Is it just me, or is Sunday the perfect morning for hot coffee and pancakes? Growing up, my dad always made pancakes on Sunday morning. The sweet smell of syrup would fill the warm kitchen as we would wait anxiously for the “first round,” hot off the griddle.
Sunday mornings in our house, especially in the fall and winter, are all about Jay making pancakes for Jordan and Kendall. Hot off the griddle, melting butter and delicious thick maple syrup dripping off every bite – just thinking about it, my mouth starts to water! However, since I changed my diet about 6 months ago – limiting wheat, gluten and soy products – I have had to devote time to finding my own recipe for pancakes. After spending the past couple months of Sundays trying to perfect my protein pancakes, I have finally got it!
Now, keep in mind that Jay’s pancakes are made with wheat flour and 100% grade A maple syrup; a step up on the healthy scale from the ones I grew up eating. Yes, we have made that carb-laden, nap-inducing, overly filling sugary breakfast into a healthy one; and the kids LOVE it!
As for my pancakes, here is the recipe. If you are gluten-free or looking for an even healthier version of your Sunday morning breakfast that is not too sappy sweet, try them out!
- 2/3 cup oats (you can find gluten-free oats depending on your sensitivity/allergy)
- 1 tsp cinnamon
- 1 tbsp ground flaxseed
- 1 egg
- 1/2 banana
- 1/4 cup cottage cheese
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1/4 cup organic blueberries (I use frozen this time of year – run under water to thaw out)
- 1 tsp organic coconut oil
Mix first 3 ingredients together. Mix the next 5 ingredients together (I mix them in a Magic Bullet). Combine wet and dry mixtures in a bowl and add blueberries. Cook using coconut oil in a cast iron skillet or on a hot griddle. Serve with 1 tbsp of nut butter or 100% maple syrup. Makes about 6 pancakes.