Recipe: The Protein-Packed Pancakes You Should Definitely Make
When my husband began eating gluten-free, pancakes were one of his saddest farewells. Breakfast for dinner is a staple in our house and pancakes are hard to beat. I tried a few mixes and fell hard for Trader Joe’s gluten-free pumpkin pancakes — alas, it’s a seasonal item.
But making your own is always a good bet, so I got to work in the kitchen. I wanted a pancake that was naturally sans gluten, low enough in calories that I could partake, and filled with enough protein to keep us satiated. Well, my friends, I have found it. And the best part? This pancake mix is made, start to finish, in your blender.
No need to eschew this iconic breakfast food when it makes your body (and your mouth) this happy. And go ahead and serve ‘em alongside some Greek yogurt for an added protein punch. Happy breakfast-for-dinner eating!
Recipe: Protein-Packed Gluten-Free Pancakes
Serves 4-6 (Recipe adapted from Clean Eating)
1 c. oats
1/2 c. egg whites (or two egg whites)
2/3 c. ricotta cheese
2 tbsp. flax seed
4 tsp. baking powder
1 tsp. vanilla
1 tbsp. maple syrup
1. In a blender or food processor, grind oats to a powder.
2. Add remaining ingredients and pulse to combine.
3. Heat a griddle or skillet over medium-low heat.
4. Add batter in rounds and cook till golden brown. Flip and cook on second side. Transfer to cooling rack or serve. (To freeze, place in freezer on cooling rack and freeze for about thirty minutes. Combine pancakes in gallon freezer bag. When ready to eat, toast as long as needed in a toaster.)
Per serving, accounting for 4 servings: 214 calories, 7.9 fat grams, 106 milligrams sodium, 727 milligrams potassium, 23.1 grams carbs, 3.1 grams dietary fiber, 3.8 grams sugar, 12.6 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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