Who Says You Can’t Have Pancakes in the Middle of the Day?
Last Sunday after my hike and gym workout, I whipped up some well deserved pancakes to enjoy in the backyard. It was all prepared and consumed within an hour! Completely impromptu! Just felt like it since I haven’t had pancakes in almost a year! (Ok, we won’t include my favorite German Potato Pancakes last December). These are gluten free, (almost) dairy free and I only used the fruit and syrup to sweeten the deal! (No sugar in the batter!).
Try this. Warning: it’s impromptu…. freestyle recipe I just came up with, meaning I did not quite measure my ingredients (picked up my grandmother’s habit here). So, play with the proportions until you get the right consistency before pouring onto the griddle!
(Yields 3 med/large pancakes)
1/2 cup gluten free flour (I used a blend of coconut flour and Bob’s Red Mill baking flour)
1 whole egg
1 tblsp olive oil
(start with) 2 tblsp almond or coconut milk (then drizzle more to get right consistency)
1/2 of small/med banana mashed
1/4 tsp aluminum free baking soda
1/2 tsp bourbon vanilla
1-2 oz protein powder (I used a clean vegan, pea protein I recommend to patients)
1 tbsp ground flaxseed meal
sprinkle of cinnamon
Combine all the ingredients above with a wisk, then gently stir in 2 tblsp of organic blueberries. You may want to play with the flour and almond/coconut milk proportions until you get the right consistency. Fry them in either olive oil or organic butter (healthy fats). I chose the butter and serve with pure maple syrup.
This was too delicious not to share. If you nailed the proportions and care to share with us, please post a comment or email me at email@example.com. Enjoy!