Prep and preheat

Preheat a non‑stick skillet or griddle over medium heat and lightly oil the surface with avocado or coconut oil so the pancakes don’t stick. In a medium bowl, whisk together the gluten‑free flour, baking powder, baking soda, salt, chocolate protein powder, and cinnamon until the dry ingredients are evenly combined and there are no clumps. Make sure the mixture is fully blended so the pancakes rise evenly as they cook.

Make the wet mixture

In a separate bowl, beat the egg with the almond milk, and oil until smooth and slightly frothy. The wet ingredients should be pourable but not too watery. Slowly add the dry mixture to the wet, stirring just until the batter is smooth and there are no large dry spots; avoid overmixing, as this can make the pancakes dense.

Cook the pancakes

Use a ladle to spoon pancakes onto griddle. Once bubbles are noticeable on borders of pancake, flip to cook other side. Each side should be golden brown, cooking for approximately 3-4 minutes on each side.