Fluffy Gluten Free Pancakes (Healthy & High Protein)
This is our family's go to weekend morning breakfast. I love pancakes but I don't love the idea of starting the day off with refined flour and sugar. So I created this healthy gluten free pancake recipe that is packed with protein, healthy fats, and fiber. These pancakes leave you feeling satiated and set you up for balanced blood sugar throughout the day. Top them with your some grass fed butter and a little bit of pure maple syrup or berry compote.
Ingredients
- 1 organic banana
- 5 pasture raised eggs
- 1 1/2 cups organic gluten free rolled oats I use just under 1 1/2 cups when I add in the flax seeds
- 3 tbsp flax seeds
- 3/4 cup Organic Ricotta Cheese Alternatively you can use cottage cheese or coconut yogurt for dairy free. Refer to my notes in the ingredients section
- 3/4 cup coconut milk or full fat dairy milk
- 2 tsp aluminum free baking powder
- 1 tsp ground sea salt
- zest from 1/2 of a lemon
- 1 scoop unflavored collagen protein powder optional (I use the Adapt Naturals collagen)
- organic blueberries optional
Instructions
- Add all of the ingredients to a blender (except for the blueberries if using). Blend until very smooth.
- Heat a cast iron skillet or griddle. Once hot, drop the pancake batter by heaping spoonfuls onto the griddle. Add 2-3 blueberries to each pancake while they are cooking (if using). Once they start to bubble they are ready to flip. Flip and cook on the other side until golden brown.
- Enjoy with some grass fed butter or coconut oil and homemade raspberry compote, nut butter, or a little bit of pure maple syrup
Tried this recipe?Let us know how it was!