I love lazy Saturday mornings. The one day where we let the kids wake up and turn on the tv while my husband and I dream away happily. Eventually waking up (ok, that means about 8am) to the smell of coffee brewing. A treat I only give myself on the weekends. Mmmmmm. Then heading downstairs to make a fabulous breakfast of pancakes and lots of delicious fruit.
The problem with this picture is that pancakes of course are full of gluten and low on protein. Being as I like to eat wheat free and make sure I get in my protein serving at every meal/snack, I’ve been forced to miss out on this delightful breakfast with the fam for far too long.
The good news, my friends? I have found a solution!! I’ve come up with a delicious, nutritious, wheat free, high protein pancake recipe! Woot woot! So no more do I have to sit back and drool while the fam eats their meal. I can now partake in the awesomeness of pancakes once more. Want more great news? This recipe is super easy and doesn’t require any crazy ingredients. I know, I know, just thank me later.
*Disclaimer: I am not a photographer so please do not judge me or this recipe by the quality of these photos. You’re just lucky I took the time to take a picture or two before gobbling up all this goodness.
So without further ado, here is my protein pancake recipe.
Clean Eating Wheat Free Protein Pancake
- 1/2 cup oat flour (*to make your own, grind regular oats in Vitamix or blender. Be sure to use gluten free oats if required)
- 1 tsp cinnamon
- 1 1/4 tsp baking powder (*use gluten free brand if required)
- pinch of sea salt (I use Redmond’s Real Salt)
- 1/2 Tbsp chia seeds (optional)
- 1/2 tsp vanilla extract
- 1/2 cup liquid egg whites
- 1 Tbsp unsweetened almond milk
Mix dry ingredients in a small bowl. Add in wet ingredients and whisk together. Let batter sit for a few minutes. In the meantime heat your griddle or frying pan. You can either make one giant pancake, like I do, or make 3-4 smaller pancakes. Cook as you would a regular pancake, watching for bubbles to form on top before flipping and cooking 1-2 minutes on the other side. Add your favorite toppings and enjoy!
This recipe even passed the test with my son, who is ULTRA picky in the wheat free department. Mmmmm mmmm good.
What’s your Saturday morning routine? Are you a Saturday morning early riser or do you enjoy a more laid back kind of day?