Kids and adults love pancakes, but they are usually filled with processed ingredients and are carb-laden. This gluten-free recipe is easy to make, low in sugar, and packed with protein and fiber. Feel free to play around with the recipe because it is very forgiving. I make large batches of these pancakes for my kids and store the leftovers in the fridge, You can serve them as cold snacks or toast them for a hot breakfast.
- 3 cups gluten free pancake mix (make sure it is made from a quality flour, like brown rice or buckwheat, and low in sugar)
- 2 eggs
- 1/4 cup olive oil
- 1-2 cups frozen blueberries
- 1/2 cup rolled oats (use gluten free oats if have severe gluten intolerance)
- 2-3 Tbsp ground flax meal
- 2 scoops high quality protein powder
- 1/4 – 1/2 cup of chopped raw nuts (optional)
- 1/4 cup hemp seeds (optional)
- Water – as much needed for pancake consistency
Mix all ingredients in a large bowel and scoop out spoonfuls in a large pan or skillet heated to about 375.
Yields 30-40 mini pancakes.
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