Easy low carb gluten and dairy free protein pancakes

Easy low carb gluten and dairy free protein pancakes

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Hey guys today’s recipe is another pancake recipe except this one uses Nutri-Brex coconut and crispy rice as the base instead of flour. This makes them quicker, easier and lower carb then regular pancakes.  With the added protein powder these make a filling and tasty breakfast lunch or dinner. Let’s face is who doesn’t love some brinner (breakfast for dinner) 

These easy low carb gluten and dairy free protein pancakes came about as I needed a lower carb pancake recipe to fit in with my current macros. I seen people on Pinterest making weetabix waffles/pancakes. As a low carb slimming world approved version of the regular kind the only problem with that is weetabix isn’t gluten free.  

easy low carb gluten and dairy free protein pancakes

That’s where Nutri-Brex comes to the rescue it is mainly made from wholegrain sorghum which is naturally gluten free. I usually eat Nutri-Brex with some coconut milk and cinnamon on top.  It has the same texture and consistency as weetabix so I knew it would work as a substitute.  

I used the one serving of Nutri-Brex which is 3 biscuits, coconut milk, soya protein powder, cinnamon, vanilla extract and egg whites. This makes a much thicker batter than you would normally have for pancakes but that’s ok.  

You will need a good non-stick pan to cook these. I used a one quarter measuring cup to scoop out the mixture and then flattened it out with a fork. Don’t make them too thick or they won’t cook in the middle properly before the outside cooks. You will know they are ready to be flipped as they will un stick them self from the pan. This usually takes about 2 – 2 and a half minutes. Once flipped cook on the other for a further 2 minutes. By then they should be a nice toasted brown colour.  

easy low carb gluten and dairy free protein pancakes

I made 5 medium sized pancakes with this mixture. Only four made the picture though as I was hungry and impatient lol. You can top yours with whatever your heart desires. I choose fresh blueberries and sweet freedom choc shot to drizzle over.  

Easy low carb gluten and dairy free protein pancakes

Today's recipe is another pancake recipe except this one uses Nutri-brex coconut and crispy rice as the base instead of flour. This makes them quicker, easier and lower carb then regular pancakes. With the added protein powder these make a filling and tasty breakfast lunch or dinner. Let's face is who doesn’t love some brinner (breakfast for dinner) 

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Calories 336 kcal
Author Naturally sweet life

Ingredients

  • 3 Nutri-Brex coconut and crispy rice biscuits
  • 80 grams egg whites
  • 3/4 cup coconut milk or other non dairy milk
  • 20 grams unflavoured soya protein powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder

Instructions

  1. Crush 3 Nutri-Brex biscuits. I done this in a blender but can be done with a fork as well.

  2. In a medium sized mixing bowl add crushed Nutri-Brex biscuits, soya protein powder and baking powder. Mix to combine. 

  3. Add in the rest of the ingredients and mix it well to incorporate them. The mixture should get thick. 

  4. Heat up a non stick pan over a medium to low heat.

  5. Scoop out mixture into centre of the pan and flatten out. I used a one quarter measuring cup for this. Don't make them too thick or they won't cook in the middle properly before the outside is ready.

  6. Leave to cook for 2 - 2 and a half minutes before flipping over.

  7. Cook for another 2 minutes then place them on a plate lined with a paper towel to cool while you make the rest of them.

  8. Repeat steps 5 to 7 with the remaining mixture. In total i made 5 medium sized pancakes you can make them any size you like.

  9. Once all pancakes have been made you can top with whatever your heart desires. I choose fresh blueberries and chocolate sauce.

Recipe Notes

The macros for the whole batch of pancakes without the toppings is 6.6f 36.7c 32.4p

I am so happy with how they turned out and were more filling than I thought they would be, they have a good texture and aren’t dry like you might think as the batter is very thick. These also fit in with my current macros where as my other pancake recipe (sugar gluten and dairy free) whilst still delicious has to many carbs in it for the small amount I have right now. Am super excited for pancake day now to make them again. 

Let’s be honest here I will definitely be making this on a weekly basis now not just for pancake day. What’s your favourite toppings on pancakes? Leave a comment down below am always looking for new combos to try out. 

Hope you all enjoyed these pancakes and have a fun and tasty pancake day. Tag me in your recreations on Instagram @emmalouisecee I love to see them. Have a great day x 



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