Protein Packed Gluten Free Maple Pancakes


Are you looking for a healthy alternative to a protein shake for breakfast? I was. It’s cold this spring morning in MinneSNOWta, and I was craving something warm and comforting, so I whipped up one of these delicious, tasty, maple infused gluten free pancakes. This recipe makes one nice big pancake. It could easily be split for two with an egg on the side.

Protein Packed Gluten Free Maple infused Pancake

1/4 cup Oat Flour
1 scoop of your favorite Protein Powder. (I use Melaleuca’s vanilla Pro-Flex)
1 tsp Baking Powder
1 egg White
1/4 cup Yogurt (I used Noosa honey yogurt)
Coconut Milk to thin to desired consistency (alternatives: Cashew, Soy, Rice or Dairy milks)
1/2 tsp Maple extract (optional)
1/2 tsp Vanilla Extract.

Coconut oil to fry. You can use whatever oil you care for, I like coconut.

In a small bowl, add the baking powder and protein powder, to the oat flour.
Whisk the egg white into the yogurt, add both extracts.
Add the liquid to the dry ingredients, adding coconut milk to thin to desired consistency.
Melt some coconut oil in a non-stick skillet and add pancake batter. Cook over medium heat until browned on one side, flip and finish cooking.

I garnish with fruit, drizzled with a little maple syrup. This pancake is naturally sweet from the protein powder and yogurt, so its up to you.
You can always spread with a nut butter and roll it up for a great ‘to-go’ breakfast on the run.

What is your favorite protein based pancake? Can you call it ‘healthy’? Yeah, I know this one has oat flour, but I like the fiber it adds and not only does it fill me up for hours, but it balances the approx 39g of carbs with approx 28g protein.
(This is an approximation, erring on the low side – not adding in the milk used nor amount needed. Check your own ingredients and calculate based on what you’re using, if you really want to know)

Leave your feedback in the comments.

Gluten Free Cream Scones-Perfected!


(Updated 8/2015)

It occurred to me from looking at my last post, I have never actually shared with you my perfected scones! (palm to forehead!)

My sincerest apologies! They are just so good, it’s a crime not to share. So here you are, my Famous Cream Scones. (well, they are famous in my circle of friends!)

Note #1. I used Pamela’s Artisan Flour in my original version. Since 2013, when I posted this, I have substituted 1/2 the flour mix for almond flour. It produces a much more tender, and yes delicate, scone but the flavor is divine. When I started out baking GF, Pamelas was the best version of flour I could find. Since then, I’ve branched out and become much more adventuresome. With this recipe, just try to find some blend that isn’t too gritty. (If you are GF, you know what I mean)

Note #2. You MUST use the right technique with the butter. You do NOT cut the butter in with this recipe. You ‘flake’ it in. First, cut your butter in to cubes, be sure it is COLD. If you have hot hands, run under cold water to cool. Add the butter cubes to the flour mixture and using your thumbs and first two fingers ‘smear’ it though you’re fingers creating ‘flakes’ of butter. If your kitchen is hot (summertime is not the best time to make these) freeze your flour first and work very quickly, re-chilling the flour/butter mixture before adding the liquid if needed. By creating these little flakes of butter, you achieve a similar effect that it does in puffed pastry. That will yield a tender and moist, yet light and flaky scone. *2015 note: Gluten Free is much more forgiving than wheat flour. The chilling precautions are essential to a good wheat flour scone. For gluten free, just be sure you are creating flakes of butter, not mushy, gooey wads. Chill it again if you need to, to achieve this goal.

Note #3. You can change the flavor of these any way you wish. At the end I give you some of my favorite combinations of add-ins.

Preheat oven to 425 degrees. Line baking sheet pans with a Silpat or Parchment paper. (I prefer a silpat style mat)

2 cups Pamelas Artisan Flour
3 tbsp sugar
1 tbsp Baking Powder
1/2 tsp salt (sea salt preferably)
7 tbsp (or about 6oz) Unsalted Butter (use best quality you can find)
3/4-1 cup Heavy Cream (extra for brushing the tops)
**add in’s of your choice
Turbinado or Demerara Sugar for topping the scones

Mix dry ingredients in a bowl. Using the technique described in note #2, flake in the butter. Using a fork, add the cream and gently fluff and toss the mess until it comes together. Depending upon the dryness of the flour, you may need the whole cup of cream. My trick is to add close to 1 cup, toss it with a fork, and if it doesn’t all come together, drizzle a bit more cream. Keep the mixing to a minimum. You want to retain the integrity of those butter flakes.

Take the whole bowl, along with any bits, and upend it on a clean, smooth surface. (I prefer marble or granite which you can pre-chill in hot weather by laying a bag of ice on top) Gently knead once or twice to incorporate all the bits and pat out. DO NOT OVERWORK. Yes, this is gluten free flour, so no danger of creating toughness, but you can melt the butter-a big no no! The dough should be moist enough to hold together, but not soggy. Pat the wad out into a disc, about 8 inches across. (bigger circle = thinner scones = shorter cooking time) Smear a little cream on the top and sprinkle with course Demerara or Turbinado sugar. Cut in to wedges with a sharp knife. For big traditional scones, cut in to 8. For smaller ‘tea sized’ scones, cut in to 12. A sharp knife works best, but a bench scraper also works if you are worried about dulling your knives on the marble. Carefully loosen from the marble, using your knife laid flat, and gently place on lined baking sheet and bake approx 10-15 minutes. If sliced into 12, check them at 8 minutes. The outside will look browned, and when you gently press the tops, they will give a little, but not be gooey. It will depend upon your oven and how big you cut them. If you are unsure, take one out and break it open. It will look moist, not gooey or raw, but cooked. Do not over bake!


(These are my favorite combinations of add-ins and how I add them)

1/2cup dried blueberries (yes dried. fresh just smoosh, ooze, and have too much moisture) added to the flour/butter mix + 1/4 tsp lemon oil and/or 1 tsp lemon zest added to the cream

1/2 cup chopped dried cherries + 1/2 cup high quality bittersweet chocolate chunks added to the dry mix

1/2 cup dried apricots + 1 tsp cardamon added to dry mix; 1/4-1/2 tsp almond extract added to cream

1 cup fresh raspberries (very gently added to dry ingredients. be very VERY gentle when mixing and patting out. Yes, they will get smooshed, but the taste will be fantastic. Also, these take a bit more time to bake due to the extra moisture) + 1/2 cup white chocolate chip + 1/2cup macadamia nuts

These seriously are good enough to serve to a queen. Or family. Or picky relatives.
When my friends are sick, this is what they request I bring.
They really are THAT good.

Gorgeously Gluten Free Yorkshire Pancake

Growing up my parents had a cabin in the mountains, and it seemed nearly every other weekend we’d make the 2 hour drive to spend those precious 2 days in the higher altitudes of the Cascade Mountain Range. I adored it. Winters meant lots of deep powder to ski on and great sledding. Summers meant riding our horses in the high dessert, soaking in the glory of God’s handiwork in the form of arid mountainous pines, alpine meadows, crystal clear running rivers, breathtakingly cold mountain lakes, and incredible mountain vistas. Whenever I reminisce my childhood it is chock full of those memories interlaced with the wonderful smells emanating out of my mothers kitchen. 

My love of cooking is an inheritance from my mother. Looking back I am amazed at the wonderful eats she churned out of that small cabin kitchen. My brother and I would leave the cabin after a hot breakfast, returning only when we were hungry, which repeatedly was not until dusk. In fact, it was so tough getting us in by dark that my mother hung a dinner bell on the back deck that she would ring when food was on the table, to which we would come running. Funny how kids are that way. Food is completely forgotten to the excitement of an ant colony, or a fish in the stream, meadows of shoulder high grass for hide and seek , or a rotted out tree trunk that needed to be explored for critter signs. But when that dinner bell rang, our stomachs let us know quite clearly we had not fed our engines all day! 

Yorkshire pancake is a dish that my mother made on a regular basis. She only ever made it at our cabin, I’m really not quite sure why. Was it the secret of the cast iron pan? Was it the mastering of having something puff so gloriously at a high altitude? Was it the simplicity of ingredients? Or was it that the cabin was a simple life and we were easily impressed by the sight of that mile-high puffed treat, showering her with praise. She is no longer with us, so I cannot ask her. I like to think it was a memory maker. A tradition unique to that time in our lives. All I know is how grateful I am to have that very same skillet in my possession, well seasoned by decades of use, non-stick smooth and black as night. 

As the resident ‘memory maker’ in this family I have passed this tradition down. This has become a favorite of my girls that I bake on the long, cold, snowy winter weekends we have here. The original recipe is made with flour and if you are not GF, by all means make it with regular flour. It will produce results that will stun and wow any guest or family member. Just be sure to call the crowed BEFORE you pull it out of the oven. Like any popover/pudding batter, it will begin to deflate immediately, but as you can see from the photo below, should maintain it’s vertical edges beautifully browned bubbles. Made with my new favorite Pamelas Artisan Flour I get near identical results to my regular flour version. It doesn’t rise quite as high, but my daughter is tickled pink she can have her Yorkshire Pancake once again. 

A couple of tips for making this pancake:

Bake in a cast iron skillet. If you don’t have cast iron skillet use an oven proof heavy bottomed pan with low sides.

This recipe can be doubled. I’ve not had much success tripling it as GF, but with flour you can easily triple it to feed a crowd. I have adjust the butter compared to the original whopping 1/2c amount, and have tried to make it as low fat as possible without compromising taste. This recipe is not dairy free, but I cut down the lactose by using Lactose-Free milk. Pre-heat your oven while preparing, and whisk well prior to pouring in the pan for GF. For wheat flour, mix thoroughly and let rest while oven heat. 

Gluten Free Yorkshire Pancake

1/2 cup Pamelas Artisan Flour (I cannot recommend good results with any other flour. I’ve not had success with this recipe until I used this brand of GF all-purpose flour)

1/2 cup milk

2 eggs (whisked in to the milk)

1/4 c butter, melted (see recipe) 

pinch of salt. (I love to use my himalayan salt)

Preheat your oven to 425 degrees. Move the rack to the middle/lower rung of your oven (to allow for it to puff) and place your 10 in cast iron pan in the oven to heat up. (If your pan is not cast iron, heat on the stove top until very hot, but would NOT smoke oil) In a bowl whisk the eggs in to the milk  and add a pinch of salt. Add the flour and whisk in. There will be some lumps, let it rest for 5-10 minutes, then whisk out any remaining lumps. If using wheat flour, be careful not to over beat, as this will make the pancake tough. 

When the oven reaches temperature, CAREFULLY remove the hot pan to your stovetop. Add the butter and let melt. When completely melted, pour the batter in to the pan, and place in the oven. (I have found the GF flour can get a little thick, just make sure it’s spread to the edges)

Set your timer for 14 minutes and then check the cake. It should look set in the center, not raw. For the recipe amount above, I’ve found it to be done in between 14-16 mins. If I triple the recipe, I use a larger skillet (14inch) and let it go a full 18-20 mins. When it’s done, the edges will have puffed up and be crispy brown, the center will be soft like a pudding but not raw at all. 

This is so delicious served with real maple syrup and powdered sugar, a side of sausage links and a fried egg. I hope you enjoy it as much as we do. Let it be your memory maker!