- Be gluten free
- Be high in protein
- Be as light as possible
Recipe: Gluten-Free, High-Protein Pancakes
1/2 cup garbanzo bean flour
1 cup almond meal flour
1 cup gluten-free all purpose baking flour
1/2 leveled teaspoon unrefined sea salt
2 1/2 teaspoons baking powder
1/2 cup liquid Egg Beaters (or 2 large eggs)
3 tablespoons safflower oil
1 cup soy or almond milk
Non-stick pan spray
- Add and mix all dry ingredients in one bowl. In a second bowl, add all wet ingredients, mixing thoroughly. Pour wet ingredients into dry ingredients and stir to eliminate clumps. Stir from the bottom of the bowl to ensure that dry ingredients at the bottom are thoroughly incorporated.
- Heat pan over medium low heat. Spray non-stick pan spray in skillet and add approximately two tablespoons of pancake mix to heated pan. Flip pancake when bubbles or “pinholes” appear over most of the surface of the pancake (you can also lift the pancake slightly and check for a golden-brown bottom). Repeat the cooking process for each pancake and place the pancakes into your stove’s warmer or in the oven at 170 degrees Fahrenheit.
- Serve with your favorite toppings.