High Protein Gluten-free Pancake. My children love pancakes; they can be a lot of fun. Also, a child’s growth is important. Therefore, bone growth and calcium are essential. To add more calcium, I intend to blend pumpkin seed into the pancake batter to add more calcium. Also, almond milk is high in calcium.
High Protein Gluten-free Pancake REcipe
2 cup gluten-free flour (1/4 cup of the batter is to liquidity)
3 tsp baking powder
dash of salt
1 1/4 cup almond milk
3 tbsp brown sugar
3 tbsp coconut oil
1/4 cup pumpkin seed (blend)
1/4 cup chocolate chip
First, take a bowl and add the following ingredients egg, gluten-free flour, baking powder, and salt. Whisk together.
Next, add in the brown sugar, coconut oil, and pumpkin seed. Combine.
Also, if the batter is too liquidity add in 1/4 cup of flour.
Finally, turn on the stove and pour in the batter. Thus, add in 3 – 4 chocolate chips into the pancake. Flip to allow the other side to cook.
Cook until all the pancakes are done.
Food high in calcium and vitamin D makes stronger bones. Therefore, dishes that contain egg yolk, saltwater fish, liver, and milk is good for the body. The following food is a good source of calcium tofu, soy milk, leafy vegetables (broccoli, Brussel sprouts, mustard greens, kale), Chinese cabbage or Bok choy, beans, tortillas, sardines, shrimp, orange juice, pizza, bread, nuts or almonds, and dairy product. Do try to incorporate it into an everyday meal.
Gluten-free pancake muffin snack. My children love to snack on both pancakes and muffins. Recently, I saw a recipe by combining both recipes. It is fun. My children would love to try them. Thus, the muffin will be fluffy like pancakes and moist like a muffin. The pancake muffin snack drizzle with maple syrup.
Gluten-free Pancake Muffin Snack Recipe
1tsp vanilla extract
2 tbsp coconut oil(melted)
non-dairy 1 cup
maple syrup 1 tbsp
gluten-free pancake mix 1 1/2 cup
First, turn on the oven to 375 degrees F. Before starting, brush oil on the baking tray.
Then, with a bowl add egg, milk, vanilla ext, maple syrup, and coconut oil. Mix.
Subsequently, scoop batter into the muffin tin and add chocolate chips on the top.
Lastly, bake the pancake muffin for 12 minutes.
Once done, let it cool.
1/4 tsp xantham gum
1/4 tsp salt
1 cup gluten-free flour
1 tbsp gluten-free baking powder
Firstly, in a bowl, add all the dry ingredients to mix.
Then, store in a mason jar until ready to be used.
Dishes with a Twist
Why not food with a twist is fun to make. Also, there are many types of dishes with a twist from grill cheese sundried tomato pesto, chai spiced banana bread, Panago has a cheeseburger pizza, Sushi Town has a filet o fish roll and Korean bulgogi taco. Some of these dishes are rather successful and delicious. Sometimes dishes with a twist can be challenging but in the end, they are fun challenges.
Airy gluten-free pancake. My children love pancake probably due to the irresistible sweet maple syrup you can add to the pancake. This time, I want to make the pancake more nutritious and delicious on its own. Pancake with blueberry puree good for the eyesight. Nowadays, we are always looking at a screen blueberry that would help with that. Not only this, but it is also great for anyone who has high blood pressure, diabetes, and is good for mental health. I bought frozen blueberries from Costco they are big, juicy, and sweet blueberries. Fantastic to snack on.
Airy Gluten-free Pancake Recipe
1 1/4 cup gluten-free flour
4 tsp baking powder
3 tbsp butter
3 tbsp honey
1/2 cup Kirkland Frozen Blueberries
1 cup milk
pinch of salt
In a large bowl, add in all the dry ingredients gluten-free flour, baking powder, and salt.
With a small bowl, warm the butter. Then, add to the flour mixture. Mix.
Next, crack the eggs into the big bowl. Combine together.
Take a blender or food processor to pureed the frozen blueberries. Empty the puree berries into the large bowl. Stir
Turn on the stove, when the stove is warm enough to add oil. Spread it around.
Use a large spoon to scoop pancake batter into the pan. Let it cook for 3 – 5 minutes. And, then flip to the other side. Note: with the amount of water or fruit, the higher the water content. Higher chance the pancake will burn. Therefore, do keep an eye on the pancakes to prevent from burning. The pancake’s size is small good size for my children. This batter made about 10 small pancakes.
C and O love the blueberries pancakes. They had three each for breakfast and two each for after dinner. Of course, I am super excited my kids love the pancakes. These kids are super picky. No wonder people say kids can be the most difficult critic. Gluten-free pancakes can be eaten with blueberries on top with whipped cream. Or, some simple butter and syrup would be very tasty. If you love blueberries do have it with blueberries syrup.