These high protein, gluten free pancakes & waffles will soon be everyone’s favorite – whether you’re training or just need a good breakfast to get the day going!


  •  1 1/4 cup Magnolia Mixes High Protein Pancake & Waffle Mix
  • 2/3 cup lowfat buttermilk (Dairy-free option: Approximate buttermilk with 1 tsp of vinegar added to 2/3 cup of almond milk or any other nut milk. You can also add vinegar to regular milk if you don’t have buttermilk on hand.)
  • 3 eggs


Whisk egg and buttermilk together. Add pancake & waffle mix. Whisk until thoroughly blended.

Add oil to a nonstick pan or iron skillet. Heat until a drop of the pancake mixture sizzles.

Pour 1/8 cup of mixture into pan for each pancake. Cook until golden brown. Flip pancake and continue cooking until other side is golden brown. Remove from pan and enjoy!

Makes 4 servings.