GF PROTEIN PANCAKES

You can make healthy & delicious pancakes using just three ingredients: oats, bananas & baking powder (and water- which I’m not counting as an ingredient here!) These ingredients make for a canvas that you can then customize to your desire 🙂 For a richer pancake: add a silky & fatty ingredient like oil or coconut milk. For even more sweetness: add some unrefined cane sugar, stevia or perhaps agave! Keep in mind, however, that ripe bananas will already add a bit of sweetness to all of this. For some character: toss in some cinnamon, nutmeg, ginger- or even turmeric! You can even add some chocolate chips in there too if you’d like 🙂 This is where you are encouraged to really use your creativity in the kitchen!

Regardless of how you make your pancake, I’ve included a sweet sorrel sauce that you can drizzle all over- which I think is the best part of this whole thing 😀

All together, this makes for a nutritious breakfast or brunch! Oats are rich in protein, fiber & phosphorus. Bananas add a bit of potassium & magnesium in the mix, and Sorrel is just fabulous- rich in Iron, calcium & antioxidants!

I sometimes toss in some frozen blueberries into the batter too- you can find some at Fresh Approach (Constant Spring Rd, Kingston) at a super affordable price!

I hope you give this a try- please be sure to read the notes at the end of the recipe! There is some important that I’ve dropped there too 🙂

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Gluten-Free Protein Pancakes with Sorrel Sauce

You’ll need:

For the pancakes:

  • 2 cups oats
  • 1 semi-ripe banana
  • 1.5 cups water + extra if necessary
  • 1 teaspoon baking powder
  • 1 tbsp oil (optional)
  • Cinnamon

For the sorrel sauce:

  • 1 cup fresh sorrel
  • 3/4 cup water
  • 1/2 cup unrefined cane sugar or coconut sugar
  • 1 teaspoon tapioca or corn starch mixed with 2 tablespoons cold water

The process:

For the pancakes:

  • In a blender, add the oats, banana, water, cinnamon and 1 tbsp oil and blend until smooth.
  • Transfer this mixture into a large bowl and check consistency. If it feels too thick, add an extra ½ cup to thin it out. Keep in mind, that the oats will continue to absorb more water- so the pancake batter will become thicker with time.
  • Add the baking powder and let this sit for at least 15 minutes. Letting the batter rest is very important step for fluffy pancakes. (I sometimes let the batter sit overnight in the fridge- which I find gives the best results).
  • When you’re ready to make the pancakes, brush a pan with some oil and let the pan warm up on medium heat for about 3 minutes.
  • With a ladle or a small measuring cup, start adding the pancake batter and let it cook for about 2-3 minutes on each side. Continue this process until you’ve made all the pancakes you need!

For the sorrel sauce:

  • In a blender, add the sorrel & water and blend until you get a rich “smoothie” type consistency.
  • Transfer to a small pot: add the cane sugar. At that time, add the starch (already mixed with cold water) and continue to cook for another 5 minutes. Turn off heat, and set aside. It will gradually thicken in about 10-15 minutes.

Important notes!

  • I used old-fashioned rolled oats for this recipe, I can’t guarantee the same outcome if you choose to use instant oats 🙂
  • Work with a banana that is ripe, but not overly mushy ripe!
  • You can make this oil free by using a non-stick pan and omitting oil completely from the recipe.
  • You can also make this chocolatey by adding unsweetened cocoa into the batter- yum!
  • If you experiment and use coconut water instead of water (for the batter)- please let me know! I feel that could work too 🙂
  • Make sure your pan is always on a medium heat- if you over heat the pan, your second (& beyond) set of pancakes will cook too quickly on the exterior- but not in the interior. So a medium, steady consistent heat is key!
  • Oats are a naturally gluten-free ingredient, but if you are particularly sensitive with gluten, please be sure to use a product that indicates that it is has not been processed in a facility where cross contamination with wheat is possible.
  • If you use an alternative sweetener for the sorrel sauce (such as agave or maple syrup) you may risk dealing with an overly-liquid texture. Experiment if you’d like, but sugar helps to thicken and also acts as an excellent natural preservative.

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