Name: Fluffy Gluten Free Pancakes (Healthy & High Protein)
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 organic banana; 5 pasture raised eggs; 1 1/2 cups organic gluten free rolled oats (I use just under 1 1/2 cups when I add in the flax seeds); 3 tbsp flax seeds; 3/4 cup Organic Ricotta Cheese; 3/4 cup coconut milk or full fat dairy milk; 2 tsp aluminum free baking powder; 1 tsp ground sea salt; zest from 1/2 of a lemon; 1 scoop unflavored collagen protein powder (optional (I use the Adapt Naturals collagen)); organic blueberries (optional )

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These gluten free pancakes have become a weekend staple in our family. After countless iterations, I finally perfected this recipe — one that’s light, fluffy, and full of nourishing ingredients. Once you try these gluten free pancakes, you’ll never crave any others again.

They are perfect for any day of the week — whether it’s a slow Saturday morning, cozy Sunday morning, or a quick weekday morning breakfast before work or school. They also work great as a healthy snack on the go for your kiddos. They’re made with wholesome blended oats (gf flour), pasture raised large eggs, and natural sweetness from banana — no refined sugar, refined flour, or seed oils. The ricotta cheese (or coconut yogurt for dairy free) is the secret ingredient to make them ultra fluffy.

These are true protein pancakes with no protein powder, packed with nutrients that leave you full and energized all morning long. Of course for added protein, you can throw in a scoop of protein powder. But they are loaded with nutrients and protein as is. This is my go-to recipe for fluffy, delicious gluten free pancakes that fit perfectly into a healthy whole food gluten-free lifestyle.

What Are the Ingredients in This Gluten Free Pancake Recipe?

Certified Gluten Free Sprouted Oats

The base of this recipe is gluten free sprouted organic rolled oats. You could also try using a 1 to 1 flour blend, gf flour blend or almond flour. However, I’m not sure if you will get the same result. I personally recommend oats because they are a great source of soluble fiber, antioxidants, and minerals, and they create a light and fluffy pancake texture.

If you have celiac disease or are strict about gluten-free living, make sure to choose certified gluten-free oats to avoid cross-contamination. I love and use One Degree Oats. If you are on a gluten-free diet for a personal preference then you don’t need to worry as much about using certified gluten free oats.

Pasture Raised Large Eggs (or Egg Whites + Egg Yolks)

This recipe uses five large eggs for structure and protein. They’re what make these fluffy pancakes so satisfying and airy.

If you prefer, you can separate the egg whites and egg yolks, beating the whites until slightly frothy before folding them in — it’s an easy trick to create extra lift and even fluffier pancakes.

Banana

Banana adds natural sweetness, creaminess, and a boost of potassium and magnesium. It also binds the wet ingredients together without the need for refined sugar.

Full-Fat Coconut Milk, Almond Milk or Cows Milk

For a creamy, rich texture, I use full-fat coconut milk (without guar gum). It’s filled with healthy fats and adds a subtle tropical flavor.

If you prefer dairy-free milk, almond milk works beautifully too — or any milk of your choice. Both options keep this a gluten free pancakes dairy free recipe that’s still indulgent and comforting. Or if you don’t need the recipe to be dairy free you can use Cows Milk. I always recommend A2 Milk from grass fed cows for the added health benefits.

Flaxseeds

Tiny but mighty! Flaxseeds add fiber, omega-3s, and antioxidants to the mix. They also help the batter hold together and keep you feeling full.

Lemon Zest & Juice

A little zest and juice brighten the flavor and make these gluten-free pancakes taste fresh and balanced. The lemon perfectly complements the banana and coconut milk.

Cottage Cheese, Ricotta Cheese or Coconut Yogurt for Dairy Free

This is the secret to ultra-fluffy pancakes. You have some choices here. It’s important to note that full fat cottage cheese makes the pancakes higher protein but the result is slightly less fluffy than if you use Ricotta cheese. Ricotta cheese will make the pancakes ultra fluffy! But, it is not as high in protein as cottage cheese. If you need the pancakes dairy free, but don’t want to sacrifice fluffiness then you can use coconut yogurt. This keeps it dairy free and probiotic-rich. If you are going dairy free, I recommend using Siggis plain coconut yogurt to keep it high protein. Or you can go with Cocoyo Pure yogurt – it’s clean, additive free, and loaded with probiotics. However, it is lower in protein than the Siggis brand.

Either way, don’t skip this step — it’s what gives the pancake batter its dreamy, cloud-like consistency.

Collagen Protein Powder

I like adding a scoop of collagen protein powder to this recipe for an easy protein boost that doesn’t affect flavor or texture. Collagen supports skin, hair, nails, joints, and gut health, contributes to your overall protein needs, and blends seamlessly into the pancake batter without any chalky taste.

I use Adapt Naturals Collagen, which is grass-fed and free from fillers or gums. It works especially well in gluten free pancakes and blends best when added with the wet ingredients for perfectly fluffy pancakes every time.

Vanilla Extract

A splash of vanilla extract enhances the natural sweetness and aroma of these pancakes. It’s the subtle flavor that makes the whole kitchen smell like a cozy brunch spot.

How to Make These Gluten Free Protein Pancakes

Step 1: Combine Dry Ingredients & Wet Ingredients in a Blender

In a high speed blender, add all of your dry ingredients — banana, oats, flaxseeds, salt, baking powder. As well as your wet ingredients – eggs, milk, lemon zest, vanilla extract, and cottage cheese.

Step 2: Blend in a High Speed Blender

Blend all of the ingredients until smooth, then let the pancake batter rest for 5-10 minutes so it can thicken slightly.

Step 3: Cook on an Electric Griddle or Pan

Preheat an a well-seasoned cast iron skillet over low-medium heat. Lightly grease it with coconut oil or butter.

Pour the batter using a measuring cup for evenly sized pancakes. When small bubbles appear on the surface, flip and cook the other side until golden brown.

For a fun twist, drop a few fresh berries (like blueberries or raspberries) into the batter before flipping.

Step 4: Serve and Enjoy

Stack your warm pancakes high and top them with your favorites:

Grass-fed butter or coconut oil
Fresh fruit or fresh berries
Nut butter or pure maple syrup
Homemade fruit compote

These fluffy pancakes are perfect for Saturday mornings with the family or a cozy Sunday morning brunch.

Stack of gluten free pancakes with blueberries and syrup on white plate

Why You’ll Love This Gluten-Free Pancake Recipe

Made with simple, nourishing ingredients
High in protein (no protein powder required)
Gluten free, dairy free optional, and refined sugar free
Quick and easy — ready in 15 minutes
Kid-friendly, meal prep–friendly, and post-workout approved
Great for anyone with celiac disease or gluten-free living

Whether you’re new to gluten-free cooking or just looking for a wholesome breakfast you can feel good about, this go-to recipe will become a staple in your kitchen. It’s everything you want in a pancake — fluffy, flavorful, and filling.

Additional Information

If you’re new to gf pancakes, here are a few quick tips:

Let your pancake batter rest before cooking — this helps the oats absorb moisture for fluffier results.
Don’t overmix once you add the wet ingredients. A gentle blend keeps your pancakes soft and tender.
Use medium heat — too hot and they’ll brown before cooking through.

For those living with celiac disease, always double-check that your oats or gf flour blend are certified gluten free to ensure safety.

In Summary

This gluten free pancake recipe is everything you love about a classic breakfast — just lighter, cleaner, and better for you. Whether you use almond milk, coconut milk, or full-fat dairy, they’ll come out fluffy and full of flavor every time.

If you’re looking for a simple, nutrient-rich breakfast that fits your gluten-free living lifestyle, this is your new go-to recipe.

Whether you’re gluten free by necessity or choice, this is a gluten free protein pancake recipe you’ll actually want to make again and again. It’s filling, wholesome, and totally crave-worthy. Enjoy!