Gluten-free, low carb, low sugar!
Sometimes I just don’t feel like drinking a smoothie or having oatmeal for breakfast. Don’t get me wrong I am a total fan of a delicious smoothie and will most certainly be adding some of my smoothie creations here soon. But today I wanted something warm, light and fluffy, a pancake! Traditional pancakes do not offer much in the way of protein, are full of ‘bad’ carbs and of course contain gluten so I swapped out a few ingredients to create this super high protein packed little snack that you can wrap and carry with you for a mid-morning or afternoon hunger eraser!
I made these pancakes into smaller pikelets so they would be more portable. I divided the leftovers into ziplock bags and took them with me to work for the next few days to have as a snack. I recently bought Sun Warrior Organic Vanilla Brown Rice Protein Powder and adding this to the mixture meant the pancakes did not need anything with them. (Although my husband did enjoy a few with a little jam and maple syrup….)
Ingredients: (Makes approximately 10 pikelets)
- ½ cup almond meal
- ½ cup low fat milk
- 1 egg
- 1.5 scoops vanilla protein powder
- 1/2 tsp baking powder
- Cinnamon to taste
Mix all ingredients together in a bowl with a pouring lip until batter runs smooth. On the stove top pre heat a non-stick pan to a low heat setting. Cook for approximately 2 minutes or until batter starts to bubble then flip and cook the other side for approximately 2 minutes. Do not let the pan get too hot or you will burn the pancakes. Serve immediately with fresh berries or a little jam. Will keep in the refrigerator for up to 5 days.