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Recipe of the Week: Gluten-Free Protein Pancake

Addie Broyles

How many cookbooks come together because of Instagram?

The photo-centric social media website is how Austin food stylist and photographer Rianna Alberty and Sacramento blogger Jessica Kahn first met.

Alberty, whose blog is called Posh Foodie (, and Kahn, who runs a gluten-free mix company called Kitch & Table (, are both gluten-free and work in the food business, and after connecting via social media, they decided to collaborate virtually on an e-cookbook called “Stack’d: The Gluten-Free Protein Pancake Cookbook,” which came out earlier this year.

The book transforms a basic recipe for a gluten-free, nutrient-dense pancake batter into 30 different dishes, from savory chive and cheddar flapjacks or sweet potato pancakes to lemon ricotta pancakes with berry compote or strawberry shortcake. All of them are based on the techniques and ingredients in this recipe, which they simply call The Classic.

You can buy or find out more about the book ($3.49 for the e-version, $24.99 for a hardback print edition) at

The Classic (Gluten-Free Protein Pancake)

Subtly sweet and altogether scrumptious, these classic cakes are simple to prepare and are the perfect springboard recipe should you get the hankering to have a little fun in the kitchen. If you’re not a fan of Greek yogurt, you can use cottage cheese or even a banana in its place. You also can replace the oats with half a cup of almond meal or flour.

3 Tbsp. milk

2 large eggs

2 tsp. agave

1 tsp. vanilla extract

1/2 cup nonfat plain Greek yogurt

1/2 cup rolled oats

1/2 tsp. baking powder

1 Tbsp. vanilla whey protein powder (optional)

To keep pancakes warm while you make the full batch, preheat oven to 200 degrees.

Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 to 15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with a non-stick cooking spray and you’re all set for the batter.

Pour a scant 1/4 cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 to 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.

Cook on the second side for an additional 1 to 2 minutes, or until golden-brown. Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter. Serves one or two.

— From “Stack’d: The Gluten-Free Protein Pancake Cookbook” by Jessica Kahn and Rianna Alberty