I was introduced to the idea that you could make pancakes without flour in college. My youth pastor's wife was working through Eating for Life
and the author has a similar recipe. I've modified it to make it more whole foods friendly (not to be confused with Whole 30 compliant - as these are definitely not!). These pancakes also happen to be gluten free but are super delicious and will be adored by both gluteny and gluten free family members alike.
Each pancake has almost 5 grams of protein, making a plate of 4 or so a great start to your day - especially compared to Biquick pancakes which have nearly twice as many calories and a third less protein.
and the author has a similar recipe. I've modified it to make it more whole foods friendly (not to be confused with Whole 30 compliant - as these are definitely not!). These pancakes also happen to be gluten free but are super delicious and will be adored by both gluteny and gluten free family members alike.Each pancake has almost 5 grams of protein, making a plate of 4 or so a great start to your day - especially compared to Biquick pancakes which have nearly twice as many calories and a third less protein.
Ingredients
- 3 eggs
- 1 cup cottage cheese
- 1/4 tsp vanilla extract
- 2 tsp agave syrup
- 1 cup oatmeal
Yield: 12 pancakes
Nutrition information is approximate (PER PANCAKE) and may vary based on the freshness and brand of your ingredients as well as the size of your pancakes (recipe should make 12 pancakes). Nutrition information calculated at: Calorie Count.
Directions
- Add ingredients to a blender in the order listed. Blend on high for 1-2 minutes until mixture is homogeneous and liquefied. If blending is too difficult, you may add some milk or milk alternative 1/4 cup at a time to facilitate blending. Don't add more than a 1/2 cup of milk total.
- Preheat a skillet on medium high heat and grease with coconut oil.
- Pour pancake batter from blender onto skillet. One batch of mix should make 12 pancakes 4-5 inches in diameter. Cook until edges are drying out and center has bubbles before flipping to cook the other side for 3-4 minutes.
- Remove cooked pancakes from skillet. Serve warm with real maple syrup or berry mixture.
Gluten Free Protein Pancakes
Yield: 12
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
My youth pastor's wife was working through Eating for Life and the author has a similar recipe. I've modified it to make it more whole foods friendly. These pancakes also happen to be gluten free but are super delicious and will be adored by both gluteny and gluten free family members alike. Each pancake has almost 5 grams of protein, making a plate of 4 or so a great start to your day - especially compared to Biquick pancakes which have nearly twice as many calories and a third less protein.
Ingredients
- 3 eggs
- 1 cup cottage cheese
- 1/4 tsp vanilla extract
- 2 tsp agave syrup
- 1 cup oatmeal
Instructions
- Add ingredients to a blender in the order listed. Blend on high for 1-2 minutes until mixture is homogeneous and liquefied. If blending is too difficult, you may add some milk or milk alternative 1/4 cup at a time to facilitate blending. Don't add more than a 1/2 cup of milk total.
- Preheat a skillet on medium high heat and grease with coconut oil.
- Pour pancake batter from blender onto skillet. One batch of mix should make 12 pancakes 4-5 inches in diameter. Cook until edges are drying out and center has bubbles before flipping to cook the other side for 3-4 minutes.
- Remove cooked pancakes from skillet. Serve warm with real maple syrup or berry mixture.
Nutrition Facts
Calories
62Fat (grams)
1.9Sat. Fat (grams)
0.7Carbs (grams)
6.3Fiber (grams)
0.7Net carbs
5.6Sugar (grams)
0Protein (grams)
4.9Sodium (milligrams)
93Cholesterol (grams)
42
About the Author:
Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.
She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.
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I have a problem with step 2, I'm highly allergic to citric acid and citrus foods (coconut oil included) what would you suggest as a substitute? Please reply via Email at slc7898@aol.com my name is Shelly. Thanks! I am loving your page by the way.
ReplyDeleteI think any oil you tend to use for pancakes would work. You could use butter or safflower oil. If you have another oil you prefer for skillet cooking, you could use that, too.
DeleteDear Carissa, I clicked on the link as the title "gultenfree pancakes" was interesting to me, since I am gluten intolerant (at the full blown disease stage). I don't wnt to ruin your pleasure offering gluten free advice, however I feel I MUST inform gluten intolerant people (and you) that oats and oatmeal does contain gluten! Before I was diagnosed and due to the dily stomach aches (back then I did not even have the full blown disease yet) several people were encourageing me to make porridge as supper or late evenning treat (to ease pain and since oat is so healthy-if you can stand it). I was just getting sickr and sicker, and althought I did not know the reason, I simply found out, getting the porridge out of my diet (and the morning cecreals and muesli-type stuff with my yoghurt) helped. (However the disease continued with wheat and rye-based products I ate since I did not know why I had problems and the doctors were looking for fodd allergies, nobody thought of gluten intolerance).
ReplyDeleteMany reccipe-writers or bloggers (without the disease I guess) make this mistake with oats, but if you ask your national gluten-intolerant association, they will confirm....Else, have a nice day and continued joy of blogging, kind regards, Carole
Thanks for your note. Oats themselves do not contain gluten although many food manufacturers process their oats on the same machinery used to process wheat. Those sensitive to gluten can usually still eat oats but may need to purchase certified gluten free oats which will not have the cross contamination issue.
Delete