With just four ingredients, this Homemade Protein Pancake Mix produces incredibly fluffy pancakes. Skip the costly store-bought mixes and make a double batch to keep on hand for quick, protein-packed breakfasts.
A Quick Look At The Recipe
- ⏲️ Ready In: 5 minutes
- 👪 Serves: 4 pancake mix batches
- 🍽 Calories & Protein: 263 kcal and 18 g protein (per batch of dry mix)
- 📋 Main Ingredients: Gluten-free 1:1 baking flour, collagen powder, arrowroot powder, baking powder
- 📖 Dietary Notes: Dairy-free and gluten-free
- ⭐ Why You’ll Love It: Ready in minutes, keeps well, and yields soft, fluffy gluten-free pancakes.
We eat protein pancakes regularly because there’s nothing cozier than a stack of soft, syrup-drenched pancakes. I often make sheet-pan protein pancakes for the kids and quick three-ingredient pancakes for myself. Lately my kiddo helps in the kitchen, so having a pre-made dry pancake mix makes mornings easier.
Store-bought gluten-free and dairy-free mixes can be expensive, so I create this high-protein dry mix at home. It uses only four ingredients and produces the fluffiest pancakes. The base mix is easy to adapt: add spices, cocoa, or mix-ins to vary the flavor each time.
Why You’ll Love This Recipe
Quick and simple: Four ingredients and five minutes to combine the dry mix.
Long shelf life: The dry mix stores well for about six months when kept sealed and dry.
Versatile: Customize the dry mix with spices or cocoa or change the wet ingredients when making pancakes.
High protein: Once prepared into pancakes, expect around 25–30 g of protein depending on additions; the mix itself is dairy- and gluten-free.
Ingredients and Substitutions
- Gluten-free 1:1 baking flour: I use a 1:1 blend designed to replace all-purpose flour. Different brands may produce slightly different textures.
- Collagen powder: Adds the protein boost. If you prefer a nut flour, almond flour can be substituted, though it reduces the protein content.
- Arrowroot powder: Acts like a starch to lighten the mix. Cornstarch works as an alternative.
- Baking powder: Helps the pancakes rise and stay fluffy.
See the recipe card below for exact quantities.
Flavor Variations
Simple ways to change the dry mix or finished pancakes:
- Spices: Stir in cinnamon, nutmeg, or pumpkin spice to the dry mix.
- Chocolate: Add raw cacao or cocoa powder to the dry mix for chocolate pancakes.
- Moistness: The wet pancake batter uses applesauce for fluffiness; substitute mashed banana or yogurt as desired.
- Add-ins: Fold fresh fruit, chocolate chips, or nuts into the batter before cooking.
How To Make Homemade Protein Pancake Mix
Step 1: Add all four dry ingredients to a large bowl and mix until evenly combined.
Step 2: Transfer the dry mix into a large mason jar or airtight container.
Step 3: Store in a cool, dry place until you’re ready to make pancakes — the mix keeps up to six months.
Step 4: When ready, combine the dry mix with the wet ingredients and cook the fluffiest pancakes.
Expert Tips
Collagen powder provides the protein. Vegan protein powders tend to absorb too much liquid in this recipe; beef protein powder can be an alternative for those who use it. Store the dry mix sealed in mason jars in a cool, dry cupboard for up to six months.
Cooked pancakes can be refrigerated or frozen. Separate layers with parchment and seal in an airtight container. Thaw and reheat in a toaster or skillet.
This mix is unsweetened. Add a splash of vanilla or a tablespoon or two of sugar if you prefer sweeter pancakes.
How To Make Protein Pancakes with The Mix
To make pancakes from the dry mix, you’ll need a few common ingredients:
- ¾ cup protein pancake mix
- 1 egg
- 2 tablespoons avocado oil
- ¼ cup applesauce
- 3 tablespoons almond milk (optional)
Combine all ingredients in a bowl and mix until smooth. Cook on a preheated, greased skillet until the bottoms are golden, then flip and cook 1–2 minutes more.
Note: Without added almond milk, pancakes are smaller and very fluffy (about five small pancakes). With almond milk they’re lighter and softer and yield about six small pancakes.
Homemade Protein Pancake Mix — FAQs
Stored in a sealed jar in a cool, dry place, the homemade pancake mix stays fresh for about six months.
Combine gluten-free 1:1 baking flour, collagen (or almond) flour, arrowroot (or cornstarch), and baking powder. Optionally add a pinch of salt or spices.
No. Pancake mix includes flour plus leavening agents like baking powder and often a bit of sugar and salt so the pancakes rise and have balanced flavor.
Baking powder and proper mixing trap air bubbles, but adding applesauce or yogurt to the batter creates especially fluffy pancakes, even when gluten-free.
More Easy Protein Pancake Recipes
-
How To Make Protein Pancakes – The Ultimate Guide
-
Dairy-Free Protein Pancakes (4 Ingredients, No Yogurt or Banana)
-
Almond Flour Protein Pancakes
-
Greek Yogurt Protein Pancakes [Keto]
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Homemade Protein Pancake Mix (Gluten-Free)
Equipment
- Large mason jars or airtight containers
Ingredients
- 2 cups Gluten-free 1:1 baking flour
- ½ cup Collagen powder
- 2 tablespoons Arrowroot powder
- 2 teaspoons Baking powder
Instructions
- In a large bowl, combine all dry ingredients and mix until evenly distributed.
- Portion the mix into sealed jars and store in a cool, dry cupboard for up to six months.
Notes
Protein: Collagen powder provides the protein boost. Vegan protein powders may absorb too much liquid in this mix; beef protein powder is an alternative for those who prefer it.
Storage: Keep the dry mix sealed and stored in a cool, dry place for up to six months. Cooked pancakes refrigerate or freeze well—separate layers with parchment and reheat in a toaster or skillet.
Sweetness: The mix is unsweetened. Add 1–2 tablespoons sugar to the dry mix or a splash of vanilla or maple syrup to the batter when preparing pancakes if you want sweeter results.
To make pancakes from the mix:
- ¾ cup dry mix
- 1 egg
- 2 tablespoons avocado oil
- ¼ cup applesauce
Combine and cook as you would any pancake batter. See notes above for tips on texture and yield.
Nutritional information refers to the dry mix alone and not the added wet ingredients.
Nutrition
Carbohydrates: 48 g
Protein: 18 g
Fat: 2 g
Fiber: 6 g
Sugar: 2 g
