High Protein Pancakes
1 cup (250 mL) gluten-free flour blend
1 cup (250 mL) chocho flour
2 Tbsp. (30 mL) sugar
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) cinnamon
1/4 tsp. (1 mL) salt
1 1/2 cups (185 mL) buttermilk
2 large eggs
2 Tbsp. (30 mL) canola or flax oil
fresh or frozen berries or sliced bananas (optional)
In a large bowl. stir together the flours, sugar, baking powder, cinnamon and salt. In a smaller bowl, whisk together the buttermilk, eggs and oil; add to the dry ingredients and stir just until combined.
Preheat a heavy skillet over medium heat and spray it with nonstick spray or drizzle with oil and rub it around the bottom with a paper towel. Ladle the batter into the skillet and if you like, scatter the surface with berries or sliced banana. Cook until bubbles begin to break on the surface (don’t wait until all the bubbles break through and the surface looks dry, or you won’t get any lift on the other side); flip with a thin spatula and cook for another minute, until the other side is golden, too.
Serve immediately, or keep warm in a 250F oven while you cook the rest. Serve warm with maple syrup. Cool any leftovers and refrigerate overnight or freeze for up to 4 months; rewarm in the toaster or microwave.
Makes about 10 pancakes.