For many of us our body cannot tolerate, or we choose not to eat gluten. Gluten causes digestive issues for those who cannot tolerate it. But most of us love pancakes including myself. Here’s a recipe that is gluten free, and high in protein. Reduce your calorie intake by substituting syrup with “no added sugar jam”.
Photo courtesy of nour_ish
1 ¼ cups whole wheat or amaranth flour
1 tsp baking powder
2 Tbsp maple sugar flakes or brown sugar
½ tsp ground cinnamon
¼ tsp sea salt
8 egg whites
1 cup fat free cottage cheese
1 cup fat free plain yogurt
1. Combine first five ingredients in a medium bowl.
Make a well in the centre
2. Combine eggs, cottage cheese and yogurt in small bowl.
Pour into well, Stir until just moistened
3. Heat a nonstick pan or griddle or prepare a skillet with olive oil cooking spray.
Heat should be medium high.
Use ¼ cup of batter for each pancake.
Cook until lightly brown on both sides.
Keep warm in oven until all the batter has used up.
4. Serve with berries or 100% fruit Jam.