Wheat free, gluten free, dairy free, high protein pancakes!
Carolyn’s Pumpkin Pancake Recipe
I love pumpkin pancakes, you can eliminate pumpkin, add fresh blueberries, applesauce (6oz) or even a little yogurt (6oz).
Ingredients:
Bob’s Red Mill – Gluten Free (wheat and dairy free too) Pancake Mix is the easiest.
Follow directions for pancakes on bag + see below for additions/changes…
Follow directions for pancakes on bag + see below for additions/changes…
Substitutions:
Hemp Milk (instead of Milk)
Olive oil instead of “vegetable oil”
Hemp Milk (instead of Milk)
Olive oil instead of “vegetable oil”
In addition add:
1/2 can organic pumpkin (8oz)
5 tablespoons hemp hearts (optional) see info below.
2 scoops Whey Protein powder, either Solgar or Tera’s (Vanilla of course)
1/2 cup egg whites
1/2 can organic pumpkin (8oz)
5 tablespoons hemp hearts (optional) see info below.
2 scoops Whey Protein powder, either Solgar or Tera’s (Vanilla of course)
1/2 cup egg whites
You may need a touch more hemp milk to get just the right batter consistency but I add that last when mixing.
The recipe makes 7 – 14 pancakes depending how big you make them, I can rarely get more than 7 out of a batch ( :
Note: If you can’t find Bob’s Red Mill Pancake Mix you can use Red Mill’s gluten free baking flour and use a standard pancake recipe:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons olive oil
- add the above additional ingredients
I made these for dinner the other night, so good!