Maple Protein Pancakes {Gluten Free} | Toned & Fit

Hoodies, hot cocoa, boots, jeans, cuddling, crisp air, and flushed cheeks… Doesn’t fall feel like a new year or beginning of sorts? As soon as the weather turns chilly I start craving apples, cinnamon, pumpkin, cider, cocoa, and squash.

I live for Autumn.

During one particularly chilly and rainy day this past week, I modified my favorite Vanilla & Blueberry Protein Pancakes into something that feels a little more “Fall.”

Maple Protein Pancakes | Toned & Fit

Maple Protein Pancakes

{Gluten Free}

Makes approximately 2 large or 3 small pancakes


  • Coconut Oil or Olive Oil (for cooking)
  • 1/4 Cup Wheat Flour  (*For GF option –  1/4 Cup Oat Flour or 1/2 Cup Quick Oats, Dry and Blended)
  • 1 Scoop Vanilla Whey Protein Powder
  • 1 tsp Baking Powder
  • 1 Egg White
  • 1/4 Cup Maple Yogurt OR 1/4 Cup Plain Yogurt + 2 tbsp Maple Syrup
  • 1 tbsp Unsweetened Vanilla Almond Milk or Coconut Milk
  • 1 Apple, Peeled & Diced
  • 1 tsp Cinnamon
  • Topping: Additional fruit, nuts (walnuts, pecans), cinnamon, coconut butter, and/or pure maple syrup. 


  • Heat coconut oil or olive oil in a large skillet on medium heat.
  • In a large mixing bowl, combine flour, protein powder, and baking powder.
  • Whisk in the egg white, yogurt, and your choice of milk.  Mix well – the batter will be very thick.
  • Gently fold in apples and cinnamon.
  • Cook until golden.
  • Top with additional apples, walnuts, pecans, cinnamon, and/or pure maple syrup.

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