Gluten-Free Blueberry Protein Pancakes

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In case you didn’t know I have a tremendous love for pancakes. (Actually I have a tremendous love for everything sweet, glazed and doughy but that’s another post.) So I wanted to find a way to create a nutritious and healthful pancake that didn’t make me want to cough up a lung when I ate it. Enter my blueberry protein pancakes! These are so moist and delicious, you would never know that they contain whey protein and DO NOT contain an ounce of butter in them.

What keeps the pancakes so moist and tender is the small amount of safflower oil and the low fat buttermilk. That coupled with the fresh blueberries that burst in your mouth and I’d have to say that these are a winner.

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Here’s what you will need…eggs, safflower oil, vanilla extract, Splenda, lowfat buttermilk, salt, baking soda, baking powder, gluten-free almond meal/flour, gluten-free oat flour, your favorite gluten free protein powder, and fresh blueberries.

NOTE: I am a big fan of safflower oil, which comes from the safflower plant. I use it anytime I am doing high heat cooking (searing) and when I don’t want to impose any flavor (like olive oil does) on a dish (when cooking desserts and stir fry). Although less known than other high heat oils like canola oil, you still can find safflower oil in almost any grocery store around the country. When purchasing safflower oil make sure to get the high oleic acid version. I get mine at Whole Foods.

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NOTE: I have tried a ton of different whey protein brands over the years and I have found that my favorite by far is the BPI Sports Whey HD. It has a wonderful consistency that blends flawlessly in smoothies and recipes and the flavor that I get (Vanilla Caramel) goes well with many dishes. I even prefer it to the non-flavored version in my apple, kiwi, and cucumber green smoothie. I especially love it in this pancake recipe. This brand can be found at Vitamin Shoppe or on Bodybuilding.com. Please note that for people with a high gluten sensitivity, this protein DOES HAVE A DISCLAIMER that it is made in a facility that also processes wheat. Please use another protein if that is a problem. You can also omit the protein portion altogether and replace with oat and almond flour, in the same measurements.

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Whisk the eggs and the oil together.

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Add the following ingredients, whisking after each addition: vanilla extract, Splenda, lowfat buttermilk, salt, baking soda, baking powder, oat flour, almond flour, and protein.

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Your batter should resemble this.

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Heat your nonstick griddle or fry pan on low and spread with a very thin layer of safflower oil or spray with Pam. Ladle batter into the pan. If using a 12” fry pan, 1 full ladle gets 2 pancakes per pan. For a double burner griddle I make 4 pancakes at a time with 2 ladles. (Note: 1 ladle is a little more than 1/2 cup so each pancake will be just over 1/4 cup of batter.) The recipe makes about 14-15 pancakes in total. Immediately after you ladle the batter in, drop the desired amount of blueberries (fresh or frozen) over each pancake.

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Cook for about 1-2 min per side. You will know when to flip the first side because it will begin to form bubbles in the batter. At that point take your spatula and peak at the underside of the pancake to see what it looks like. Flip when the bottom is a light golden color. Cook for 1 min on second side or to your pancake liking. I like mine moist in the middle but cook longer if you like yours more done.

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You can eat these pancakes alone or the way my fiancé eats them…with 3 slices of bacon and sunny side down eggs. Talk about a breakfast of kings!

Gluten-Free Blueberry Protein Pancakes
Author: 
Recipe type: Breakfast
Serves: 14-15
 
Ingredients
  • 2 extra large eggs
  • ¼ cup safflower oil
  • 2 teaspoon vanilla extract
  • ½ cup Splenda
  • 1¾ cups lowfat buttermilk
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon baking soda
  • 2¼ teaspoon baking powder
  • ½ cup gluten-free blanched almond meal/flour
  • ½ cup gluten-free oat flour
  • 4 scoops (approx. 1 cup) gluten-free whey protein powder
  • fresh or frozen blueberries
Instructions
  1. Whisk the eggs and the oil together
  2. Whisk in vanilla extract and Splenda
  3. Whisk in remaining ingredients: lowfat buttermilk, salt, baking soda, baking powder, oat flour, almond flour and protein
  4. Pour the batter into an oiled nonstick skillet or griddle and immediately add desired blueberries to each pancake
  5. Cook pancakes for 1-2 minutes per side or until light golden brown
  6. Serve and dig in!

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