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Gluten Free Protein Pancakes with Blueberry and Raspberry Toppings

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 0kcal
Author Lara Clevenger, Registered Dietitian

Ingredients

  • Pancake:
  • ¼ Cup Coconut Flour
  • 2 Scoops Vanilla Gnarly Whey or 1 scoop of protein powder with ~25g protein per serving
  • ½ cup egg whites
  • ½ cup unsweetened almond milk
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon baking powder
  • ½ teaspoon xanthan gum
  • A pinch of salt
  • Toppings:
  • ¼ cup frozen blueberries
  • ¼ 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!

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg