FINALLY. Pancakes that suit my little celiac, insulin-resisting sensibilities (read: gluten-free, flour-free, dairy-free). It's been a saga. Failure, after failure. Now, nearly 2 years since my diagnosis of celiac, and nearly 5 (!) since my insulin resistance diagnosis, I have succeeded! Cue the fanfare and Hallelujah chorus.
Pancakes that suit my needs but also don't taste like cardboard and have the consistency of rubber. These babes make a fluffy stack of pancakes that are charmingly-golden spheres of joy and happiness.
Oh and there's topping. Because let's be real, gluten is so widespread because, you know, it's delicious. So these little ones here need a teensy bit of sprucing up. And really, you can't go wrong with chocolate and peanut butter, even before 8 am on a Sunday morning. (To be honest, a cashew cream and berry compote situation would be a close second. Suggestions below.)
Also, as their name suggests, these little pancakes pack a mean protein punch. Rounded out with all of the good fats from the almond meal and peanut butter, and you've got a balanced, hearty meal that will keep you going until mid-afternoon. Perfect post-yoga, post-gym, post-sleep (anytime?).
Now friends, prepare for some pancake porn.
PROTEIN-PACKED FLUFFY PANCAKES W CHOCOLATE + PEANUT BUTTER SAUCE
serves 1 person with 4 perfectly proportioned pancakes
Recipe Notes: these pancakes are fluffy like babes, but they do tend towards the drier side of things, which is why your chowing down on them with a delish chocolate + peanut butter sauce. If you're not into chocolate first thing in the morning (YOU CRAZY), may I suggest a berry chia jam? Or cashew cream? Or really, just go wild with the maple syrup (or honey). ALSO: this sauce is killer. Drizzle it over sliced banana or berries or nice-cream for a quick and wicked dessert.2 eggs
1/4 c unsweetened protein powder (like sprouted brown rice)
1/4 c almond meal
1 tsp vanilla extract
1/8 tsp bicarb soda
tiny pinch of salt
3 tsp neutral oil (like rapeseed or grapeseed)
1 tbsp unsweetened almond mylk
25 g dark chocolate (70%)
1 tbsp smooth, natural peanut butter
2-3 tbsp unsweetened almond mylk
banana slices, desiccated coconut
Place a fry-pan over medium heat with 1 tsp of the oil, and allow to slowly heat up while you make the batter. In a small bowl, whisk together the eggs, protein powder, almond meal, vanilla, bicarb, salt, almond mylk and remaining oil. Whisk until thoroughly combined and there are no lumps. Once the pan is hot, use a scant 1/4 cup measure of batter to form each pancake (I cook mine one at a time). Allow to cook until a few bubbles burst and hold their shape on the surface, then flip and cook for another 30-45 seconds. The pancakes should be golden brown. Repeat with remaining batter.
Either make the sauce while you're cooking the pancakes, or keep the pancakes covered with a clean tea towel to preserve their warmth while you finish the sauce.
To make the sauce, melt the chocolate and peanut butter in a small bowl in the microwave for 1 minute or so, or in a double boiler over low heat. Whisk them together to form a smooth liquid, then continue whisking as you add almond mylk 1 tbsp at a time. The mixture will seize up a little to begin with, but keep adding almond mylk 1 tbsp at a time until your reach your desire consistency. You may need to return it to the heat or microwave again for 30 seconds.
Arrange pancakes on a plate and top with banana slices. Pour over sauce and sprinkle with a little coconut. Enjoy!