Gluten-free Blueberry Protein Pancakes
Ever eat pancakes and then feel jittery or hungry just a few hours later? That's because your blood sugar dropped, babe.
But there is a way to prevent the blood sugar rollercoaster AND eat your pancakes, too!
These gluten-free protein pancakes will keep your blood sugar stable and keep you full for 3-5 hours because they have added protein.
We want to have 20-30 grams of protein at each meal, paired with a healthy fat and fiber to keep our blood sugar and cortisol balanced. Because if those hormone are happy, then the rest of our hormones will be happy, ya dig?
Gluten-free Blueberry Protein Pancakes (makes 4 big or 6 small) 🏼
🥞1 cup all purpose gluten-free flour
🥞3 tablespoons coconut sugar
🥞2 teaspoons baking powder
🥞1/2 teaspoon sea salt
🥞1 scoop PaleoValley Bone Broth Collagen (use this link to get 15% off) and for a plant based option try Four Sigmatic’s Plant Based Vanilla Protein powder (use the code "PERIODGURU" for 10% off)
🥞1 cup milk of choice
🥞3 tablespoons melted unsalted butter or olive oil
🥞1/2 tablespoon vanilla
🥞1 large egg
🥞1 cup blueberries (or bananas or strawberries-whatever floats your boat-you do YOU)
Method🏼
1️⃣Whisk together GF flour, coconut sugar, baking powder and salt in a small bowl.
2️⃣In a separate bowl, Whisk milk, butter (or oil), and egg
3️⃣Add dry ingredients to wet and whisk until dry ingredients are saturated (don't overmix)
4️⃣Fold in blueberrries
5️⃣Heat a large skillet. Heat for a few minutes to make sure the surface is hot. Moisten with oil
6️⃣For each pancake spoon 3-5 tablespoons of batter onto skillet (depending on size you want). Cook until surface of pancakes have some bubbles and a few have burst (1-2 minutes) then flip and cook another 1-2 minutes.
7️⃣Serve with greek yogurt for extra protein and you can even add some maple syrup for some added sweetness.
So tell me, what fruit would you use for these? Or are you a Lily’s sugar free dark chocolate chip kinda gal?
Happy baking lovely!