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Ingredients
- 1/2 cup (60 g) almond meal
- 1/2 cup (65 g) vanilla whey protein powder
- 1/4 cup (25 g) gluten
- 2 tablespoons (15 g) wheat germ
- 1 tablespoon (7 g) wheat bran
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (240 ml) buttermilk
- 1 egg
- 2 tablespoons (28 g) butter, melted
Method
- In a mixing bowl, combine the almond meal and the next 6 ingredients (through baking soda)
- Stir together so everything is evenly distributed
- In a 2-cup (475 ml) glass measure, combine the buttermilk, egg, and melted butter; stir together
- Take a moment to set your big skillet or griddle over medium heat so its ready when you are
- Now, pour the wet ingredients into the dry ingredients and stir together with a few swift strokes of your whisk
- When your skillet is hot enough that a single drop of water sizzles and dances around when dripped on the surface, you’re ready to cook
- If your skillet doesn’t have a good nonstick surface, spray it with nonstick cooking spray
- Now you’re ready to fry your pancakes
- Fry the first side until the bubbles around the edges leave little holes when they break and then flip and cook the other side
- Repeat until all the batter is used up!
- Serve with butter and your choice of low-sugar preserves, cinnamon and Splenda, or sugar-free syrup-and don’t think you’re limited to maple-flavored pancake syrup! Consider using your favorite sugar-free coffee-flavoring syrup
Makes 5 servings (about 15 pancakes total)
- Each with 23 g protein; 7 g carbohydrate; 2 g dietary fiber; 5 g usable carbs
- Analysis does not include toppings
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