Gluten-Free, Sugar-Free Pancakes

Yesterday morning, I woke up bright and early, feeling refreshed somehow after sleeping only 4 hours. Husband was still asleep, so I thought I’d make him some pancakes since it had been awhile. I love making pancakes from scratch, because they are so much more delicious and wholesome than packaged – and just as easy, even though people don’t often think so.

I used a basic home-style pancake recipe I’ve been using for years, but with some much healthier swaps.

3/4 C of organic soy flour

3 TSP of baking powder {extra makes them extra fluffy}

A dash of salt

1 TBSP of Truvia

1/2 C of low fat milk {or rice, soy, almond, coconut milk, etc.}

2 large egg whites

2 TBSP of melted butter or butter substitute

1 TSP of almond extract

Mix all the dry ingredients in a large bowl, then make a well in the center. Add all the wet ingredients, and mix well for 3 minutes.

In a large non stick pan or skillet, set your burner on low-medium heat {3-4 notch on my stove} and spray a coat of spray oil. Drop in 2 TBSP of the pancake mix per cake. This recipe has a higher burning point than a normal pancake recipe which is why the burner is on low, and you will also need to cover the pan so the inside can get cooked without burning the outside. After approximately 2 minutes, flip, cover and leave again for two minutes.

Recipe yields about 4 servings.

This recipe as apposed to the average boxed variety of pancakes has 72 less calories, 1 less gram of fat, 54 less MG of Cholesterol, 366 more grams of potassium, 16 less grams of carbohydrates, and 5 more grams of protein. Plus, it’s gluten free!

Serve up with some melted jam and scrambles!