Hi all! I’m back after what seems like a long social-media vacay. Truth is, getting kids geared for the new school year can take up some time and energy. Now my twin girls are in two separate classes in 1st grade – a first time, separation and… to my surprise, no upsets — they are actually thriving!
Back to the biz of Nutrition. I’ll be hosting a Nutritional workshop at the end of Sept. on the ease of packing healthy school lunches for great taste & variety! So if you’ve got a winning lunch combo you’d like to share, please do! Now here’s the recipe you’ve been waiting for:
Flourless Griddle Cakes
(makes four 4″ pancakes)
Serves 2
- 2 eggs (or 2 egg whites or 2 Tbsp flax seeds soaked in water, although the eggs seem to hold up better)
- 1/2 cup of pureed squash (zucchini or butternut) or 1 medium banana, mashed. Hint: you can buy organic baby food to save the trouble of cleaning your food processor.
- 1 scoop gluten-free Protein Powder (or 2 Tbsp from one of these choices: PB2, Coconut flour or Almond meal)
- 1 tsp olive oil
Optional add-ins:
- For sweeter cakes, add one tsp Cinnamon and/or Allspice
- For heartier cakes, add 1 Tbsp wheat germ or flax meal
Blend eggs, pureed squash (or mashed banana), protein powder or nut meal and olive oil. Blend in spices and/or wheat germ (or flax). Heat pan on stove – use cooking spray or a wee bit of olive oil and griddle your cakes. Delish! Top with a dollop of Greek plain nonfat yogurt and some frozen strawberries thawed in their own juice. Delish.
Calories per serving: (2 pancakes) Approx. 250 – 300, depending on ingredient choices above.
Q: How would you top these?
Try variations such as blueberries or mixed berries, peanut butter or even just a dusting of cinnamon.
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