Recipe: Gluten-Free Pancakes with Maple Berries

Ditch the white flour but keep the flavor

Pancake perfection starts here – with this recipe for light, delicious pancakes filled with fiber and nutrients. We’ve ditched the white flour in favor of gluten-free whole-grain flours, including brown rice, oat, and teff, a traditional Ethiopian grain that’s high in protein, iron, and calcium. And instead of pouring on the syrup, we use just a bit mixed with phytonutrient-rich fresh berries. Feel free to add a dollop of protein-rich Greek yogurt or nut butter, too.

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Ingredients

½ cup fresh raspberries
¼ cup fresh blueberries
1½ teaspoons maple syrup
1 cup teff flour
½ cup brown rice flour
½ cup gluten-free oat flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1½ cups 1 percent milk
1½ teaspoons pure vanilla extract
3 large egg whites
5 teaspoons extra virgin olive oil

Directions

  1. In a small bowl, combine the berries and syrup and stir to coat. Set aside.
  2. In a medium bowl, whisk together the teff flour, brown rice flour, oat flour, baking powder, and salt. Whisk in the milk and vanilla.
  3. In a large bowl, vigorously whisk the egg whites until they are white and hold their shape. Gently fold the whites into the batter.
  4. Heat a large nonstick skillet over medium-high until it’s hot, then reduce the heat to medium. For each batch of pancakes, heat 1 teaspoon of the oil and swirl to coat the skillet. Scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing about 2 inches apart. Cook 1 to 2 minutes until the undersides are golden brown and the bubbles on top start to burst, then flip and cook 1 minute more. Transfer the pancakes to a large plate and cover with foil to keep warm while you make the rest of the pancakes.
  5. Spoon the berries over the pancakes.

Nutrition information

Yield: 4 servings (20 pancakes)

Calories 398

Total fat 10 g

Saturated fat 1.6 g

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Protein 14 g

Carbohydrate 63 g

Dietary fiber 8 g

8.3 g sugar

8.3 g added sugar

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4.6 mg cholesterol

387.4 mg sodium

Developed by Sara Quessenberry for Cleveland Clinic Wellness

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