Gluten-Free Protein Pancakes

Recipe for a low-carb breakfast or lunch on the fly.
Gluten-free protein pancakes make a delicious low-carb main course. These pancakes have a pleasant flavor and a rough texture. I used coconut flour and linseed instead of flour.

Gluten-free coconut flour and flaxseed have more fiber than flour. The fibers provide a coarse structure and contribute to a feeling of satiety after eating. The pancakes can be eaten for breakfast or lunch.

The pancakes are also tasty when served cold. As a result, you can take them to work or school and eat them for lunch or a snack. I really hope you enjoy it! Check out the rest of our low-carb pancake recipes.

Serving Tips:

Serve with fresh fruit or a calorie-free Walden Farms sauce to make the pancakes even more delightful. Leave a comment if you have any questions about the preparation procedure or the materials!

Ingredients

28 gr coconut flour

2 tbsp linseed, ground

2 medium eggs

3 egg whites from medium eggs

65 ml unsweetened almond milk

1/2 tsp baking soda

Method of preparation

In a food processor or blender, combine all of the ingredients. Then, with the blender running, combine all of the ingredients until a lump-free batter is achieved. Set aside the batter, which has been divided into four halves.

Over medium heat, heat a greased frying pan. 1/4 of the batter should be poured into the skillet. Move the pan back and forth to distribute the batter as thinly as possible on the bottom. Turn the pancake over when bubbles appear on the top and the edges begin to brown.

Cook until golden brown on the opposite side.
Fill the pancakes with whichever filling you choose. Take pleasure in your food!

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