Protein Packed, Gluten Free Breakfast Pancakes

January 19, 2010 { }

A Thank YOU!

I wanted to thank all of you for your outpouring of love and support on my first day of culinary school. All of your kind words touched my heart in a big way. It’s an unexpected bonus from blogging.

Recipes from Readers

I often get recipes from readers – another unexpected bonus from blogging. I read and save all of them, wishing I had time to make each one. All passionate cooks probably have more recipes than time.

This recipe, though, came to me exactly when I needed it from Amy at Love with a Capitol L. I’ve been looking for a delicious and simple way to add some lean protein with my green smoothie for breakfast. I can only eat scrambled or hard boiled eggs for so many days before I want to gag. And, quite honestly, the last thing I want to eat in the morning is meat.

Long Term Weight Loss & a Healthy Breakfast

One of my ’secrets’ to long term-weight loss is to eat a healthy breakfast with some healthy carbs, protein, and fat. I need all three to keep me my body going strong until lunch.

I wanted light, healthier, and delicious with lasting power. That’s what I got.

I’ve been playing around with different variations and right now this is my favorite. They’re thinner so that they have a more of a crepe like consistency while still being thick enough to have a nice presentation. I tried making them with less batter and the edges got too thin and paper-like.

With Valentine’s Day coming up, I think it would be fun to make them into heart-shaped pancakes using a metal cookie cutter as a mold.

Looking for more breakfast ideas?

Jenn has a great breakfast post with many healthier options.
Here’s a more traditional gluten free, sugar free crepe recipe.

What’s your favorite healthier breakfast that keeps you going strong?

Reminders

Make sure to enter the $50 iHerb.com Shopping Spree give-away here.

Stop by the Gluten Free Progressive Dinner Party for healthier soups and stews:

Diane from The W.H.O.L.E. Gang is making Mexican Seafood Soup.
SeaMaiden from The Book of Yum is serving up Un-Chicken Vegan Savory Soup.
My submission will be up on Thursday – Joe is already asking for it again so it must be good.

This is linked to What Can I Eat That’s Gluten Free? and Real Food Wednesday.

Print friendly recipe
Protein Packed Breakfast Pancakes
serves 1

1 large free-range egg
2 egg whites from free-range eggs
2 tablespoons of water
1 tablespoon of quinoa flour
15 drops of NuNatruals liquid vanilla stevia
a pinch of salt
2 tablespoons part skim ricotta cheese
1 tablespoon of your favorite all-fruit preserve (I used Strawberry.)

Put the egg, egg whites, water, quinoa flour, vanilla stevia, and salt in your VitaMix or blender. Blend on high speed for 30 seconds until the batter is thoroughly combined. It will be watery. That’s how you want it.

Heat a 10 inch nonstick skillet over medium low. While the pan is heating, combine ricotta cheese and preserves. Warm in the microwave for 20 seconds. Stir and set asdie

Coat with cooking spray. Remove pan from heat and hold at a downward 45 degree angle. Pour 1/4 cup of batter into the pan and quickly rotate pan to evenly distribute batter. Place back on heat and cook for about a minute, until the bottom starts to get light golden brown in places. Flip with a wide spatula and cook for another minute or so until light golden brown. Place on a plate. Repeat with remaining batter.

Spread a thin layer of ricotta mixture on the surface of each pancake. Fold pancakes in half, then in fourths. Enjoy every last bite of your high-protein pancakes.

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Comments

19 Responses to “Protein Packed, Gluten Free Breakfast Pancakes”

Lauren
January 19th, 2010 @ 8:34 pm

I’ve made crepes before with just an egg and a touch of water – these look wonderful! I’m glad the first day went well! Can’t wait to hear about the coming weeks (months, however long =D). Hugs.

[Reply]
Amy Reply:
January 19th, 2010 at 9:08 pm
@Lauren, You’re in for years of culinary school stories…two is the goal. I bet your crepes were fabulous…aren’t they the perfect breakfast – or lunch – or even dinner?

[Reply]
Lauren Reply:
January 19th, 2010 at 9:12 pm
@Amy, Awesome! I just wasn’t sure if it was a single year or more =D. Crepes are dreamy. I could eat them all the time!

[Reply]
Ari-Food Intolerances Cook
January 20th, 2010 @ 12:25 am

Amy! I’ve been meaning to congratulate you on getting into culinary school and for going for your dream! I’m sure you will do great! You are an amazing cook already! I’m sure we will all enjoy the tips you gain from school too!

Thanks for the recipe! It looks delicious! I’ve been relying too much on carbs lately! Time for some protien! This sounds great!

[Reply]
Alta (Tasty Eats At Home)
January 20th, 2010 @ 7:55 am

I would love this for breakfast! What a delicious change from a hard-boiled egg for sure! I think I need to try these this weekend.

[Reply]
Cristina
January 20th, 2010 @ 8:38 am

First you inspired me to add green smoothies to my breakfast and just when I am giving some thought to adding more protein to my breakfast I find this brilliant post. I can rarely face eggs in the morning. Am also thinking turkey bacon with my green smoothie.
I am so enjoying your blog and your inspired recipes! The best of luck and have fun with culinary school – but remember to keep simple for us home cooks!
One question re the crepe recipe. Would it be alright to make up a batch of batter and refrigerate it?
Thanks again!

[Reply]
Sandy Gillett
January 20th, 2010 @ 9:05 am

What to eat for breakfast is a daily challenge for me. Thank you for this idea. I’m so excited for you regarding Culinary School. Just know I’m cheering you on.

[Reply]
Amy
January 20th, 2010 @ 9:37 am

Amy – So glad you like it and can’t wait to try it with some of your changes. Would any other flours work, or why did you choose the one you did? Thanks!

[Reply]
Amy Reply:
January 20th, 2010 at 12:13 pm
@Amy, I’m sure it would work with any flour…I just enjoy the nutty flavor that the quinoa adds.

[Reply]
Jenn AKA The Leftover Queen
January 20th, 2010 @ 11:37 am

This looks delicious, Amy! I love having good breakfast options!

[Reply]
Dee
January 20th, 2010 @ 11:59 am

Amy – congratulations! Isn’t it a wonderful feeling to finally follow your passions? Enjoy every minute!

[Reply]
Amy
January 20th, 2010 @ 1:18 pm

Amy,

These look delish! I needed another low-carb breakfast option. Have you ever tried to freeze them? I don’t always have time to make something so involved on work days. So, if they freeze well they will be perfect for me.

[Reply]
Amy Reply:
January 20th, 2010 at 5:31 pm
@Amy, I don’t think that eggs thaw well – you can try it and see. If I tried freezing them, I’d freeze them flat layered between wax paper. If you try it, let me know how it works out.

[Reply]
Linda
January 20th, 2010 @ 2:52 pm

I really love my poached eggs, but I do like to have a little variety in my protein sources. These look great.

[Reply]
Iris
January 20th, 2010 @ 7:29 pm

I agree…a healthy breakfast is key to long term weight loss. I like to have some sort of carb like rice or quinoa with fruit and nuts. This looks like a great, light version of a pancake that wouldn’t leave you with that heavy Sunday brunch feeling.

Congrats on your first day! How was it?!

[Reply]
Amy Reply:
January 21st, 2010 at 1:15 pm
@Iris, I have had quinoa pudding for breakfast and I love it – I also think that a hot brown rice cereal with fruit would be yummy.

School is so much fun. I’m busier than I expected but it’s a very good kind of busy.

[Reply]
Winnie
January 21st, 2010 @ 9:55 am

This looks like a great pancake recipe Amy. You should link this up to my healthy breakfast blog carnival to benefit Haiti!

[Reply]
gfe--gluten free easily
February 1st, 2010 @ 8:29 pm

Breakfast is really important for me to function well. These pancakes sound quite tasty with the quinoa flour and ricotta.

Often for breakfast I cook just one egg. Sometimes I add a handful of spinach and/or other veggies on hand. Sort of like a mini omelet. I’m so glad you shared this recipe for The Gluten-Free Lifestyle Carnival. Hope culinary school is going well this week!

Thanks,

Shirley

[Reply]
Kelly
February 4th, 2010 @ 2:25 pm

Hi Amy! I made a variation of these and they were great! Thanks! They’re on my blog now =) XOXO Kelly

[Reply]