Gluten-Free Protein Pancakes with Berry Syrup | SweetLeaf®

Ingredients

Pancake Batter
  • 1/4 tsp. SweetLeaf® Stevia Sweetener
  • 1 cup rice flour
  • 2 Tbsp. flax meal
  • 4 tsp. baking powder
  • 2 Tbsp. vanilla protein powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup almond milk, unsweetened
  • Berry Syrup
  • 1 tsp. SweetLeaf® Stevia Sweetener
  • 12 oz. blueberries
  • 1/4 cup and 3 Tbsp. water
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. cornstarch
  • Pinch of salt
  • Directions

    Lightly oil a flat griddle and heat over medium heat.

    Sift the dry ingredients together in a mixing bowl. In a separate bowl, whisk together the eggs and almond milk.

    Add the wet ingredients into the dry ingredients and mix to form a batter. Pour 1/4 cup of batter for each pancake onto the griddle and cook for 2-3 minutes on each side, or until golden brown.

    Syrup

    In a small saucepan, combine blueberries with 1/4 cup of water and the vanilla extract. Cook on medium heat until the fruit is softened and releases its juice.

    In a small bowl, mix together the cornstarch and SweetLeaf Stevia Sweetener, then add the 3 tablespoons of water and mix to create a slurry.

    Add the slurry to the berries and stir continuously until the mixture has thickened.

    Remove the berries from the heat, place in a blender, and blend until smooth. Strain the mixture through a fine-mesh strainer.

    Top gluten-free pancakes with berry syrup and enjoy! Store any remaining syrup in an airtight container and refrigerate.

    Nutrition Facts

    • Pancakes
    • Per Serving: 1 pancake
    • Calories: 153
    • Total Fat: 3.5g
    • Sodium: 466mg
    • Carbs: 22g
    • Dietary Fiber: 2.17g
    • Sugars: .16g
    • Protein: 9g
    • Vitamin A: (1.83% DV)
    • Vitamin C: (0% DV)
    • Calcium: (14.33% DV)
    • Iron: (5.5% DV)
    • Syrup
    • Per serving: 2 tablespoons
    • Calories: 17
    • Total Fat: 0g
    • Carbs: 4g
    • Dietary Fiber: 0.5g
    • Sugars: 2.25g
    • Protein: 0g
    • Vitamin A: (0% DV)
    • Vitamin C: (3.5% DV)
    • Calcium: (0% DV)
    • Iron: (0.4% DV)

    Recipe Notes

    Percent Daily Values (DV) are based on a 2,000 calorie diet.