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These grain-free pancakes are delicious, nutritious, loaded with protein and healthy fats. They're also not high on the carb count- especially compared to conventional pancakes. The recipe makes two portions and each portion (around 2 pancakes) offers approximately 19g of carbs. That's less carbs than ONE conventionally made pancake. Split them with your hubby or bestie for breakfast and you won't be hungry until dinner (they're pretty filling). In place of flour I used chickpea flour and almond flour. You actually don't need a glutenous flour to make tasty pancakes. Top them with berries, a little banana, almond butter and a drizzle of maple syrup.
½ cup chickpea flour
½ cup almond flour
1 tsp. Cinnamon
¾ cup buttermilk or dairy-free milk (add 1 tbsp. lemon)
1 tsp. Baking powder
1-2 scoops fibre powder (optional)
Avocado oil for pan
Place chickpea flour and almond flour in a bowl. Add baking powder and cinnamon. Mix.
In a separate bowl, beat eggs and add milk. If using dairy-free milk, add 1 tbsp. lemon juice and let set for 3 minutes before combining with the eggs.
Place dry ingredients into wet ingredients. Mix well.
Heat a medium pan on high heat. Add oil. Use a ladle to measure one pancake. I filled around 3/4 of the ladle. Fit as many pancakes as you can in your pan, depending on size. Turn heat down to medium high. Wait a little under a minute and flip. Second side of pancake should be done in 30 seconds or so. Place pancake on a plate when done.
Add a little more oil if needed, and add another ladle scoop or two of batter (as many as you can fit on your pan).
Top with your favourite fruit, nuts and a drizzle of maple syrup.
Makes 4-5 pancakes. SERVES 2
NUTRITION FACTS per serving (half the recipe):
18g protein, 19g carbs, 6g fibre, 20g fat
If you add fibre powder the batter your pancake's fibre content will be higher!