"Regular" Gluten Free Pancakes
I asked Scott what I should name these pancakes…he said “regular” pancakes…get it? Because they keep you regular?” He has picked up being a dad very well - including the jokes!
All jokes aside… these gluten free pancakes take the cake for keeping you regular as they contain a good amount of flaxseed! Insoluble fiber (such as flax seed) will help you GO! Insoluble fibre does not dissolve in water + is left intact through the digestion process. It can help to speed up the passage of food through the stomach + intestine. It also adds bulk to the stool + can help relieve constipation.
Even if you aren’t feeling constipated… it is important to have a smooth working digestive system. We want to make sure we are eliminating regularly to get rid of waste + toxins in our body. Bonus: you will feel a little lighter ;)
I hope you enjoy these as much as I do, for breakfast, lunch or dinner! Happy cooking!
ingredients
140 g of eggs (1/2c of egg whites or 2 eggs)
60 g canned pumpkin (1/4c)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp vanilla
1 tbsp stevia (or any sweetener)
1/4 c ground flaxseed
pinch of sea salt
coconut oil to grease pan
directions
Weigh ingredients in a medium sized mixing bowl. Add the rest of your ingredients, mix well and let it rest for about 10 minutes for the batter to thicken. Batter should make about 1.5 cups.
Heat a frying pan on med- high for a few minutes then spray with coconut oil (or what ever oil you use to cook.)
Use 1/2 measuring cup to scoop batter. Divide into 3 pancakes. Brown on both sides and serve hot.
Top with your favourite toppings + enjoy!
Some of my favourite toppings:
butter + maple syrup
nut butter + mixed berries
coconut butter + maple syrup
greek yogurt + berries
peanut butter + banana
whipped cream + berries
NOTES
*you can sub the pumpkin for any other cooked squash/sweet potato or mashed banana.
*when using sweet potato you can simplify the recipe using only flax, sweet potato, baking powder, eggs + vanilla. To make it even easier for yourself - cook your sweet potato in the microwave for about 5-6 minutes or until soft.
*prefer waffles? add 1 TBSP of corn starch to keep them crispy!
xo erin
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Receipt adapted from Shape By Nat