Gluten Free Protein Pancakes

Gluten Free Protein Pancakes

Gluten Free Protein Pancakes

Breakfast is arguably the best meal of the day – especially when pancakes are involved! I love breakfast not just because it helps set the tone for the day, but also because sweet and savoury dishes are both options.

bp_proteinpancakes1For those of you who *also* have a sweet tooth, you will love my weekend pancake recipe. It is totally adaptable and you can add any toppings you like – ie. blueberries, bananas, or even chocolate chips! I love topping them with a touch of maple syrup and some coconut cream for added healthy fats.

Tapioca flour might be an ingredient in this recipe that does not live in your pantry. I had never bought tapioca flour until I decided to make grain free pancakes. Tapioca flour is a grain free flour made from the root of a cassava plant.  It is high in carbohydrates, calcium and B vitamins. It can be found at any health food store or health section of any grocery store and is a great staple for gluten free baking. 

Back to the pancakes! They are super filling and nutritious and don’t require a lot of time to make. One recipe has approximately 18g of protein.

bp_proteinpancakes2Hopefully you can include these pancakes in your weekend breakfast recipe rotation. Making tasty food that also happens to be nutritious is, in my opinion, the best way to start the weekend :) 

Ingredients:

  • 2 eggs
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 cup of water
  • 1 tsp. baking powder
  • cinnamon
  • a pinch of salt

How to Make:

  • In a medium sized bowl, whisk the eggs
  • Add the flours, baking powder, cinnamon and salt and combine
  • Add the water starting with 1/3 of a cup. If the batter is too thick, add more more water, and if it seems thin, you can let it sit for a few minutes until the coconut flour absorbs some of the liquid
  • Heat a pan with coconut oil on medium heat
  • Add 1/4 cup of batter or less if you prefer even smaller pancakes
  • Cook until little bubbles start forming and then flip the pancake on the other side. Leave it on the pan for 1 minute until cooked through
  • While I make the full recipe, I leave them on a cooling rack in the oven to keep warm
  • Enjoy with maple syrup and toppings of your choice

NOTE: This recipe is enough for one serving. I usually double the recipe and re-heat any leftovers during the week if there any.