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! 


Funky Super Foods – Get Tight and Get it Right with Collagen (Part 3)

Collagen was actually the reason I wanted to start this super food mini series. I love this stuff! Finally an awesome replacement for protein powder that isn’t full of whey (which so many of us have a hard time digesting), unpronounceable ingredients, and most importantly – doesn’t taste like chalk.

Collagen can be found naturally in the body’s muscles, skin, and bones, and makes up about 30% percent of your total body mass. As we age, our collagen production slows by about 1% per year starting at age 20. Sound like around the time you saw your first wrinkle? Yeah – not a coincidence. As we lose collagen, wrinkles become more prominent, joints start to make that snap, crackle, pop noise and hair starts to thin. Which is why many people are looking to boost up their body’s collagen levels, and how I stumbled upon it.

I initially learned about the benefits of collagen when I was doing research on how to get my stomach to tighten back up after having two babies grow in my short-waisted body that expanded my poor belly out further than I ever thought humanely possible. I’d heard of great results and it seemed pretty easy to give it a go (it basically dissolves in anything – hot or cold). Alas, things often don’t ‘bounce back’ as quickly as we want them to and knew I wasn’t willing to go under a knife to improve results on a little extra skin. But after a solid dedication to strength training AND adding collagen into my diet, I’m proud to say you can’t tell the difference between my stomach and a fit woman who hasn’t given birth. No gimmicks, no doctors, no diet drama. Just hard work and this molecule made up of more than 1,000 amino acids.

Take note! When you purchase the powder, it’s important to know where it came from, particularly if you are Vegan; all sources I’ve encountered come from cows, chicken or fish.

Enough chatter! Let’s get on with the recipes:

Too-Good-To-Be True Paleo Cookie Dough

This even has the texture of cookie dough! Just don’t try to actually make cookies with it. I have no idea how they would turn out, but I’m guessing, not as a cookie.


Per Serving (1/10 recipe) (with 1/2 c dark chocolate chunks): Calories: 144; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrate: 15 g; Fiber: 2 g; Sugar: 7 g; Protein: 3 g

Bacon and Egg Collagen Cups

These are a filing and great make-ahead breakfast option. At 25g of protein per egg cup, you really only need one to get a good breakfast under your belt. We made ours on a Sunday and enjoyed them through to mid-week for an easy am option. And the whole family loved them! If sweet potatoes aren’t your deal, you can use hash browns too.

img_2827Per Serving (1 egg cup): Calories: 272; Total Fat: 11.2 g; Saturated Fat: 5.7 g; Carbohydrate: 16.5 g; Fiber: 8 g; Sugar: 8 g; Protein: 25 g
Easy Protein Pancakes (add 2 scoops of Collagen to this recipe)

I should have taken a picture of the first collagen pancake recipe I tried. TOTAL DISASTER. Even my loving, happy-go-lucky 6-year-old made a sour face and stated, “Mommy, those DO NOT look good”. Gotta love the honesty! And I love pancakes. Almost to the point of obsession. Loss of pancakes without good alternatives was the single-most disappointing thing about having to become gluten-free before some good flour blends and mixes came out for those of us that can’t eat our Wheaties. It still takes some due diligence to find the good recipes though (clearly), and this is one to add to the arsenal, gluten-free or not!

The trick is to add 1 scoop of Collagen powder for every 1 serving in the recipe. 

Per Serving (1/3 recipe): Calories: 310; Total Fat: 3.5 g; Saturated Fat: 1.3 g; Carbohydrate: 33 g; Fiber: 8 g; Sugar: 5 g; Protein: 38 g


Check out my Pinterest page if you want to see more pancake goodness, using the same 1:1 ratio as I did with the Biggest Loser Pancake recipe above to add an extra protein boost.

Roasted Carrot Soup

If fall had a flavor, it would taste like this. Soooooooo delicious. Nothing else to say about this one, other than it’s a perfect way to roll into rainy season and leaves changing.

Per Serving (with lite coconut milk and Vital Proteins Collagen): Calories: 303; Total Fat: 15 g; Saturated Fat: 9 g; Carbohydrate: 35 g; Fiber: 7 g; Sugar: 15g; Protein: 10 g

Have you tried collagen? Have any yummy recipes to share? We’d love to spread the love! 

Please note: I fully support and endorse the product mentioned in this post. Should you choose to purchase, I will get commissions for purchases made through links in this post.