Cindy's Homemade Gluten Free Pancakes with a Spanish Egg White Omelet
Gluten Free Blueberry Pancakes
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! :)
