My last pancake recipe I was pleading to the gluten free gods to finally allow me to succeed in finding a flour substitute that actually worked. Well, the heavens shined down this morning, and poof! Trader Joe’s all purpose, gluten free flour with a dash of Perfect Fit’s vanilla protein powder was the winning combo. 

Now, my regular readers know I’m not a supplement person, and I believe in including vitamins and minerals in our diets from whole foods, but I received samples of the new and (much) improved Perfect Fit protein powder, and hadn’t tried baking with it yet, so gave it a shot. Like I’ve mentioned before, I’m still curious where the ingredients are sourced, but seeing stevia, as well as their other old ingredients, get the boot, I’m pleased to experiment with it in small doses on occasion. 

All last week I was a garbage disposal eating whatever I wanted WAY too often – including chocolate. Normally my go-to pancakes involve incorporating dark chocolate chips somehow, but I wasn’t feeling that this morning. Confession: it’s because I went to breakfast with Tanner and his dad yesterday (we don’t do that so chocolate was my comfort haha) and ordered chocolate chip pancakes #dietstartsMonday. 

Sooooooo, chocolate aside, I wanted to mix in berries and have these pancakes me slightly sweet, slightly tart. The secret ingredient to my pumpkin bread is orange juice, so that set the tone for these gems. Hope you enjoy these as much as Tanner and I did this morning!

Orangeberry Gluten Free Pancakes


Use all organic/non-GMO when possible

  • 1 cup Trader Joe’s gluten free all purpose flour 
  • 1/2 scoop vanilla PF
  • 1 egg
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla extract 
  • 1/4 cup pineapple orange Simply Orange juice 
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon lemon honey
  • 2 tablespoons coconut sugar
  • 1/2 tablespoon coconut oil
  • 2 tablespoons dairy free, unsweetened, vanilla coconut yogurt 
  • Optional: add a little lemon and Orange zest 
  • 1/4 cup raspberries and blueberries (add to batter after blending everything)


  1. Heat skillet to 250-300 degrees
  2. Add all dry ingredients to a blender and mix. 
  3. Add wet ingredients (everything but berries should be added) and blend well
  4. Add berries to batter and mix into batter gently with a spoon 
  5. Spray coconut oil on skillet
  6. Add 1/4 cup sized amounts of batter to skillet, and flip every few minutes, when you’re able to remove cleanly from side to side 
  7. Serve with fresh berries
  8. Optional: top with a little orange and lemon zest or shredded coconut
  9. Serve with 100% pure maple syrup, make an fresh berry compode, or too with unsweetened, dairy free coconut yogurt


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