Try these healthy, low-glycemic pancakes
Do you love pancakes as much as we do? We especially enjoy eating them in our PJ’s on a Saturday morning in the winter.
We admit, pancakes have always been one of our favourite breakfast foods. The only problem is that they typically leave us feeling bloated and exhausted. Can you say carb coma?!
The reason being is that white flour is high on the glycemic index, meaning it spikes insulin levels and is therefore likely to be stored as fat.
Yikes! No thanks! Plus, when it comes to store-bought, packaged pancake mixes, there really is no nutritional value.
A better alternative
Although it has taken some experimenting in the kitchen, we’ve finally come up with a delicious, gluten-free, dairy-free, low-glycemic pancake recipe.
Over the years, we’ve tried many gluten-free versions. Typically they’re either too dry or too bland and required a lot of sweetener, which defeats the purpose of attempting to eat a healthy breakfast. But, after some trial and error, we finally came up with these moist, flavourful, fluffy pancakes.
We’d love for you to try them out and let us know your thoughts.
This recipe makes 1 serving or 2-3 medium-sized pancakes. If you want to make more, just double the recipe.
What you need:
1/2 cup of gluten-free/wheat free oats
1-2 tsp of Brown Rice Flour
A splash of Vanilla Extract
A sprinkle of cinnamon
1/4 tsp of baking soda
3/4 cup of egg whites
A handful of Blueberries (fresh or frozen)
A touch of stevia (optional)
You can substitute with any fresh or frozen fruit. I also love adding a handful of dark chocolate chips for a savoury treat!
1. Heat a pan with 1-2 tsp of Coconut Oil or Ghee.
2. While pan is warming up, add all ingredients to blender. Blend until smooth.
3. Fill ladle with batter and pour into hot pan to form a medium-sized pancake.
4. Once pancake starts to bubble, add in the frozen fruit.
5. Flip over and cook until golden brown.
6. Remove from pan and place on plate. Continue to cook pancakes until all batter is used.
7. Enjoy immediately and place left overs in fridge for 1-2 days.
8. Optional: Top with your choice of sweetener (ie. 1 tsp of pure maple syrup).
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