In honor of Mother’s Day, I thought I’d write a post centered around a food I always used to bring to my mom (breakfast in bed of course!) on madre day. What about those gluten free moms out there? They deserve breakfast in bed too! So, here is a recipe for delicious, healthy, flourless pancakes.
Pancakes used to be one of my favorite things in the whole world before I was diagnosed with celiac disease. In the land of gluten free…pancakes are definitely not the same. So, I pretty much didn’t eat pancakes for years (sad).
A few months back, a friend of mine posted about “protein pancakes” and I thought it was interesting. The ingredients seem weird, but I wanted to give it a try. Healthy pancakes seemed impossible to me, but I tried it and I’ve made a few modifications.
Coconut oil (for cooking)
1/2 cup oats (I use Bobs Red Mill Gluten Free Rolled Oats)
1/2 cup cottage cheese
1/2 cup egg whites (if you don’t have egg white substitute, I’ve found that 4 large egg whites works well)
Cinnamon (to taste, I use a pretty generous amount…at least 1 tsp)
1/4-1/2 cup Blueberries (fresh or frozen)
Put oats, cottage cheese, egg whites and cinnamon in a high speed mixer (I use one of those magic bullet things – mine is off-brand – and its perfect). Mix until smooth. Stir in berries (by hand).
Place a pan on medium heat and put in the coconut oil. I know this means you can’t use a griddle…but trust me…the coconut oil brings a flavor that is totally worth it.
Pour in 1/2 of the batter and spread the blueberries around (especially necessary when using frozen berries). Cook like a regular pancake! It will get the air bubbles and “dry” around the edges the same way. I’ve eat mine as is (no toppings) because I’m cutting out sugar, but give mom her favorite toppings on these. I’m sure she will love them!
I’ve been thinking about playing around with other fruit, like banana or raspberry or peach. Did you try any variations you liked? What did you (or your mom) think of these?
And, again, have a happy Mother’s Day!