February 29, 2012

Gluten Free Protein Pancakes and Gluten-Full Pancake Mix

Gluten Free Protein Pancakes

I really like these pancakes because they are high in protein, gluten-free, and have no added sugar. Since they aren’t sweet, I’ve used them as “bread” for egg and cheese sandwiches and such. As always, if you have a gluten allergy, make sure the oatmeal and other ingredient are certified gluten-free. Oatmeal is often contaminated – one study I read said 70% tested positive for gluten.

I wanted to use up a homemade pancake mix that I had mixed up a few months before I knew I needed to go gluten-free. Since Lo could still eat them, I made up the rest of the batter for him (see second recipe) and made protein pancakes for me.

Regular Pancakes on top,

Protein Pancakes on bottom

(Gluten-Free) Protein Pancakes

1/2 cup old-fashioned oatmeal (uncooked)

1/4 cup low-fat/FF cottage cheese (or 1 scoop vanilla protein powder instead)

4-6 egg whites

1 teaspoon vanilla extract

1/4 teaspoon cinnamon (optional)

Blend together the oatmeal, cottage cheese, egg whites, vanilla extract, and cinnamon to make a batter using a blender or processor. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned. Use your choice of toppings. The flavor is more egg-y than typical pancakes.

Add some honey or sugar to make it sweeter like pancakes. If you want them thicker, add more oatmeal or a tablespoon or two of gluten-free flour.

The pancakes in the picture were made with the protein powder option instead of cottage cheese. The batter was thin, so I added tablespoon or two of gluten free flour. I have made the cottage cheese version without the need to add flour, but they looked much thinner than the ones pictured – more crepe-like.

If you look at the picture above, you can see the difference between the two pancakes recipes – the gluten-free plate on the bottom have more “texture” to them from the oats (and thus more fiber!).

Pancakes are ready to flip
when bubbles form!

(Gluten-Full) Pancake Mix

5 cups all-purpose flour

1 1/2 cups whole wheat flour

1 cup cornmeal

1/3 cup sugar

2 tablespoons plus 2 teaspoons baking powder

2 teaspoons salt

Stir the all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, and salt into a large bowl until thoroughly mixed. Store the mix into a 2-quart jar. To make pancakes, stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Spray skillet with nonstick spray (or butter or oil) and heat pan over medium heat (I prefer cast iron). Cook the pancakes for 2 to 3 minutes on each side. You can tell when the pancakes are ready to flip because bubbles will form on the uncooked side. Serves 4.