OK Friends, as promised here is the high-protein, gluten-free pancake recipe I learned to make a few weeks ago while staying with my friend Stacy, who made them every morning for Ben and me during our visit.
I have to confess, on the first morning, when Stacy asked if I would like a gluten-free, high-protein pancake for breakfast, I was skeptical: if you know me, you know I live for toast.
But I love trying new things, and I love seeing how other people cook. As Stacy made the batter for the pancakes, which she did in three individual bowls — each bowl receiving 1 egg, 1/2 cup quick-cooking oats, ground flax seed, cinnamon, sliced banana, water, and a scoop of protein powder — she explained why she had started making them: she had recently turned 50 and for a variety of health reasons she needed to incorporate more protein into her diet, particularly in the morning.
As the batter rested, she heated up 3 large nonstick skillets, spritzed them with cooking spray, then poured the contents of each bowl into each skillet: yes, she made three giant pancakes and, using a giant spatula, she turned these pancakes out with the proficiency of a short-order cook.
To serve, she passed a tub of almond butter around the table along with a jug of maple syrup. And then we tucked in.
Friends, the pancakes were so good! And so satisfying. As someone who loves traditional pancakes (and French toast and Dutch babies) — in other words, as someone who does not avoid gluten and pays little attention to protein — I couldn't believe how much I loved them.
And I've come to crave them. I've made them nearly every morning since returning from our trip, sometimes with the protein powder, sometimes without, but recently most often with the powder for the lasting satiety it provides. When I make these pancakes in their full protein-packed glory, I find I snack less throughout the day and overall just feel more satisfied. I hope you do, too.
| Banana-Oat Pancakes |
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In Case You Missed It:
A Dutch baby, if you are unfamiliar, is like a cross between a popover and a pancake: it rises dramatically in the oven, then collapses upon removal. It's custardy in texture, not fluffy like traditional pancakes, a consistency created not only by the high ratio of eggs in the batter, but also by the absence of any leavening agent — the water in the eggs, milk, and butter in combination with the hot skillet cause the batter to rise in the oven.
| Lemon-Blueberry Dutch Baby |
In the past few months, I've been revisiting the "bowl bread" recipes from my cookbook, Bread Toast Crumbs, and re-writing them in loaf pan form. The latest adaptation is this simple no-knead rye bread, made from a mix of bread and rye flours, as well as a small amount of honey and caraway seeds. Here are two others:
| No-Knead Rye Bread |
4 Resources Always Available to You
- 8-Video Chopping Tutorial
- 5 Secrets to Foolproof Bread Baking 🍞🍞 (free email course)
- Sourdough Demystified 🍞🍞 (free email course)
- Pizza School 🍕🍕 (free email course)
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