I continue to hear from readers and patients that they find
it challenging to avoid wheat, albeit they now know the health-depleting
effects of eating it. I will, in future blogs, share recipes that are wheat-free
and tasty – use your imagination and taste buds to adapt with flavors you and
your family most like. No recipe should be considered “set in stone” – adjust to
your liking and diet modifications...click to continue reading...
Protein Pancakes – Wheat-free
fat-free whipped cottage cheese or
scoops (3.5 – 4 TB) of your favorite protein powder (preferably vanilla flavor)
NOTE: I use a medical food because we might as well get a low carb healthy
drink while we’re add it. The one I use is Ultra
Meal 360, formulated to help balance blood sugar levels as in those with
Type 2 Diabetes and Metabolic Syndrome. It
contains 170 calories for 2 scoops, 3 g fat, zero cholesterol, fiber 4 g,
protein 15 grams.
either a natural no-calorie powdered sweetener like SweetLife® or a liquid
sweetener like Stevia or Agave (adjust as needed for desired sweetness).
Variations: Add finely chopped pecans or walnuts to batter.
Combine the cottage cheese or ricotta, egg
whites, cinnamon, and protein powder in a large bowl. Blend with hand-mixer for
silkier soft batter.
Pour the batter into a flat pan or griddle; cook
each side approximately 2 minutes as you would any pancake.
This recipe makes about 3 pancakes and packs a full 15 grams
of protein from protein powder and approximately 10-12 grams from low fat
cottage cheese (depending on brand and type you choose) a minimum total of
about 25 grams of protein in 3 pancakes.