We eat a lot of pancakes. I make these pancakes for the kids in double batches and they’re always in the freezer, ready be put in the toaster for an easy breakfast. Rich used to partake (we’re talking 8-10 at a time) so he mourned the loss when he went gluten-free. So get this – I bought a gluten free mix!
I just didn’t want to think about or look up recipes for yet another kitchen endeavor (and one that I wouldn’t be partaking of). The thing is, I kept forgetting to buy the next bag of mix. When I saw this recipe in my Clean Eating mag I loved the ease with which it could be made (entirely in a blender) as well as the fact that the protein stats (7 grams protein for 150 calories per serving) meant I’d be as happy to toast two up for breakfast as he would be for snack-time. No more mixes.
To cut down on needing massive amounts of maple syrup (I LOVE maple syrup but at 220 calories per serving, it’s something I tread lightly with), I usually eat my pancakes with a side of yogurt mixed with microwaved frozen fruit (it makes it more saucy than if I used fresh). In this particular case the yogurt amps the protein even higher, making for a perfect breakfast or lunch that still feels indulgent. I made these on Saturday at naptime and Rich and Tess were all up in my grill, trying to get samples. They gave these four thumbs up.
High Protein Gluten Free Pancakes
Adapted from Clean Eating
1 c. oats
1/2 c. egg whites (or two egg whites)
2/3 c. ricotta cheese
2 tbsp. flax seed
4 tsp. baking powder
1 tsp. vanilla
1 tbsp. maple syrup
1. In a blender or food processor, grind oats to a powder.
2. Add remaining ingredients and pulse to combine.
3. Heat a griddle or skillet over medium low heat.
4. Add batter in rounds and cook till golden brown. Flip and cook on second side. Transfer to cooling rack or serve.
To freeze, place in freezer on cooling rack and freeze for about thirty minutes. Combine pancakes in gallon freezer bag. When ready to eat, toast as long as needed in a toaster.