After making these Strawberry Cottage Cheese Pancakes, I had a request for more gluten-free recipes, specifically for pancakes. So here we are! If you have some other weird and wonderful request, send it my way and I’ll figure it out!
Speaking of gluten-free diets, let’s talk about that for a minute. There are people who need to eat a gluten-free for medical reasons and those people need pancake recipes! However, there are tons of diets out there promoting going gluten-free as a weight loss strategy or other nonsense. Going gluten-free might help you lose weight, but that’s more likely to be because you’ve cut out processed gluten-filled foods and made a conscious effort to eat a healthier diet while avoiding gluten. Repeat after me: gluten doesn’t make you fat. But if eating gluten-free makes you feel better for whatever reason, and you’re eating a balanced, healthy diet, then do whatever makes you happy.
Meal prep pro tip: These pancakes can be made ahead of time and reheated for breakfast (or lunch. Or dinner) on busier days. Try making a double or triple batch for get you through the week. These pancakes pack a protein punch (how’s that for alliteration, grade 11 English?) from the egg and Greek yogurt. This recipe makes 2 small servings or 1 really big one.
- 1 ripe banana
- 1 egg
- 1/3 cup non-fat plain Greek yogurt
- 1/2 tsp vanilla extract
- 1/4 cup peanut butter
- 1/4 cup almond flour
- Mash the banana in a mixing bowl. Add remaining ingredients and mix thoroughly.
- Spray a skillet with non-stick spray. Dollop the batter into the pan 2 tbsp at a time. Spread the batter into a circle with a spatula or flipper. Cook 2 minutes per side, or until golden brown. Repeat with remaining batter.