Gluten free pancakes like these make us love the way we eat. When I came across the “Banana Chocolate Chip Protein Pancakes” from Healthful Pursuit, I knew we had to try them. From that healthy recipe, I have redeveloped it into a true family favorite, particularly with my athletic kids and hard working husband, all of whom need the large amounts of protein packed into each nutrient-rich pancake. Gluten free, dairy free, and cane sugar-free (except for the small amount in the 85% cacao chocolate bars we use), it’s amazing how great they taste.
Sunday Morning… Yes, we have no bananas (or eggs)
So my husband got up this morning, and we haven’t been grocery shopping for the week. Very few grab and go food options equals a chorus of, “we have no food,” from the kids.
“How about gluten free pancakes?” I ask. My husband decided to try this recipe for the first time. But we have no bananas! So I suggested using 1/2 cup less almond milk. He soaked the chia seeds, went to the fridge for eggs, and saw we only have 2 eggs. Have you ever had that feeling of being excited to make something, only to be out of a key ingredients?
No worries! We are determined to have gluten free pancakes this morning.
For each egg, use 1 Tablespoon freshly ground flax and 3 Tablespoons filtered water.
Instead of a banana, use 1 cup sweet potato puree (or reduce almond milk by 1/2 cup)