This recipe is gluten-free, dairy-free and egg-free.
Makes 8 pancakes (approximately 5 inches in diameter each)
- 1 3/4 C rice flour
- 1.5 scoop of your favorite protein powder (my fav is Growing Naturals Vanilla Rice protein powder)
- 1/4 C golden flax meal
- 1 tsp arrowroot powder (see Note below*)
- 2 tsp baking powder
- 1 T oil (coconut or olive)
- 1 T brown rice syrup
- Pinch of real sea salt
- 3/4 C frozen blueberries
- 2 1/2 C water (add more water until batter is pourable. It will be thick)
Mix all ingredients to form a pourable batter. Use a 1/2 cup to measure out batter for each pancake. Cook until bubbles stop forming then flip. Enjoy plain or topped with strawberries and bananas! You could use real maple or brown rice syrup too.
**Note: The arrowroot acts as a binder. You could add more flax meal, because it also acts as a binder. Tapioca starch would work as well.
Recipe Courtesy of Amanda Michelle of Simple Wellness Everyday
Approximately (per 2 pancakes made with coconut oil): 11g protein/ 5.5g sugar/ 71g carb/ 4g fat/ 4.4g fiber/ 393 calories