Strawberry Vanilla Gluten-Free Protein Pancakes
Talk about a delicious breakfast any time of year.... These strawberry vanilla gluten-free pancakes are the perfect way to get the comfort food of pancakes AND have a great source of energy, instead of the other way around. Whatever portion of these I don’t use, I just put them in container in fridge and heat them in a toaster oven the next morning. Tommy also loves them, since their pretty toddler friendly. (for kids, you obviously don't need the protein powder)
My oils of choice for this recipe are coconut oil or grass fed butter, ie Kerry gold brand. Just about every ingredient you use should be functional to your body in some way. You’ll get your MCT’s (medium chain fats) from the coconut oil, and your CLA’s (conjugated linoleic acid) from the butter as long as it's grass fed, both excellent for energy and weight loss so you can’t go wrong either way.
Sports Nutrition tip- These pancakes can be used in small amounts with an extra protein source to fuel your muscles. Ex- After a workout, try one large pancake with about 2 hard boiled eggs, so mix & match how you please depending on your activity level. For weight loss, just stick with a straight protein source after a muscle building workout, and wait about 2 hours before ingesting any carbs (i.e. these pancakes).
½ cup buckwheat flour
½ cup coconut flour
1 tsp baking powder
½ tsp ground sea salt
1 serving high quality organic vanilla protein powder
1 cup full fat organic plain yogurt
1 large egg
¾ cup whole organic milk (or any milk you like)
¼ cup coconut oil or grass fed butter, melted (plus a little extra for griddle)
½ tsp vanilla extract
about 8 medium organic strawberries cut up
few tbsp slivered almonds or chopped pecans to sprinkle on top (optional)
Combine flours, baking powder, salt, and protein powder in medium bowl. Set aside. Combine next 5 ingredients in larger bowl and add to flour mixture, blending well. Fold in strawberries. Spoon 1/4 cup batter for each pancake onto hot griddle (batter will be thick). Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown. Sprinkle w slivered almonds (if using) for a little crunch. I like to mix a small amount of good maple syrup with some plain yogurt to cut down on sugar intake, and drizzle on top.
Serve immediately. Makes approx 3.5-4 servings.