Cindy's Homemade Gluten Free Pancakes with Spanish Egg White Omelete

Cindy's Homemade Gluten Free Pancakes with a Spanish Egg White Omelet 

Gluten Free Blueberry Pancakes

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Ingredients:

  • 1 1/2 cup of Bob's Red Mill Gluten Free Flour Mixture
  • 2 1/4 tsp of baking powder
  • 3 tablespoons of baking stevia
  • 2 Eggs separated
  • 1 cup of almond milk
  • 1 cup of blueberries
  • 3/4 tsp of sea salt
  • 3 tablespoons of melted Smart Balance butter spread
  • Side of honey or pure maple syrup

 

Directions:

In a small bowl, beat egg whites; set aside

In a separate bowl, sift together flour, baking powder, stevia, and salt. Beat egg yolks in a medium mixing bowl: add milk and melted butter. Stir egg mixture into dry ingredients: mix until batter is smooth and stir in blueberries. Fold in Beaten egg whites. Bake on hot greased griddle over medium heat.

Makes 8-10 Pancakes

Spanish Egg White Omelet

3-4 Egg whites

1/4 cup of mushrooms

1/4 cup of spinach

1/4 cup of cherry tomatoes

2 Tablespoons purple onion

1/4 cup of sharp cheddar cheese

Topped with hot sauce of your choice! :) 

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