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Tabitha's Gluten-Free Pancakes
Posted by Tabitha Klausen on
I love pancakes, who doesn't? I have made them any way I can, I've tried the egg and banana low-carb kind, pumpkin, oatmeal, protein etc... The other morning when I woke up I was craving bready, filling, yet delicious gluten-free pancakes.
That is why I chose the gluten-free flour. It has more calories, but hit the spot, and I knew I needed the calories to fuel the leg routine I had planned that day. Next I added protein powder, because I had to get my protein in, and from then on I just looked around my kitchen and grabbed a couple ingredients that looked appealing: sliced almonds, and strawberry preserves.
On this morning I was feeling a bit fancy, so I also added some sprinkles... Why not?
I hope you enjoy these as much as I did.
Ingredients:
- 1 cup gluten-free flour (optional - blended steel cut or gluten free oats)
- 1 scoop vanilla Beast protein powder (also good with chocolate)
- 1 tbsp baking powder
- 1/2 cup almonds
- 2 whole eggs
- 1/4 cup egg whites
- 3 packets stevia or truvia
- 2 tablespoons sugar-free strawberry preserves
- In a large bowl mix all dry ingredients together well, then add eggs and preserves. Mix again well.
- Let mixture sit for 3-5 minutes. This is one step I always used to skip in recipes, but don't. The mixture will get thicker and you will have better pancakes.
- While waiting for mixture to thicken, grease large non-stick pan (using extra virgin olive oil, or coconut oil) and heat on medium.
- Pour 1/4 cup of batter at a time onto your heated pan. If the mixture is too runny, add a little more flour until your desired texture.
- When pancake bubbles in center, carefully flip over and cook for another 1-2 minutes, checking to make sure they aren't burning. (They burn quickly). You may have to turn down the heat to medium/low, or low, while cooking to prevent burning.
- Enjoy Them!