I don’t normally post recipes, but this one is too good not to share. I made these gluten-free protein pancakes this morning after my son’s first sleepover. (Agh, he’s getting so old!) If you “run out” of syrup, these are actually quite healthy.
I added diced strawberries this morning, and have done blueberries in the past. I bet diced bananas would also be great. And they are delicious plain.
Incidentally, if said sleeping-over children profess that they are starving and want to eat ten more pancakes, and you start making another batch, and while the first ones are on the griddle they all say they are full and can’t eat anymore – they also freeze well.
2.5 cups gluten-free oats, ground in the food processor to the consistency of flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 0% Greek yogurt
1 cup milk
2 tablespoons vegetable oil (olive oil or melted butter would work as well)
1 tablespoon vanilla
Stir together the ground oats, baking powder and salt until combined. Add all the remaining ingredients and whisk together well.
Heat a pan or griddle over medium high heat until quite hot. Coat with cooking spray. Add about 1/4 cup of batter to the griddle per pancake. When it starts to bubble, flip and cook the other side.
This recipe makes about 24 pancakes.
If making 24 pancakes, each pancake has approximately 64 calories, 3 grams of fat, 1 gram of sugar and 3 grams of protein (based on using 2% milk).