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Nut-Free Protein Pancakes

2 Comments
Nut-Free Protein Pancakes

These gluten-free and nut-free pancakes are delicious and packed with protein. Chickpea flour and oat flour ensure the pancakes are hearty and filling, and yet still light and fluffy.

Delicious protein-packed pancakes

The protein in these pancakes comes from greek yogurt and chickpea flour, not protein powder.  Each pancake contains 6 grams of protein, 2 grams of fiber, with NO added sugar.  

This recipe makes 14 5-inch pancakes and the extras refrigerate and freeze well.  Simply reheat in the toaster or microwave.

Nut Free Protein Pancake Recipe

gluten free nut free protein pancakes made with oat flour and chickpea flour

Nut Free Protein Pancakes

Yield: 14 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Fluffy and filling, these whole grain and nut-free protein pancakes will satisfy even your pickiest eater!

Ingredients

  • 1 cup chickpea, garbanzo bean flour
  • 1 cup oat flour, I make my own by blending old fashioned oats
  • 1 cup greek yogurt
  • 1 cup whole milk
  • 3 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon avocado oil, plus more for cooking

Instructions

  1. Combine all ingredients in a bowl or large pourable glass measuring cup
  2. Heat a lightly oiled griddle or frying pan on medium heat
  3. Pour batter onto hot griddle
  4. Flip pancakes once bubbles appear
  5. Cook pancakes until lightly browned on both sides

Notes

Each pancake contains 6 grams of protein and 2 grams of fiber

Nutrition Information:
Yield: 14
Amount Per Serving: Calories: 95
© Meredith
Cuisine: American / Category: Breakfast & Brunch

A note about chickpea flour

Chickpea flour, also known as garbanzo bean flour, can be hard to find in your local grocery store.  I typically order chickpea flour online.  However, I recently learned that chickpea flour can easily be made by grinding chickpeas in a food processor or high powered blender.  Which, by the way, is also how I make my oat flour.

Marika

Monday 13th of December 2021

Hi Meredith, I just came across your website and I love the explanations behind each recipe!

I was wondering whether this pancake batter could be stored in the fridge?

Meredith

Monday 13th of December 2021

Hi Marika -

Baking soda and baking powder are chemical leaveners. When they react, they create carbon dioxide (the bubbles that make the pancakes fluffy). In general, any batter made with a chemical leavener needs to be cooked right away for optimal leavening.

I can recommend two time saving options: make the batter ahead of time, but stir the leaveners in right before cooking OR make all of the pancakes right away and freeze any leftovers. If you place parchment between each pancake they are easy to separate when frozen and you can simply reheat them in a toaster.

Thanks for your question! Meredith

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