Once again, I saw something healthy and yummy online and tried it – tweaking the ingredient’s list as always.
There was already a great lineup of gluten-free, high-protein ingredients, but when I was through, it kind of looked like a recipe list for Kitchen Sink Pancakes!
Any recipe for pancakes – for me – is more of a concept recipe. I might not have all the ingredients and/or I might make substitutions.
So, knock yourself out with this one.
The core of the concept is to create pancakes that are:
1. Naturally sweet – needing no syrup to raise blood sugars
2. Gluten-free – to be non-inflammatory and to support a happy belly
3. High in fiber – to aide in digestion
4. High in protein – to support growth and repair
Pancakes are often the antithesis of these concepts because they are high carbohydrate, pro-inflammatory sponges begging for tons of butter and rivers of syrup.
The original recipe featured 2 grated apples – which was great because I had two apples that needed to be used. I also had one last banana needing a home, so I added that, too.
Because of the overall course texture from the apples, oatmeal, and nuts, this pancake batter started looking more like fritter batter. So, that’s what I am calling these – pancake fritters!
Here’s the recipe for Pancake Fritters:
First, stir 1 Tablespoon of chia seeds into 1/3 cup of water and set them aside to soak for at least 10 minutes to use in the wet ingredients. This provides fiber and protein.
Then, combine the dry ingredients in a large bowl:
-1 cup gluten-free oatmeal
-1 teaspoon of baking powder
-1/2 teaspoon cinnamon
-Pinch of salt
-2 grated apples
Optional: a handful of chopped walnuts.
In a food processor or in a bowl using an immersion blender, blend the following wet ingredients until smooth:
- Soaked chia seed mixture
- 2 eggs
- 1 Tablespoon of olive oil
- 2/3 cup of Greek yogurt
- 2/3 cup of cottage cheese
- 1 banana, broken into pieces
- Vanilla to taste
Add the wet ingredients to the dry ingredients, and combine. Add milk of choice to thin batter as needed or, if the batter is too thin, stir in 1-2 Tablespoons of gluten-free flour at a time, until desired consistency is achieved.
Rather than normal-sized pancakes, I created smaller, fritter-sized ones, using a spoon to pat down a small scoop of batter placed on the hot, oiled griddle.
This recipe will feed a small crowd, so feel free to cut this in half – I will, next time, for the two of us.
The apple, banana, vanilla, and cinnamon help create a ‘sweet’ profile that simply doesn’t need syrup.
Please download this delishiness, PANCAKE FRITTERS, HERE:
The high-fiber and protein elements support lasting fullness and satisfaction.
There are so many ways to adjust this according to personal preferences and what is in the cupboard or fridge at the time.
I hope you enjoy it!
In health –
Deidre
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