Baking mixes are extremely convenient to have on hand for the making of no-brainer breakfasts, snacks and treats. But, gluten-free/or and Paleo-friendly baking mixes are either hard to find or too expensive for my budget. 
After some experimenting around, I came up with an easy no-grain, no-gluten, low-carb option to store-bought that . . . err, let’s you have your cake and eat it too! Read on to get all the details on my Paleo Protein Baking and Pancake Mix, how-to make it, and a few easy recipes ideas!
Baking and making bread-like things without gluten and that will abide by a Paleo-friendly diet isn’t impossible – but you do have to readjust your mindset on texture just a bit, you will not be getting that super light, squishy white bread texture. That’s find by me though, I’ve always enjoyed baked goods with more substance.
As with most alternative baking, you can’t just swap in a single flour substitute for what would have been all-purpose processed flour. Mixtures of flours help to keep alternative flours and baking mixes light and compensate for the fact that the stretchy, binding powers of gluten are gone. For my Paleo Protein Baking and Pancake Mix, I used almond flour, coconut flour and some tapioca starch to keep these two flours a little “fluffier.” Also, baking soda is included for a bit of “rise” – btw, baking SODA is considered Paleo-friendly (it’s just sodium bicarbonate) while commercial baking POWDER is not.
To sweeten my paleo protein baking and pancake mix, I used erythritol. Don’t be shocked by the laboratory-sounding name and assume (wrongly) that it is an artificial sweetener. Erythritol, in fact, is a natural sweeter that is made by fermenting whole plant pulp into a zero-carb, zero-calorie sweetener that has a low glycemic impact yet looks and performs pretty much like sugar (it’s a tad not as sweet). I’ve long used the Organic Erythritol from Now Foods.
To boost up the protein in my paleo protein baking and pancake mix, I used Clean Lean Protein from Nuzest in the Smooth Vanilla flavor. A few die-hard paleo-ists might say NO PROTEIN POWDER, but I disagree – as we are living in the 21st century and need to made some modifications for modern life. This protein powder is made from premium pea protein and provides all nine essential amino acids (those our body can’t make), while remaining a product that even vegans can use. Of course, I appreciate the great taste and that all the Nuzest products are natural and free from all common allergens. No gluten, dairy, soy or GMO — and no added sugar!
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A ¼ cup serving (without any additional ingredients you might add for a recipe) has just 100 calories, with 4.4g fat, 15g carbohydrate (9g of which are dietary fiber and only a scant 0.3 sugar), and 7.6g protein.
For the longest lifespan, store mix in the fridge . . or in my favorite new amazing appliance, the Vacuvita!
Here are a couple ways I like to use Paleo Protein Baking and Pancake Mix, both are insanely easy breakfast ideas (which is definitely what I need in the morning).
First up, a simple Paleo Vanilla Mug Muffin for one. Simply add ¼ cup of the mix to a big mug and stir in 4 tablespoons of water and one egg white. Microwave for 60 to 75 seconds, depending on the strength of your microwave. Keep a close eye on this mug muffin, near the end of cooking it will start to rise up like a soufflé and start to overflow the mug. Just pause the microwave for a couple seconds, let it cool down, and resume cooking. Top with your choice of yummies like cream and berries, nuts and dried fruit, almond butter and more!
Second up, is an equally easy Paleo Skillet Pancake for Two recipe. In small bowl, mix together ½ cup of paleo protein baking and pancake mix with 6 tablespoons of water and one whole large egg. Place in small oven-proof skillet and bake at 350 F degrees for 15 minutes, no need to flip. Remove from oven, let cool one minute in pan before transferring to plate. Top with maple syrup, honey, date syrup or whatever drizzle delights you and share with a friend!
Disclaimer: This post contains affiliate links.
What did you eat for breakfast today? How would you make customize the mug muffin or skillet pancake — spices, syrups, nuts, fruit and other toppings. Share you ideas in the comments, make me drool! XOXO, Jennifer
Enjoy all of your favorite baked goods and maintain your Paleo, gluten-free, dairy-free, soy-free, or vegan lifestyle. Easy to prep this homemade mix ahead and then make breakfast, treats and snacks fast.
- 1 cup almond flour
- 1/2 cup cup coconut flour
- 1/2 cup tapioca starch
- 1 cup vanilla protein powder (like Clean Lean Protein from Nuzest)
- 1/2 cup Erythritol
- 2 teaspoons baking soda
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In large bowl, mix together all ingredients using a whisk to break up clumps and keep light.
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Store mix in air-tight container or zip-top back, preferably in the refrigerator to keep almond meal fresh longer.
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Serving size 1/4 cup.
Hi,
Can you sub the protein powder for collagen? Or simple don’t use it?
Thanks,
I’m thinking you CAN substitute, because I’ve used protein powder and collagen powder interchangeably in other recipes . . . BUT, not this one. Still, I think it would be fine.
Any suggestions for a coconut flour substitute? I can’t eat that. Also, would coconut sugar be a comparable sweetener?
The coconut sugar swap will work . . as for the flour, I’ve not tried with another but am thinking an equivalent amount of cassava or rice flour will work . . or even a purchased gluten0-free blend flour