High Fiber, High Protein Pancakes

³ Description

Healthy pancakes that can fit anyone's diet and leave plenty of room for decadent toppings! :)

² Ingredients

•  3/4 cup Egg White
•  1/2 cup Vanilla Extract
•  1/2 cup Cauliflower
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum
•  1/2 serving (serving = 2 tbsp) Trader Joe's Secrets of the Psyllium (Pure Plantago Husks)

q Directions

3/4 c egg whites
1/3 c water
stevia to taste
1/2 tsp vanilla extract (or other flavoring to taste)

Combine everything in a blender and whirl away!

Now, you have to make some big decisions:

1/2 cup cauliflower, zucchini, summer squash, or eggplant (if you’re feeling adventurous!) fresh or frozen
1/2 tsp xanthan gum (this helps hold the pancakes together–it’s also great in smoothies)
2 tbsp flour of choice (I have had success with oat flour, extra xanthan gum, coconut flour, and oat fiber, or subbing 1 tbsp psyllium instead)
1 tsp baking powder

Add your veggies, xanthan gum, baking powder, and flour and lightly blend until the veggies are finely chopped, but not completely pureed.

Pour your batter onto a greased griddle on high heat and wait about 4-5 minutes or until edges appear to firm up. Flip and cook on the other side for about 3 minutes. Top with nut butter, syrup, or fruit and dig in!