Protein pancakes with Blueberry
This recipe, created by CSI Food Consultant Frances Buckley in partnership with Sowan’s, was featured in her talk at the Coeliac Societies Gluten Free Roadshow 2024.
Ingredients
- 1/2 bag of Sowans Gluten Free Brown Bread mix
- 1 tsp gluten free baking powder
- 1 large ripe banana
- 300g cottage cheese
- 1 large Egg
- 5ml vanilla bean extract
- 25g Blueberries
- 1 tbsp of light olive oil for frying
- Milk to adjust consistency if needed
Method
- To prepare the mixture blend all the ingredients (except the oil and blueberries) in a food processer or with a hand blender.
- Divide in four and pan fry on one side until semi-solid.
- Press the blueberries onto the uncooked side and flip over.
- Cook until golden (approx. 4 mins).
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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