Recipe for gluten-free high-protein pancakes that are both delicious and nutritious:

Gluten-Free High-Protein Pancakes
Ingredients:
Dry Ingredients:

1 cup gluten-free oats (blended into flour)
1/4 cup almond flour
1/4 cup protein powder (whey, pea, or any gluten-free variety)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp chia seeds or ground flaxseeds (optional for extra fiber)
Wet Ingredients:

2 large eggs
1 cup unsweetened almond milk (or any milk of choice)
1 tsp vanilla extract
1 tbsp maple syrup or honey (optional for sweetness)
1 tbsp coconut oil or melted butter (optional for richness)
Instructions:
Prepare the Oat Flour:

Blend the gluten-free oats in a blender or food processor until they become a fine flour.
Mix Dry Ingredients:

In a large mixing bowl, combine the oat flour, almond flour, protein powder, baking powder, baking soda, salt, and chia seeds or flaxseeds if using. Mix well.
Mix Wet Ingredients:

In another bowl, whisk together the eggs, almond milk, vanilla extract, and maple syrup or honey if using. Add the melted coconut oil or butter if desired.
Combine Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter sit for a few minutes to thicken slightly.
Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
Serve:

Serve warm with your favorite toppings such as fresh fruit, nut butter, yogurt, or a drizzle of maple syrup.
Tips:
Consistency: If the batter is too thick, add a bit more milk. If it’s too thin, add a bit more oat flour.
Protein Boost: For an extra protein boost, add a tablespoon of Greek yogurt to the wet ingredients.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a toaster or microwave.
Enjoy your gluten-free high-protein pancakes

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