For me pancakes are elixir of life! This gluten-free version is not only delicious but also diet friendly and can be enjoyed every day. I'm sure, these pancakes can be easily fit into your macros ;) If one doesn't like blueberries, also the plain version of these pancakes tastes great.
Ingredients
- 30 g/ 2 heaped tbsp. chickpea flour (aka. besan or gram flour)
- 30 g/ 2 heaped tbsp. soya flour
- 10 g/ 2 tsp. rice protein
- 2 g/ ½ tsp. baking powder
- 5 – 10g / 1-2 tsp. non-calorie sweetener of choice (e.g. Truvia)
- ~ 120 ml/ ½ cup water
- 50 g/ ¼ cup blueberries
Directions
- Mix all dry ingredients
- Add water slowly and mix thoroughly
- Stir in blueberries (optional)
- Heat a non-stick pan (medium heat)
- Ladle some batter into the pan (5 portions)
- Cook pancakes for 4-5 min each side
Gives 5 pancakes = one serving
Nutritional info per 5 pancakes:
Plain pancakes (without blueberries): 278 kcal/ C – 23g/ P – 27g/ F – 8g
Blueberry pancakes: 294 kcal/ C – 27g/ P – 27g/ F – 8g