I’m a Today Show junkie. Yep, I love to watch it every morning, even if I only have 15 minutes to indulge.
So one morning, while I was eating breakfast and watching Today, I caught a healthy eating segment. I, of course, perked up. I’m always looking for ways to eat better and add more recipes to my blog.
Wanna know a little secret? Well, I love to eat. Even though I have celiac disease and am restricted in what I can eat, I have no problem eating. Seriously, no problem. In fact, I feel like I could stand to lose 5-10 pounds. If I did, I would feel lighter on my feet and overall healthier.
So on Today earlier this month, nutritionist Joy Bauer gave some cooking tips to create a filling, protein-rich pancake for breakfast. I love pancakes but rarely eat them… but Bauer is telling me to eat pancakes for breakfast… what?!?!
Before I share the recipe, please note that this post contains affiliate links to the products I discuss. See my disclosure page for details.
Bauer’s gluten-free protein pancake recipe was easy to adapt to be gluten-free and celiac-friendly. I simply substituted Bob’s Red Mill certified gluten-free quick cooking oats in place of the oats on the ingredient list. (Remember, oats are naturally gluten-free, but the way they are manufactured is not. Read more about gluten-free oats.) As I’ve played with the recipe, I’ve figured out ways to make it even better!!
Instead of adding the tablespoon of white sugar, which the recipe calls for, instead I add a tablespoon of raw honey. It makes a big difference in taste. I also add flaxseed meal to give it some healthy fats, as well as cook the gluten-free protein pancake in a pat of butter vs. only cooking spray. The butter makes the pancake a little more savory and crunchy.
Please note that this gluten-free protein pancake recipe (without butter) is only 266 calories. And I assure you, it’s SO much food for 266 calories!
This pancake filled my ENTIRE dinner plate and I was stuffed after gulping it down like candy. I often top mine with strawberries or blueberries and a little maple syrup (some days I don’t add any syrup, it’s good as is). So yummy!
Without further ado, here is the gluten-free protein pancake recipe that I’ve adapted from The Today Show. If you want to see the original recipe, visit Bauer’s website.
In a small bowl, mix together all of the other ingredients (except butter)
Coat a skillet with butter over medium heat.
Pour the mixture onto the hot skillet and cook for about 2 minutes on each side until cooked through.
Top with maple syrup or fruit or both!