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Whew it’s already Monday again! Sunday I made these amazing Gluten Free Protein Pancakes with Blueberry and Raspberry Toppings. I have never had such fluffy pancakes, while attempting a gluten recipe from scratch. I just added a little bit of this and a little bit of that, writing everything down in the hopes that it turned out delicious so I could share it with you all. Thankfully it turned out better than expected and I am sharing it with you all today as my Meatless Monday Recipe.
I hope everyone had an amazing weekend! It was a little chilly here in Florida, but that didn’t keep me inside. I started my Saturday at 6am with a run as part of our #FitCrumb Adventures. My friend Amanda and I ran intervals for 2 miles and then around 7am I met up with Crumby. Crumby was supposed to run with us at 6am but she turned off all her alarms, so she got to sleep in a little more. Our run started off with a 5 minute warm up walk and then we started to run and it started to rain. We thought, oh this isn’t so bad…and then torrential downpour erupted. Thankfully we were still close to home, but our gingerly run turned into a sprint home as I did not have a cell phone cover and I did not want to ruin my phone. Needless to say we were both soaking wet by the time we got home. It wasn’t only pouring, but these must have been the largest rain drops I’ve ever seen. My shoes were soaked, sports bra soaked through my tank top, and the chilly 60 degree air didn’t help either.
Later that day, my girlfriends and I enjoyed the Art and Wine Walk down Flagler Avenue. You pay $20 and you receive 20 tickets in return. You get to sample wines ranging from $8-80, and costing 1-5 tickets. The more expensive the wine the more tickets a sample cost. This is the perfect way to discover a new favorite wine without having to buy a whole bottle and hoping for the best. My favorites are the Cabernet, Moscato, and Moscato di Asti wines.
Left to right: Tonya, Crumby and Myself
Sunday was another day full of meal prepping, laundry, organizing my stuff for my taxes and most importantly this delicious breakfast that I am about to share with you! I’m a huge breakfast person and these Gluten Free Protein Pancakes with Blueberry and Raspberry Toppings totally hit the spot! They are high in fiber and high in protein with just enough sweetness so that it will curve even the greatest appetite!
These have been my best pancakes to date! I was so pleased that they stayed nice and fluffy! My recipe made 3 fluffy medium sized pancakes. Now be careful when you cook these because they do not bubble on top like normal pancakes, so you could possibly burn these if you are not paying close attention. It was torture not being able to eat these right away because I had to take pictures. If you didn’t get it on camera it didn’t happen right??? I sent a picture of these to my friend and she ended up making them for dinner! Success! Another happy foodie! I hope everyone has an amazing week!
Serves 3 Medium Pancakes
5 minPrep Time
5 minCook Time
10 minTotal Time
Save RecipeIngredients
- Pancake:
- 1/4 Cup Coconut Flour
- 2 Scoops Vanilla Gnarly Whey (or 1 scoop of protein powder with ~25g protein per serving)
- 1/2 cup egg whites
- 1/2 cup unsweetened almond milk
- 1 Teaspoon vanilla extract
- 1 Teaspoon baking powder
- 1/2 teaspoon xanthan gum
- A pinch of salt
- Toppings:
- 1/4 cup frozen blueberries
- 1/4 cup frozen raspberries
Instructions
- Combine all pancake ingredients in a bowl and stir with a whisk.
- Cook on a non-stick skillet (can spray with non-stick cooking spray) over medium heat. These pancakes do not bubble on top like normal pancakes so you need to keep an eye on them so they do not burn.
- For the topping, place berries in a microwave safe bowl and heat on high for 30 seconds.
- Stir berries and then heat for another 30 seconds.
- Drizzle berry mixture over pancakes and enjoy!
PS: This would be excellent for a Valentine’s Day Breakfast in Bed 🙂
What are you having for breakfast?
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