gluten-free, protein, pancakes, vanilla, almond, healthy recipe, healthy eating
Gluten-Free Protein Pancakes

Seems like protein pancakes are always popular and there are tons of recipes available...Of course, I had to create my own recipe that is full of flavor, but comes with zero guilt. Do you like your pancakes to be healthy but also slightly fluffy and really delicious? If yes, then you want to try this recipe. What makes them so special? Almond flavoring!

How many kitchen accidents have you had that turned into your favorite recipes? This is mine, by far. I accidentally grabbed the almond extract instead of vanilla one morning, and then it became a permanent fixture for favorite breakfast food.



- 1 scoop Quest multi-purpose protein powder

- 1/3 cup Gluten-free flour

- 1 TBS collagen powder

- 1/4 tsp GF baking powder

- 1 tsp cinnamon

- 1 tsp ground flax

- 1/8 tsp pink Himalayan salt


- 1/2 cup egg whites

- 2 TBS unsweetened applesauce

- 1/2 tsp honey

- 1/8 to 1/4 cup unsweetened vanilla almond milk

- 1/8 tsp vanilla extract

- 1/4 tsp almond extract


Combine all of the dry ingredients in a measuring cup. Add the wet ingredients into the same cup and whisk until the batter is smooth. (Using a 2-cup measuring cup will make it easy to whisk and pour batter.) Heat up your non-stick pan and pour batter into desired shapes and sizes. Flip the pancakes when you start to see bubbles on top. Heat up the flip-side for about one to two minutes. This amount should make about four or five 4-inch pancakes. If you like them extra fluffy, add a little more baking powder. I usually top mine with strawberries or butter spray with a little cinnamon and stevia.

Gluten-Free Pumpkin Protein Bread by Smash Fitness. High protein, low-carb, low-fat, low-sugar, and super moist and delicious.
Gluten-Free Pumpkin Protein Bread by Smash Fitness

Pumpkin is one of the best Fall/Winter seasonal foods because there are so many ways to use it! My absolute favorite is Pumpkin Bread! The trouble that I found when looking for a good recipe was that nothing suited all of my needs. Not only did I need a gluten-free recipe, but I wanted something with some added protein, low or no sugar, and low fat. After some trial (and a little error), I got it right on my own. My recipe is not super sweet, so it’s perfect to add to any meal, especially during the holidays! It’s very moist and packed with holiday spices to lift up the flavor! If you like a really sweet bread, just sub the maple syrup for all stevia. I used an 8 ½ x 4 inch loaf pan and easily made 10 big servings!

With 10 slices, each slice is 169 calories with 30 grams Carbs, 3 grams of Fat, and 6 grams of Protein.

PREP TIME: 15 minutes COOK TIME: 45 minutes TOTAL TIME: 1 hour



- 1 1/4 cups gluten free baking flour

- 1scoop Quest multi-purpose protein powder

- 1 TBS pumpkin pie spice

- 1 tsp cinnamon

- 1 tsp baking soda

- 1/2 tsp salt


- 2 large eggs

- 1 cup pumpkin puree

- 1/2 cup unsweetened applesauce

- 6 TBS maple syrup

- 1/4 tsp stevia

- 1 tsp vanilla extract

- 1/8 cup unsweetened vanilla almond milk


- 1/4 cup rolled oats

- 1/4 cup brown sugar (not packed)

- 1 tbs coconut oil, melted

- 1 TBS gluten-free flour

- Dashes of cinnamon & pumpkin pie spice


Preheat the oven to 350 degrees. Spray bread pan with cooking spray. For the bread: Mix the dry ingredients together in a large bowl. In a separate bowl, mix the wet ingredients. Add the wet ingredients to the dry ingredients and stir until combined. Pour into pan and smooth out batter. Combine all ingredients for topping in a separate small bowl. Sprinkle the topping evenly over the batter. Bake at 350 for 45 minutes (until a toothpick comes out clean).

How do you like combining some of the best flavors, plus protein? These muffins are super moist and full of flavor! You can even use another type of nut butter to choose your preferred flavor. It’s like a “Choose Your Own Ending” story by choosing your path to the perfect flavor combo for your palette!

Super moist and full of flavor! Chocolate Banana Peanut Butter Protein Muffins
Chocolate Banana Peanut Butter Protein Muffins

This recipe makes a batch of 12 small muffins. Macros are 4g Protein, 14.8g Carbs, 3.7g Fat and 106 calories for each.


Preheat the oven to 350. Mix your wet ingredients: 1. 3 small/medium bananas mashed 2. 1 small egg 3. 6 TBS baking stevia 4. 3 TBS unsweetened applesauce 5. 1/4 c peanut butter

In separate bowl, mix the dry ingredients: 1. 1/2 c GF baking flour 2. 3 TBS dark cocoa powder 3. 1 scoop chocolate protein powder 4. 1/4 tsp salt 5. 1/2 tsp baking powder 6. 1/2 tsp baking soda

Slowly fold the dry mixture into the wet bowl without overmixing. I also folded in some Enjoy Life mini chocolate chips (about 2 TBS), but you can add nuts, dried fruit, or peanut butter chips...whatever you like!

Bake for 20 min (to 25 depending on your oven). Enjoy!