueberries if using for spelt version
- 4
Heat lightly oiled frying pan over medium-high heat
- 5
Scoop spelt batter quarter cup at a time and brown on both sides
- 6
Spoon gluten-free and whole-grain batters one tablespoon at a time and brown on both sides
Tips
Let batter rest for 5 minutes before cooking to allow flours to hydrate and create fluffier pancakes
Keep cooked pancakes warm in a 200F oven while finishing the batch to maintain temperature and texture
Adjust batter consistency with extra liquid if too thick or flour if too thin for optimal spreading
Good to Know
Store leftover pancakes in refrigerator for up to 3 days or freeze for up to 3 months
Mix dry ingredients the night before. Combine with wet ingredients when ready to cook
Serve immediately while warm with maple syrup, fresh fruit, or nut butter
Common Mistakes
Don't overmix batter to avoid tough pancakes
Keep heat at medium-high to avoid burning before centers cook through
Oil pan lightly between batches to prevent sticking
Substitutions
Gluten-Free Swaps
General Alternatives
adds extra binding
FAQ
Can I make these dairy-free?
Yes, use coconut oil instead of butter and ensure your protein powder is dairy-free. The almond milk is already dairy-free.
What if I don't have protein powder?
Skip it or add an extra egg for protein. The pancakes will be less protein-dense but still nutritious and delicious.
How long do these keep frozen?
Freeze cooked pancakes for up to 3 months. Reheat in toaster or microwave directly from frozen for quick breakfasts.