This Recipe Makes 6 medium Pancakes
1sp each on WW💙💜💚
You can double or triple this Recipe and keep them in your freezer in a sealed container!
A quick, easy, healthy, versatile, and absolutely delicious breakfast brunch lunch dinner or snack option! Great for the entire family especially your children or grandchildren!
Table of Contents
Gluten-Free Pancakes Recipe By Risa
Ingredients
- 1 large egg or 1/4 cup egg creations or egg beaters to lower the points
- 1/4 cup egg whites
- 1/2 cup oat flour ( almond flour or any other gluten-free flour)
- 1/4 cup of almond or any milk
- 1 tsp sugar-free Strawberry syrup or extract ( optional)
- 1 tsp vanilla
- 1/3 cup ripe mashed banana
- 3/4 cup chopped Strawberries
Optional
- Add melted or regular sugar-free chocolate chips
- Add sugar-free whip cream or
- Ultralight cool whip
- Add any kind of sugar-free syrup
- Add jam
Read more: Built Bar Boost Smoothie By Risa
Directions
- In a bowl add your egg and egg whites and whisk
- Add syrup and vanilla
- Add milk and whisk
- Add banana
- Add flour and mix
- Fold in strawberries
- Add butter or any cooking spray to your skillet (make sure it’s on a medium to high temperature)
- I use my cookie cutter to form my Pancakes and make them the same size
- I use my 1/4 cup to measure each pancake
- Add mixture to your pan
- Allow to harden before flipping over or they will fall apart
- Repeat until all the mixture is finished
- Eat right away or keep in your fridge or freezer in a sealed container!
- Enjoy with your favorite topping!
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