Sunday, April 8, 2012

Guiltless Harvest Protein Pancakes

We decided to whip up some gluten-free yumminess for Easter morning.  After a little debate, we decided on the following recipe that we put together by going through the pantry!

Guiltless Harvest Protein Pancakes

  • 1 box of Gluten Free Pancake and Waffle Mix by Maple Groves
  • 3 large eggs
  • 2 scoops Vitol egg protein
  • 2- 3 cups almond milk (enough so the pancakes can spread out to 4 inches when poured with 1/3 cup measuring cup)
  • 3/4 cup old fashioned oats
  • 2 tbsp canola oil (could sub with unsweetened applesauce)
  • 1/2 raw almonds
  • 1/2 cup dried cranberries or craisins
  • 1 tsp vanilla extract
Strawberry topping:
  • 1 quart of strawberries
  • 2 tsp of vanilla extract
  • 2 tbsp stevia
  • 1 tbsp agave
  • Pre-heat griddle to 375 degrees.
  • Mix all ingredients for pancakes together. 
  • Use a 1/3 cup measuring cup to pour batter onto griddle.  They should spread out to 4-5 inches when poured.  If they are too thick, just add more almond milk. 
  • Flip when they start to bubble and turn golden brown. 
  • At the same time, prepare strawberry topping by washing and cutting strawberries.  Place them in a saucepan with stevia, vanilla, and agave.  Cook on low heat for 20 minutes.  
  • When everything is done, top your pancakes with strawberry topping and enjoy!


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