Easy Gluten-Free Pancakes

/

When was the last time you had cake or pie for breakfast? Cookies? Brownies? Ice cream or pudding?

Unless you’re my husband, you probably don’t make a regular practice of eating these dessert items for breakfast; and to be fair to him, it’s only a cookie or two that occasionally make it on the plate with his eggs. But also to be fair to him, he eats “dessert” at breakfast fat less than most Americans.

Don’t believe me?

What do you call donuts, coffee cakes and other “breakfast” pastries? How about waffles, French toast, or pancakes smothered in sugary syrup? Heck! Even most of the cereals in a typical grocery store have poorer nutritional consistency than some of the desserts mentioned above.

Now before you decide to thrown in the towel and make yourself a brownie a la mode instead of your honey nuts, I’m not saying that you can’t eat the breakfast items you’ve grown to love. What I am suggesting is that you make a deliberate choice when you eat these items, and do it in a way that isn’t damaging to all the hard work you put in the rest of the day.

Below is my go-to pancake recipe when I want to make a treat for breakfast, or brunch! You can make them gluten-free or not, depening on your needs and the ingredients you have on hand.

 

Classic Pancakes

Serves 7; 2 pancakes each (Recipe originally From Fixate)

1 1/2 cups all-purpose [gluten-free] flour
3 tsp. baking powder [gluten-free]
1 dash sea salt (or Himalayan salt)
1 1/2 cups unsweetened almond milk [or milk of choice]
1 large egg
1 Tbsp. pure maple syrup (or raw honey)
5 Tbsp. organic grass-fed butter, melted
1 tsp pure vanilla extract

  1. Combine flour, baking powder, and salt in a small bowl; mix well. Set aside.

  2. Combine almond milk, egg, maple syrup, butter, and extract in a medium bowl; whisk to blend.

  3. Add flour mixture to almond milk mixture; whisk to blend until there are no lumps.

  4. Heat large nonstick skillet over medium heat.

  5. Pour 1/4 cup batter onto the skillet; cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for additional 90 seconds.

  6. Continue with remaining batter.

Per Serving: Calories: 199   Fat: 11g   Carbohydrates: 23g:  Fiber: 3g  Sugars: 4g  Protein: 4g
*If making these gluten-free, make sure not only your flour but your baking powder is gluten-free

You can serve these pancakes with classic syrup if you must, or think out of the box (err, squeeze bottle?) for an extra nutritional punch! Some of my favorite “toppings” include:

  • Almond Butter (or other nut butter)

  • Fresh Berries

  • Coconut Butter

  • High Quality Jam

  • Cinnamon

  • Plain yogurt (with cinnamon, berries, etc.)

Honestly, the list is endless!

So there you go. You’ve got breakfast options, but more than that- you have no more excuses to eat crummy out of the box pancakes with questionable ingredients. Yeah, it may take a (very) little more time, but when it comes to your health you are so worth it. Plus, homemade is always more delicious. Bonus!

 

What do you put on your pancakes?