Protein-Packed Pancakes, 3 Ways

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

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flapjacks full and free full n free fullnfree gluten free healthy high-protein pancakes purim rorie weisberg spelt whole grain

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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

Name: Protein-Packed Pancakes, 3 Ways
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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; 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; 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; 1/4 teaspoon cinnamon; 1 egg + 1 egg white; 1 tablespoon apple butter or 1 teaspoon Gefen Honey

Rorie Weisberg

Family Table by Mishpacha Magazine

Recipe Description:

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

Step 1 - Prepare the Pancakes

For all three recipes, combine the dry ingredients in a medium bowl.
Add wet ingredients and mix until smooth. For the spelt pancakes, stir in chocolate chips, nuts, or blueberries, if using.
Heat a lightly oiled frying pan over medium-high heat.
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.

Step 2 - Credits

What Cooks Are Saying

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4 Comments

Tzippy Richmond • 1 year ago

Hi, what can I substitute for eggs?

Goldy G Kosher.com Team • 1 year ago

Reply to Tzippy Richmond

You can try to sub the eggs with some mashed banana or applesauce.

Sora Malka Teichman • 2 years ago

How much is a scoop of protein powder? 2 scoops seems like a lot, mine in about 1/4 cup a scoop.

Chana Fox Kosher.com Team • 2 years ago

Reply to Sora Malka Teichman

Hi Sora Malka, A typical scoop is generally 25-30 grams, or 2-3 tablespoons. I hope this is helpful! -Chana Tzirel from Kosher.com

sarah • 4 years ago

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

C J • 4 years ago

Great recipe!

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Protein-Packed Pancakes, 3 Ways

Directions

Prepare the Pancakes

Credits

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