These are the sort of pancakes that make you smile. They are sweet and salty and hit that "gotta have carbs" spot in your belly...or in my case, in my heart. Because I love carbs. Carbs love me. It's a win-win situation.
Anywho, let's get straight to the point because I hate those bloggers that go on and on and on with their story about their pancakes. You want the recipe. Let's do this thing. The recipe DOES NOT require bananas or any special egg tricks, but it does require protein powder. If you don't have protein powder, I would add a few tablespoons of flour, but no guarantees here.
**Because I love you, I have placed links to the ingredients that we used. Of course, you can use what you want, but as you know, I am an Amazon addict and these are the best deals for this stuff. GF cooking is freakin' expensive.
- 30 grams (1 scoop) Vanilla Soy Protein Powder (or other kind, we use Garden of Life)
- 1 cup Bob's Red Mill Gluten-Free 1-1 Flour
- 6 ounces soy yogurt (we used Nancy's cultured soy yogurt)
- 1 cup soy milk
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch if salt
- a hint of cinnamon
- a handful of butterscotch chips of choice
- Heat a pan over medium heat. We greased ours with coconut oil, but nonstick spray or butter should do the trick too.
- In a bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together. Stir in the protein powder.
- Whisk in the milk and yogurt. The batter is going to be THICK. Super Super Super thick. If you want thinner pancake, you can add a few tablespoons of water, but we like our pancakes thick.
- Spoon about 1/4-1/3 cup of batter onto the pan. You may need to use your fork to spread it out a little bit. Sprinkle just a few butterscotch chips onto the pancake before flipping to the other side and finishing the pancake.
- Serve warm with a cup of milk and some sliced bananas.