Monday, January 16, 2017

Just Try to Ignore this Gluten-Free Pancake Recipe

Take a look at the fluffy goodness that can be accomplished by using only gluten-free ingredients.  Why wouldn't you eat these delicious pancakes versus the classic wheat and sugar concoction?  Not only does almond flour have 24 oz of protein per cup, and only 24 carbs per cup, but it is also loaded with antioxidents to help your body fight free radicals.  Talk about a breakfast that multi-tasks!  So without further ado, here is that wonderful recipe:

1 cup almond flour
1 tbsp chocolate  chips (optional)
½ tsp baking soda
1 pinch salt
1 pinch ground cinnamon
1 egg
1 egg white
1 tbsp honey
2 tsp vanilla extract

¼ cup water or as needed

1. Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).

2. Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.

3. Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Serve fresh and warm.

And there you go!  Now add some fresh bananas and raspberries and you've got yourself a breakfast that will work for you all the way to lunch time!  

Recipe and photo credit:

No comments:

Post a Comment