Pancakes have been my favorite food since childhood, but the recipe now sends my poor stomach into spasms and weighs me down for the rest of the day. I'm not about to relinquish my go-to weekend indulgence, though, and fortunately for me there are plenty of great pancake recipe options whose ingredient profile is as impressive as their taste!

I've spent the last few years honing this recipe and it fully satisfies my breakfast cravings. These cakes are light and fluffy without the overly eggy taste that sometimes characterizes grain-free pancakes. They're the perfect foundation for sliced fruit, a drizzle of honey, or even plain ghee! I like cook up all the batter, eat half my pancakes in the morning, then tuck the rest into a sandwich bag for laterthey're great at room temperature with a slather of nut butter!

Grain-Free Protein Pancakes

Preheat an electric griddle to 350 degrees or heat a non-stick pan on the stove over medium low heat. Combine all ingredients in a blender and puree on high for 30 seconds or until smoothly blended. Measure 2 tbsp of batter per pancake onto pre-heated surface and cook until bubbles appear in batter. Flip with a spatula, finish cooking other side for 30-60 seconds, and serve up hot with your choice of toppings! Or, let the pancakes cool on a baking sheet and enjoy as a snack for later! Makes 12 small pancakes. 

*A word regarding protein powder. Each one is different, and this recipe has been tested specifically for the one I specify here. I certainly encourage you to try using your own favorite powder but can't guarantee the results!

- Anne Sage

Read Anne's blog here and follow her on Instagram @citysage