Pancakes are my new favorite breakfast item …
They’re good with strawberries & sun butter …
And with blueberries inside …
Or with bananas, sun butter & local honey …
However you top ’em, pancakes make every day better!
- 1/4 cup gluten free flour (I use Bob’s Red Mill All Purpose Flour)
- 1/2 cup milk or milk substitute
- 1 egg white
- 1/2 teaspoon cinnamon
- 1/2 scoop vanilla protein powder (optional), if using also add 1/2 cup water*
- 1 teaspoon EVOO
Heat skillet* to medium, pour in EVOO to lightly coat the skillet.
Thoroughly mix all ingredients together. Pour into skillet and cook until the top begins to bubble and the edges are browning, flip and cook through.
Top it your way and enjoy!
*Note: I use an 8″ skillet and this recipe makes one pan sized pancake. I prefer it this way because if the batter turns out a bit thin, it wont matter much. You may need more or less water depending on your protein powder.