Wow, so I really love pancakes. When I went gluten free I thought I would never eat another pancake again but it has really opened up the world of possibilities to me.
I have tried quite a few gluten free pancake recipes including my Buckwheat Pancakes that I am a huge fan of but I was looking for something high protein.
This recipe produces a very moist and light pancake, similar to the 2 ingredient pancakes you see out there but with a little more body. Check out how tall and fluffy these are…
First off, pancakes are one of those foods that you don’t want to be chewy and “gluteny” so it actually works out really great. There are so many flour options too! I have made them with white rice flour, brown rice flour, potato flour, buckwheat flour and almond flour and they all have their unique flavors and health benefits.
This recipe uses coconut flour and eggs to hold it all together which creates a beautiful, high protein, low carb pancake.
- 1 egg
- 2 egg whites
- 2 Tbsp coconut flour
- 2 Tbsp ground flax seed
- ½ tsp baking powder
- 1 tsp cinnamon
- 6 Tbsp milk
- ½ banana
- ½ tsp vanilla
- Put the eggs into blender for 30 seconds
- Add the rest of the indredients and blend until well combined
- Let the mixture sit and thicken for 5 minutes
- Set a non-stick pan to medium heat
- Cook each pancake until bubbles form on the top and then flip to cook on the other side