How to Make Gluten Free Protein Pancakes with Wild Strawberries and Whipped Cream

Looking for a delicious and nutritious way to enjoy the bounty of nature? This recipe is perfect for you! Featuring local, wild harvested strawberries, this dish not only celebrates the vibrant flavors of fresh fruit but also packs a punch with its high protein content and gluten-free goodness. Get ready to dive into a delightful culinary experience that combines health and taste in every bite.

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When I used to weight lift, I tried multiple times to make pancakes based on protein powder. While I did eat them, they normally tasted like cooked protein powder. Recently, I decided to re-do my original take on these pancakes, from a more balanced place. Incorporating multiple different flours and not trying to substitute all your flour for protein powder seems to do the trick. Also, I prefer the collagen protein powder to regular beef or soy-based protein powder.

For the last few weeks, I have been impatiently waiting for the wild strawberries on my family’s property to go from flowers to actual berries, and eventually ripen. While I unfortunately had to use regular store-bought strawberries, soon I will remake this with wild strawberries. They are much sweeter, so you can omit the sweetener from the whipped cream if you do use wild strawberries! Please give me a comment or a picture if you try this! Happy foraging (and eating)!

Gluten Free Protein Pancakes with Wild Strawberries and Whipped Cream

Makes 3-4 pancakes

Ingredients

¼ c. Bobs Red Mill almond flour

2 Tbsp Bobs Red Mill gluten free flour blend

¼ c. Vital Protein Collagen Powder

1 Tsp granulated sugar

1 Tbsp melted grass fed butter

1 egg

¼ c. milk (can use coconut and omit butter, or any other dairy free milk of choice)

1 ½ tsp baking powder

1/8 tsp salt

1 tsp vanilla extract

½ c. whip cream

1 Tbsp Agave Nectar

1 tsp vanilla extract

1 c. freshly picked wild strawberries

Directions

In a bowl, combine flours, baking powder, salt, sugar, and protein powder. Mix well. In the center, make a well. Add milk, melted butter, and vanilla extract. Now, add the egg. Beat and then incorporate wet ingredients. Mix well.

Heat a cast iron skillet to low medium heat. Add more butter and hold sideways to spread across the bottom of the pan. Using a quarter cup measuring cup, add batter to pan. Let it sit until it has multiple bubbles forming across it, but not until it is smoking. The trick with gluten free flours is to give them just a bit more time than regular flour pancakes, before flipping, to ensure they don’t break apart. Flip and cook for an additional 30 seconds to a minute.

Whip cream Topping

In a blender, add whip cream. Turn to medium speed and blend until it becomes too thick to blend, 1-2 minutes. Add agave nectar and vanilla and blend just until it is mixed in, but don’t over beat. You can also do this in a Kitchen Aid type mixer or with a hand-held whisk.

Top pancakes with whip cream and sliced strawberries.