Gluten Free Cornmeal Pancakes
Try these really yummy gluten free pancakes with protein powder.
Servings Prep Time
2People 10Minutes
Cook Time
5-8Minutes
Servings Prep Time
2People 10Minutes
Cook Time
5-8Minutes
Ingredients
Instructions
  1. Add the cornmeal, gluten free four and protein powder in a large bowl.
  2. Add the grapeseed oil and half to a third of the almond milk and stir. Continue to add the almond milk to get it to the right consistency. If you did not add any protein powder, a scant cup of almond milk works. However, when you add the protein powder, the mixture will be too thick. Slowly add more of the almond milk to get the thickness just right. You may or may not have to use all of the milk depending on how big of scoops you use of your protein powder.
  3. In a separate skillet add about 1/4 cup of the stevia maple syrup with the berries and cook on medium heat for approximately 10 to 15 minutes stirring frequently until the mixture thickens. Once done, turn heat off and let sit until the pancakes are done.
  4. Use a large spoon or measuring cup to scoop batter out to make it easy when putting it into the skillet. Cook on medium heat for approximately 3 to 4 minutes each side.
  5. Serve with the fruit compote and/or the stevia maple syrup. You can also use a low sugar and low cal maple syrup or no syrup at all.
Recipe Notes

Here are some substitutes that will work if needed:

  • If you don’t have gluten free flour, you can use oat flour
  • You can mix OJ in with the cooked berries instead of the stevia maple syrup
  • You can use a low sugar and/or low cal syrup if you cannot find the stevia maple syrup