DIY High Protein Pancake Mix (Gluten Free, just add water)

I was having one of those “life is unfair moments” the other day when sadly looking through the prepared pancake mix aisle. All sorts of options for those that are able to happily consume gluten, or those that aren’t looking for something a bit healthier, or more filling option for the athletes out there. For those of us that are looking for that little extra something, we are left with prepared pancake mix options that are easily 2-3 times the price, and still require a handful of ingredients (causing me to question why we’re paying $14.99 for a little flour?)

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I’ve always tried to hold myself to the standard that if I was going to bother to verbally complain about something, that I needed to be willing to do something about it, and decided to make my own mix.

So, I started defining my must haves:

  • I knew I wanted to stick with real ingredients. This is a clean recipe, folks!
  • Natural protein source, no whey
  • I wanted the pancake to still taste like a pancake – after all, my kids are eating this too
  • I wanted the pancake to be the complete meal, so it needed to have more protein
  • Avoid Paleo – (there are enough Paleo options out there, even though they are expensive)
  • Easy – I wanted to make sure I only had to add water to the mix
  • Gluten free

After spending quite a bit of time researching, I started mixing up ingredients and trying out a few options. I landed on what I think is pretty damn good, and pretty damn easy.

My goal was to be able to bring my mix with me for our family ski weekend getaways and have a super easy breakfast option to whip up in a rental kitchen with low performance culinary tools.

Bowl, whisk, pan, spatula. Done! And easy. Damn Easy.

I hope you all enjoy this as much as we did. My kiddos gobbled them up, no syrup needed (although there is some in the below picture).  We usually add blueberries for extra sweetness, too.


Nutritional Facts (per 1/2 cup mix): 317 calories, 2 grams fat, 57g carbs, 19 grams protein

DIY Mix:

  • 1/4 cup white sugar
  • 2 Tbls brown flax seed
  • 2 Tbls baking powder
  • 1 Tbls baking soda
  • 1 tsp sea salt
  • 1/2 cup Teff flour
  • 1 3/4 cup Bobs Red Mill 1-to-1 Gluten Free Flour blend
  • 4 Tbls Cultured Buttermilk
  • 1/2 cup Vital Proteins Collagen, found here

The outcome was a buttery, crisp-around the outside, not too thick, not too thin, delicious pancake. Every 1/2 cup of mix makes about 3 pancakes. Add water to desired consistency.

These are great on their own, but if you feel obligated to do something more than add water, here are some other great mix in options that I’ve also enjoyed!

  • Blueberries and lemon zest
  • Dark chocolate chips
  • Chopped apples and cinnamon
  • Sliced bananas and walnuts
  • Shredded carrots, raisins & cinnamon
  • Pumpkin puree and pumpkin pie spice

Give it a try and let me know your thoughts! 


Best Gluten-Free/ Keto/ Paleo/ Dairy-Free Pizza Crust – 3 Ingredients

They say there is no such thing as an original idea. While that’s tough to swallow,  I certainly haven’t disproven that concept with today’s post/recipe.

I can also tell you that from my personal experience, the recipes with the most “-free” labels included in the title… generally taste the worst.

Not the case with this one.

This lovely recipe is an “original” that I conjured up after trying a “Real Good” frozen pizza, which has a crust made from chicken, and Parmesan cheese. Not a bad idea, and even tastier than you’d think. It surprisingly didn’t even taste like chicken. (How is that even possible when people say everything tastes like chicken? I don’t know, but I do trust my tastebuds, so roll with me on this.)

And while the “Real Good” pizza is, in fact, Real Good, I knew I could create one at home that was just as delicious, not as costly, and a dairy-free version for my lactose intolerant buddies out there.  I also knew I had a fair shot at improving the nutritional info.

Real Good ingredients:

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And with all that good stuff, the nutritional info is quite impressive. How often do you see a pizza with 25g of protein per serving??

So again, its a good choice in the frozen pizza aisle. And I’m sure I will get more for those frozen pizza nights in the future, but for now, I’m going to save a few bucks and make my own. As a bonus to spending a few minutes doing this yourself, you gain 20g of protein, some fiber, and less fat.

In fact, my friends at Real Good gave me a code to share with you to get 10% off your order – enter MOMMY6PACK at checkout!!

I hope you get a chance to try theirs and my recipe – it really is quite awesome!

My version in a side by side nutritional compare:

Nutritional Facts

(whole pizza)

  This recipe Real Good – Sausage
Calories 589 520
Fat 27g 32g
Fiber 3.5g 0g
Carbohydrates 22g 8g
Sodium  391mg 820mg
Protein 70g  50g

The BEST gluten-free pizza crust

(KETO & Fodmap friendly, paleo, dairy free, low carb)

Yield: 1 8-inch personal pizza

Active time: 5 minutes

Total time: 15 minutes


  • 2 cups shredded cooked chicken breast (rotisserie works great!) ~ about 5 ounces
  • 1 egg
  • 1 scoop collagen powder (I use Vital Collagen – purchase here)
  • favorite spices – I used sea salt, basil, parsley and oregano


  1. Preheat oven to 500 degrees
  2. Shred chicken – tear chicken into bite size pieces and place in blender, blend for ~30 seconds.
  3. Add remaining ingredients – mix thoroughlyshredded chicken
  4. Spread mixture on a baking sheet lined with a silicon mat. Shape into an 8-inch circle:
  5. uncooked crust
  6. Bake at 500 degrees for 6 min, until its nice and golden brown:
  7. baked crust
  8. Using a large spatula, flip crust over. Add desired toppings and bake for another 6-10 minutes.  I added Kale, low-fat swiss cheese, tomatoes, grilled pineapple, pesto and more spices. (Nutritional info above does include all toppings).finished product.jpg
  9. Allow to cool for a few minutes prior to eating – 500 degrees is hot, people! Then enjoy a hearty, stands-on-its-own, gluten-free pizza crust – now THAT is an original idea. stands on its own

Let me know your thoughts after giving this one a try!


This new go-to beverage doubles as a home remedy for colds AND replaces your electrolyte sports drink

The whole crew has the sniffles, barking cough, and tickle in their throat this week so I thought now would be the perfect time to share my favorite electrolyte drink. This magical concoction is inexpensive to make, uses on-hand ingredients, takes about 5 minutes, and is delicious hot or cold! Easy to execute if you are sick and caring for a whole lot of sickies too.


Use this drink as a replacement for Pedialyte, any sports drink, or a blast of vitamin C for cold & flu season!

Antioxidant Magic

Yield: 16 ounces

Prep time: 5 minutes


  • 1 1/2 cups water
  • 1 Tablespoon pure maple syrup
  • 1 lemon or lime, juiced
  • 2 clementines
  • 1/8 teaspoon himilayan sea salt
  • 4 dates (pitted)

  1. Microwave water for 2 minutes.
  2. Meanwhile, juice fruit and combine with maple syrup, and sea salt; place in blender.
  3. Add dates to hot water and let sit for 3 minutes.
  4. After dates have softened in hot water, add date/water mix to blender.
  5. Blend until smooth, strain as needed.

Enjoy within 3 days.

What other recipes help you get through sniffle season? If you try this recipe, I’d love to hear your thoughts!