These pancakes are quick, easy, gluten free, extremely versatile and fluffy as anything made with wheat. Try them with blueberries, dark chocolate, or my favorite, as a vehicle for Almond butter after a hard workout.
Ingredients: (Serves 3)
2 Tbsp Tapioca Starch
1/2 cup Coconut Flour
1/2 cup Oat Flour (or quick oats ground in a blender)
8 drops liquid Stevia
1 cup water (or milk of choice)
1 scoop protein powder
1/2 Tsp sea salt
Instructions:
Combine dry ingredients, then wet ingredients in a separate container. Combine, mix well and heat a frying pan on medium-high heat. Portion the dough into thirds and make two pancakes from each third of dough, leaving you with 6 pancakes. Batter will be way thicker than normal pancake batter, almost like loose bread dough. Carefully shape in pan, when it starts to brown on the sides, flip and cook for 2-3 minutes more. The resulting pancake will be firm and fluffy, not crumbly like most packaged gluten-free products.
If made with this recipe each serving will have around 180 calories, 26g of carbs, and 7 grams of protein.