Gluten-free protein pancakes
Make mornings better with these gluten-free protein pancakes with banana and cottage cheese. They are scrumptiously sweet from ripe bananas, rich from cottage cheese, and slightly nutty from almond flour. Serve them with fresh berries, banana slices, extra cottage cheese, and some toasted almond flakes.
Ingredients
Pancakes
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2
Bananas
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4
Eggs
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200 g
Almond flour
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3 tsp
Baking powder
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¼ tsp
Salt
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1 tbsp
Butter
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Toppings
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1
Banana
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150 g
Mixed fresh berries
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50 g
Almond flakes, toasted
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Make sure eggs, bananas, and cottage cheese are at room temperature to ensure that your batter and ultimately your pancakes turn out smooth and light. Cold ingredients can result in a dense batter and uneven cooking, so take them out of the fridge 10–15 minutes before you start cooking to bring them to room temperature.
Let the batter rest for 5 minutes before cooking. This gives the almond flour time to absorb moisture and allows the baking powder to release air bubbles, which creates a tender, slightly fluffy pancake. It is also a good moment to prepare the toppings and warm up the pan.
For a lighter, airier pancake, separate the eggs. Blend the egg yolks with the other ingredients for the batter, then beat the egg whites separately to soft peaks before folding them into the batter. This traps air and gives the pancakes a slightly better rise, while the yolks help bind everything together. When folding in the stiff egg whites, do so gently to maintain fluffiness without deflating the batter.
FAQ: Questions about gluten-free protein pancakes
Want to make perfect gluten-free protein pancakes? We cover all the common questions and answers, so you can master the recipe in no time.
Are these pancakes gluten-free?
Yes, these protein pancakes are gluten-free. They are made with almond flour, cottage cheese, bananas, eggs, baking powder, salt, and butter. However, check the labels and ensure all ingredients you are using, especially baking powder and cottage cheese, are certified gluten-free to avoid cross-contamination.
Can I make the gluten-free protein pancake batter ahead of time?
Yes, you can make the gluten-free protein pancake batter in advance, but it is best kept in the fridge for no more than 24 hours. Store it in an airtight container and let it come to room temperature before cooking. Give it a gentle stir to restore its consistency, and add a splash of water or almond milk if it has thickened slightly.
How do I know when to flip the gluten-free protein pancakes?
Flip the gluten-free protein pancakes when small bubbles form and pop on the surface, and the edges appear set. Gently lift an edge with a spatula to check for a golden-brown underside. The top should still be slightly soft to keep the pancake light. Cook the other side until golden and springy.
Can you freeze gluten-free protein pancakes?
Yes, you can freeze gluten-free protein pancakes. Cool the pancakes completely before freezing them to avoid ice formation. Freeze them for up to 2–3 months in an airtight container or freezer-safe bag, stacked with baking paper between each. Reheat in a skillet, the oven, or the microwave.
What toppings go well with gluten-free protein pancakes?
These gluten-free protein pancakes are delicious with creamy cottage cheese, sliced bananas, fresh berries, and toasted almond flakes. You can also add Greek yoghurt, nut butter, or a drizzle of maple syrup. Choose toppings that complement the sweet, nutty flavour of the pancakes and add contrasting textures.
Can I substitute the almond flour with another flour?
Yes, you can replace almond flour with other flours such as sunflower seed flour, cashew flour, oat flour, or cassava flour to keep it gluten-free, or, if regular is fine, regular wheat flour. Sunflower seed and cashew flour behave most similarly to almond flour. Oat flour and cassava flour absorb more liquid, so adjust gradually if you change the flour.
Nutritional values per serving
Energy:
690 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 8.6 g |
| Protein | 20.2 % | 34.4 g |
| Fat | 59.7 % | 46.6 g |
| Carbohydrates | 20.1 % | 34.1 g |
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Enjoy our gluten-free protein pancakes
Soft and lightly sweet, these gluten-free protein pancakes with cottage cheese and banana taste familiar in a way that does not need much explanation. The banana comes through gently, and the cottage cheese gives them a mild, rounded flavour and rich texture. They feel just as good for breakfast as they do later in the day, as a snack, or as something small and sweet after dinner.
Perfectly fluffy and sweet with cottage cheese and banana
Cottage cheese has a mild, slightly milky flavour and adds a delicious richness. It complements the nuttiness of the almond flour and gives the pancakes a subtle tangy note, which keeps the banana from tasting overly sweet. The banana adds creaminess to the batter and a bit of sweetness without making the pancakes taste entirely of banana.
Soft, sweet, fresh, and crunchy topping
The toppings mirror much of what is in the batter. Cottage cheese adds a cool, creamy layer on top that softens the warmth of the pancakes without weighing them down. Banana echoes the flavour already in the pancake and brings fruity, silky-smooth bursts with every bite.
Use your favourite berries like blueberries, raspberries, or strawberries to either add to the sweetness or cut through it with tangy berries. Toasted almond flakes add a light crunch, giving contrast without distracting from the pancakes themselves.
A breakfast classic made gluten-free
Make every day pancake day with these gluten-free protein pancakes for breakfast, an afternoon snack, or whenever you want something sweet and easy. Enjoy the pancakes warm, straight from the pan, as a quiet start to the day, or later, when they are just as good. Their mild, gently sweet flavour suits different moments, from a sweet breakfast or brunch to an afternoon snack or a simple dessert.
Get ready to make all mornings perfect with more delicious breakfast recipes. Try these recipes for high-protein bagels, protein-baked oats, apple crumble overnight oats, and carrot cake overnight oats.
Change the flavour experience with different toppings
The toppings can completely change the flavour experience, so stray from the recipe and try out some different toppings. Use dark chocolate chips that melt against the hot pancakes, serve with various fresh fruit cut into bite-sized pieces, or add a spoonful of peanut butter for richness.
A simple berry compote offers a softer, more rounded fruit note than fresh berries, and for a fruitier, exotic touch, add a bit of shredded coconut or finely diced pineapple. Finish with a drizzle of sweet maple syrup for extra flavour.
You can also add more flavour to the pancake batter. A pinch of cinnamon or ground cardamom stirred into the batter adds warmth, while a little finely grated lemon zest contributes a slight freshness to the bananas without making the pancakes taste citrusy. A small splash of vanilla extract gives the pancakes a slightly more dessert-like character. You can even fold some oatmeal into the batter, which gives the pancakes a bit of a nutty flavour.
