These pancakes are so delicious. Not only are they gluten free, they are also low fat and higher in protein than regular pancakes! I’ve also made these into waffles, it works too. If you want and even higher protein pancake, try my Basic Protein Pancakes.
1 ½ cups Bob’s Red Mill Gluten Free pancake mix
½ cup unsweetened vanilla almond breeze (or low fat milk or choice)
½ cup liquid egg whites
1 tsp vanilla extract
1 Tbsp unsweetened applesauce
½ cup frozen or fresh blueberries
Preheat pan or griddle to medium heat. Spray pan with cooking spray. Mix everything except blueberries together with a whisk. Once blended, fold in blueberries. Using an ice cream scoop to portion out batter into pan. Should be able to fit 4 pancakes in a larger skillet. Cook like a regular pancake. Recipe will make 11 pancakes. I normally eat two with some extra protein on the side (scrambled egg whites).
Nutrition per 1 pancake
Cals: 70 Fat: 0.4g Carbs: 14g Fibre: 1.1g Sugars: 2g Protein: 2.2g