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Recipe by Rorie Weisberg

Protein-Packed Pancakes, 3 Ways

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Protein-Packed Pancakes, 3 Ways
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg - Tree nuts
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Here’s a Purim treat that moms and kids can be excited about. Adding berries to your pancakes makes them yummier and adds some fiber and starch. For a super-filling breakfast, drizzle them with nut butter or coconut butter to keep you satisfied for longer.   Spelt pancakes: Yields about 12 pancakes Gluten-free pancakes: Yields about 6 small pancakes Whole grain pancakes: Yields about 6 small pancakes

Ingredients

Spelt Pancakes

  • 3/4 cup Rorie’s Spelt Mix or any other wholesome grain flour of choice

  • 1 teaspoon baking powder

  • pinch salt

  • 1 tablespoon coconut sugar

  • 1 egg

  • 2/3 cup Gefen Almond Milk

  • 2 scoops protein powder (optional)

  • 1/4 cup chocolate chips, nuts, or frozen blueberries (optional)

  • coconut oil or butter, for pan-frying

Gluten-Free Pancakes

  • 1/3 cup almond or hazelnut flour, or a combination

  • 1 scoop protein powder (optional)

  • 1/8 teaspoon baking soda

  • pinch cinnamon (optional)

  • 2 eggs

  • 1 tablespoon Haddar Natural Applesauce or other unsweetened applesauce

  • 1 tablespoon coconut oil or butter, for frying

Whole-Grain Pancakes

  • 1/2 tablespoon coconut flour or flax meal

  • 1 tablespoon oat flour, buckwheat flour, or any whole-grain flour

  • 2 tablespoons oat bran or cream of buckwheat cereal

  • 1/8 teaspoon baking soda

  • 1/4 teaspoon cinnamon

  • 1 egg + 1 egg white

  • 1 tablespoon Haddar Natural Applesauce or other unsweetened applesauce

  • 1 tablespoon apple butter or 1 teaspoon Gefen Honey

  • coconut oil or butter, for pan-frying

Directions

Prepare the Pancakes

1.

For all three recipes, combine the dry ingredients in a medium bowl.

2.

Add wet ingredients and mix until smooth. For the spelt pancakes, stir in chocolate chips, nuts, or blueberries, if using.

3.

Heat a lightly oiled frying pan over medium-high heat.

4.

For the spelt pancakes, scoop out batter about a quarter cup at a time and brown on both sides. For the gluten-free and whole-grain pancakes, spoon the batter approximately one tablespoon at a time and brown on both sides.

Credits

Photography: Chavi Feldman Styling: Renee Muller

Recipe tags

flapjacks full and free full n free fullnfree gluten free healthy high-protein pancakes purim rorie weisberg spelt whole grain
Protein-Packed Pancakes, 3 Ways

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sarah
sarah
1 year ago

i am so impressed with rories reciepes
every recepie i try im always amazed how good it comes out !!!

0
C J
C J
1 year ago

Great recipe!

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wpdiscuz   wpDiscuz

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