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Pancakes, Bacon, and Eggs are like our Sunday morning go-to. I usually make a double batch on the weekend and freeze them for the lil diva’s breakfast during the week. I place each one in between parchment paper, so they are easy to pull out and toast like your convenient frozen pancakes already made in the store. It allows me time in the morning to provide them with a homemade breakfast in minutes.
I have never really liked pancakes, but my daughters do. After flipping pancake after pancake and not indulging in anything with wheat, guess what I want, crave, obsess? Yes, pancakes. You always want what you can’t have well, not anymore. These pancakes are so easy to make, delicious, and don’t add extra time and a whole lot of ingredients to your regular breakfast routine. I even had the kid and husband approved, and they gave it a two thumbs up. Since finding out about my wheat allergy, I have been making a conscious effort to eliminate wheat in my diet. I feel so much better and can get the full benefit of living a healthy lifestyle.
These pancakes are a great alternative to your traditional pancakes. It’s a straightforward, easy recipe to follow, and most people have the ingredients. I prefer to use plant-based protein powder; I use Now Foods Vanilla Toffee because I don’t do well with Whey because of my lactose intolerant and prefer not to have soy products. NOW Protein is more does not have lots of artificial junk that can be found in most protein powders. Just as a personal preference. Like I said, these pancakes taste like the real deal. You can top them with your favorite fruit, nuts, and I used Lakanto Maple Pancake Syrup, Sugar-Free, Calorie Free, and tasted pretty decent its junk-free made of Monk Fruit Sweetener. I have had sugar free pancake syrup before, and this is the best one yet. Go to Nowfoods.com and get 20% off your purchase with coupon code “FAITHFUELED.”
- 2 oz. Cream Cheese (I used KiteHill Almond Cream Cheese)
- 2 scoop Nuzest vanilla protein powder.
- 2 egg whites.
- 1/4 tsp baking powder
- 2 tbsp. almond milk
- Mix all in blender till smooth.
- Let sit 5 minutes and make pancakes as usual. Topped with Lakanto Pancake Syrup and pecans