Gluten Free Protein Pancakes

In the Cittadino household, we eat pancakes.  It is usually a Saturday or Sunday morning treat, but once in a while things get crazy and we’ll have them during the week.  Because of Pinterest and so many wonderful Food Blogs, it’s very easy to get access to tons and tons of different recipes.  Sometimes it can be overwhelming and you don’t know which recipe to try!  I honestly have made 15 different Protein Pancake recipes.  For a while, I was on a Flourless Banana Pancake kick (which consists of 2 eggs and 1 very ripe banana blended together).  The consistency was more crepe-like as they were very very thin.  I really enjoyed them, but for Casey, it just wasn’t a legitimate substitute for regular pancakes.  So from there I experimented with almond flour, coconut flour, flax meal, arrowroot flour, unsweetened coconut flakes…and the list goes on.  This recipe I now present you with happened on accident.  I was not following any of the recipes I had previously made, nor did I search for a new one.  I took the lazy approach and used whatever I had in my frig and pantry at the time, and hoped they’d come out edible.  To my surprise, they were so delicious that Casey stated they were “the best pancakes” he has ever had… “ever.”

Recipe:

Serves 2

Ingredients

1 Cup + 1 Tbsp Almond Milk (I usually get/use Unsweetened Vanilla)

1 Cup Almond Flour

1 Serving of Protein Powder (I used Isogenix IsaLean Vanilla. 2 scoops = 1 serving)

1 egg

1 very ripe banana

3 Tbsp Decadent Blend: Chia & Flax Seed with Coconut & Cocoa (See picture below.  I LOVE this blend, but if you have these ingredients individually, feel free to use that instead).

1 tsp baking powder

Organic Coconut Oil to grease the pan

Organic Maple Syrup (I use the real stuff.  No artificial sweeteners).

Strawberries and Blueberries (or fruit of your choice).

Directions

1. Mix Dry Ingredients in a Medium mixing bowl (Almond Flour, Protein Powder, Decadent Blend (or any of those ingredients: Chia Seeds, Flax Seeds, Unsweetened Coconut Flakes, Organic Cocoa Powder), Baking Powder

2. In a Small mixing bowl, beat the Egg and add the Almond Milk – mixing them together

3. Pour the Liquid Mixture into the Medium mixing bowl with the Dry Ingredients. Combine/mix together until there is no more dry ingredients visible.

4. Mash the banana into the mixture.  I used a fork to make sure it was “mushed” and blended well with the rest of the ingredients.

5. Put a Tablespoon of Coconut Oil in a pan and turn your stove to medium heat

6. Using a Large spoon scoop the batter and pour into the pan.  Flip the pancakes once the edges are cooked – about 1-2 minutes on each side.  Be sure to keep the stove on medium heat or they will burn on the outside and be gooey on the inside.  Add more Coconut Oil in the pan between batches.

7. Top pancakes with a dash of Maple Syrup, some sliced strawberries, and a handful of blueberries

8. Eat and enjoy!