And though I make many different types of pancakes, these little High Protein Pancakes are one of our favourites. But I have tried these pancakes with many different gluten-free flours, too, and find that brown rice flour works the best.
But my sisters and I never minded too much, because we knew the compensation was always a Saturday supper of pancakes and tea. They are thinner and much more moist and velvety, and a touch fragile, so it’s best to make them small-sized.
Quinoa flour raises the protein content of these pancakes even more, but adds an earthy flavour that may not appeal to everyone. Make them no larger than 3? to 4 inches (9cm) in diameter. Cook over medium-low heat until golden brown on the bottom, then flip carefully and brown the other side.
Pullover lats workout|
Fitnessblender ab workout
How to do bench press properly
Ketosis diet menu