I remember our Sunday morning breakfasts so distinctly growing up. The taste of sweet pancakes and syrup made on the griddle placed on our island counter, the flavor of sausage covered in Aunt Jemima’s syrup and the sound of my Dad’s voice echoing through the house telling my mom to stop putting her make-up on and come to join us for breakfast. It was a scene right out of Leave it to Beaver, and I loved every moment of it.
Pancake breakfasts were always a special occasion. A childhood memory that I look back at often and a tradition we bring into our own lives for those special weekends where you need to celebrate life. Having recently kicked gluten out of my diet finding the right recipe that provides energy and fills us with those memories of childhood was a challenge. However, I think we’ve found it. The perfect pancake recipe that keeps you full both in satiation and in spirit. These gluten free and dairy free pancakes with added fiber and protein are just what your family needs to create your own pancake Sunday memories.
The base of the recipe we found here. From there we made a few adjustments to make it into our own. The great thing about pancakes is they aren’t complicated. Combine all the dry ingredients in one bowl and the wet ingredients in another and slowly fold the wet into the dry. Then cook. It’s that simple.
When cooking pancakes, we like to grease the pan with butter or olive oil to add healthy fat to our food. However, if you’re choosing the dairy-free option, then Coconut oil (which will add a bit of a coconut taste to your pancakes) or olive oil are the best choices. These healthy fats will help keep you full longer and provide some nutrition to your brain. After you pour your batter onto the pan at your desired size (or mickey mouse shape, as my father used to make) wait until you see the sides get shiny and start to look like plastic. This means that it’s time to flip the pancakes or when all the bubbles have all popped.
When it comes to the presentation, we’re big fans of making things look their best. Chopped fruit of the season, like peaches and blueberries in the Summer or pumpkin puree and cinnamon in the Fall, is a great way to make them look fantastic and add some extra flavor. A sprinkle of Hemp seed hearts on top for an added super food and more protein on top of the protein powder we add to the pancakes makes this the perfect meal that looks good enough to eat. If you don’t want to be hungry in an hour or falling asleep over your plate, making sure to include plenty of fat, protein, and fiber in any meal. It’s the secret sauce to all cooking.
Sunday Morning Pancakes
- 1 1/4 cup gluten-free baking flour (Includes gaur gum in the mix)
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons coconut sugar (lower Glycemic Index)
- 2 eggs
- 1 1/2 cup unsweetened almond milk
- 1/2 teaspoon apple cider vinegar (Get raw unfiltered)
- 1/2 teaspoon vanilla extract
- 2 Tablespoons Flaxseed meal
- 2 scoops of Pea protein (It’s cheaper at the store than online)
- 1 Tablespoon Chia seed
- 2 Tablespoons of Hemp seed for toppings
