Grain-free Protein Pancakes (Gluten-free)

These healthy pancakes are out of this world! They are light and deliciously creamy but are also grain-free, gluten-free, and protein-rich. They are the perfect treat for breakfast or brunch and leave you feeling satisfied throughout the day!

I love these grain-free pancakes! I wanted to come up with a healthy pancake recipe that not only tastes incredible but can also look festive at the same time. And, according to my taste testers here at home, I've nailed it.  These are 8 mini lightly sweetened pancakes stacked on top of each other, and each layer is deliciously filled with warm red berries and creamy vanilla goat yogurt from Redwood Hill Farm—or try a vanilla Greek yogurt. At home, I serve them stacked so that each person can get a portion of the entire pancake tower with all those creamy individual layers. And it just tastes heavenly!

You only need 7 ingredients to make these mini pancakes. And although I am not using any flour, they are still going to have that denser texture in the middle like authentic pancakes. The batter is pan-fried in a small skillet for about 3 minutes until they are firm and golden with a crispy edge on the side. They are incredibly easy to make and a great source of proteins and healthy fats!

HOW TO MAKE DELICIOUS GLUTEN-FREE AND GRAIN-FREE PANCAKES

I have made these pancakes now several times here at home, and they always turn out great. Let's have a look at the ingredients that bind the batter together.

Plantains: You want to look for sweet plantains that are no longer green but are not fully ripe yet either—they are yellow, yield to the touch, but still firm. The fruits replace the flour in these pancakes and also add a natural sweetness to the batter. Try using the largest and thickest ones you can find.

Almond butter: I have noticed that a little bit of almond butter adds not only flavor but helps with binding as well. Because of its mild flavor, it is not going to overpower the taste in these pancakes like other kinds of nut butter can do. 

Ground flaxseed: I always love adding this as an extra source of fiber and healthy fats, but here it helps in replacing regular flour. Feel free to use more in your batter (up to ¼ cup). 

One egg: because we are already using plantains, nut butter, and ground flax seeds to help bind the batter, we only need one egg. It is enough to give that additional structure while adding healthy fats, proteins, and a rich flavor without that "eggy" taste.

Other sweeteners: adding a bit of yogurt into the mixture as well as some maple syrup will make these pancakes not only a tad sweet but also deliciously creamy. Feel free to replace the maple syrup with four pinches of Stevia powder, if preferred.

THE PERFECT PANCAKE TOPPING

Once your banana pancakes are ready, you want to stack them on top of each other and fill each layer with extra vanilla yogurt and warm sweetened berries. And yes, red berries like raspberries or strawberries are the BEST! This time of the year, you can find the freshest and sweetest berries on the market or your local grocery store—but frozen ones work just as well.

Warm them up in a small pan over low heat, sweetened with some coconut sugar or Stevia powder. Then immediately use them to fill up your pancake stack. The warmth of the fruits combined with the yogurt is going to create that extra creaminess and creamy red-pinkish sauce that tastes irresistible. It is finger-licking good!

Tip: Make sure that you always evenly divide the berries over the whole surface of each layer of a pancake so that the stack will hold its structure, and you can easily cut a piece out of the entire pie.

These gluten-free pancakes are the perfect treat to serve for breakfast or brunch on the weekends. But if you are looking for a more elaborate brunch menu to wow your guests or just celebrate life, then pair them with my mini egg frittatas and this refreshing homemade lemonade—all can easily be made in advance. You might also like my oat flour pancakes.

Want to try these flourless pancakes? Then PIN IT to your Breakfast or Gluten-free board to save for later! Come and find me on Pinterest for more great recipes! And don't forget to subscribe to my monthly newsletter! Enjoy!

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GRAIN-FREE PROTEIN PANCAKES (GLUTEN-FREE)

Yield: 6-8 mini pancakes

A must-try gluten-free, grain-free, and protein-rich pancake recipe that melts in your mouth. Enjoy this flourless pancake stack for breakfast, brunch, or even as a party treat! Incredibly delicious!

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Ingredients

To Make the Pancakes

• 2 tablespoons ground flaxseed
• 4 tablespoons vanilla goat yogurt (we love yogurt from Redwood Hill Farm), or your favorite Greek yogurt
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 1 egg
• 2 large semi-ripe sweet plantains
• 2 tablespoons coconut oil or more as needed

To Make the Toppings

• 12 ounces or 340 grams fresh raspberries or strawberries
• 1 tablespoon raw coconut crystals or coconut sugar
• Another 4 to 8 tablespoons vanilla (goat) yogurt

Instructions

1. Place ground flaxseed, four tablespoons of yogurt, almond butter, maple syrup, egg, and plantains in a blender (I used a Vitamix) or food processor. Blend until you have a nice yellowish batter. Transfer the mixture to a bowl and place it next to the stove.
2. Royally coat the bottom of a small skillet with coconut oil and heat over medium heat. Pour a large scoop into the pan (about ¼ cup per pancake) and gently divide the batter over the bottom of the pan.
3. Cook for about 2 to 3 minutes or until edges start to firm and bubbles start to form on the surface. When the oil starts bubbling around the edges of the pancake, lower the heat to medium-low (cook the rest of the pancakes on medium-low heat). Gently flip and cook further for ½ to one minute or until lightly brown.
4. Repeat with the remainder of the batter (each time coating the bottom of the pan generously with some coconut oil), reserve.
5. In a small saucepan, add the berries and coconut crystals. Combine and warm lightly for a minute or two over low heat while stirring, reserve.
6. Stack the pancakes on top of each other, coating each pancake with an equal amount of yogurt and warmed berries. Top the last pancake with remaining yogurt and berries (and its sauce) on top and the sides. Enjoy immediately!

Notes

• Use a creamy vanilla flavored yogurt. I love yogurt from Redwood Hill Farm and their products are available in almost all stores. I used two (6 oz) cups of vanilla Redwood Hill Farm yogurt to dress up these pancakes!
• You'll need a 5" mini round egg pan.

Did you make this recipe?

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