When you first get your diagnosis of gluten-intolerance or Celiac and are told that you can no longer eat any gluten, it is a crushing moment. Suddenly visions of everything you love that you can’t have flashes through your mind. Plates of sandwiches, fried chicken, French toast, bagels, pancakes, … everything you will have to figure out how to make without wheat flour. It is scary and confusing.
When you look at the typical American diet, wheat is in everything! Suddenly you realize that, for the most part, anything that is pre-prepared has to be avoided. You are going to have to learn to make everything from scratch until you can find reasonable substitutes.
When you give up wheat flour you also give up the extra vitamins that are typically added to breads, cereal, and other foods. Last month I got an email from Visalus asking if I would be interested in trying a protein and vitamin supplement called Vi-Shape typically used for protein shakes. I thought it would be interesting to try to use it in other ways as an alternative to increase the health benefits.
When I opened the package I was surprised that it smelled a lot like a vanilla cake mix. This would be easy to bake with and kids would love shakes made with it. Vi-Shape is low fat, low sodium, low sugar, and lower carb than other brands of similar products.
One of the foods that I have been missing a lot is pancakes, the super easy, fast breakfast that we often ate for dinner too. I haven’t had any in nearly a year so this was my chance to create a gluten-free pancake recipe and try some of the protein powder in it. Adding blueberries also boosts the health factor and makes them even more delicious!
You can use this recipe as written utilizing Vi-Shape, or replace it with additional all-purpose flour, GF-AP flour, or more sorghum flour. This recipe made beautiful, fluffy pancakes that rose perfectly and cooked evenly on my griddle. I enjoyed them but you could definitely taste the powder. The Artist thought the flavor was too strong. But you could easily reduce the amount of powder and replace it with additional sorghum or all-purpose flour.
If you are looking for ways to get more vitamins, minerals and protein into your diet, this is a good method. Used as a shake, each one contains 30% of your recommended amounts. It is a good option to consider if you are trying to lose weight or just want an easy alternative to preparing one or two of your meals each day.
I am thrilled to have pancakes back on my regular menu and hope you enjoy these delicious treats for your next brunch or breakfast!!
Jane’s Tips and Hints:
If you forgot to warm the eggs to room temperature it is easy to bring them to room temperature quickly. Place them in a bowl and cover with warm water. Let them sit for about 10 minutes and they will have warmed up considerably.
Please note that the protein powder is manufactured on equipment that processes wheat products. If you are extremely sensitive and vulnerable to cross-contamination, please avoid ingesting this product.
- 1/2 cup + 2 tbsp all-purpose flour or Gluten-Free AP flour blend
- 1/4 cup sorghum flour or almond meal (or more AP flour)
- 2 tbsp cornstarch
- 1/2 cup Vi-Shape Nutritional Shake Mix
- 3/4 tsp kosher salt
- 2-1/2 tsp baking powder
- 2 tbsp granulated sugar
- 2 large eggs, at room temperature
- 1-1/4 cups cold buttermilk
- 1/2 tsp vanilla extract
- 3 tbsp melted butter
- 1-1/2 cups fresh or frozen blueberries (unthawed), rinsed and drained
- Organic oil, for frying
- Organic maple syrup, warmed
- In a medium mixing bowl, combine the flour, cornstarch, Vi-Shape Shake mix, salt, baking powder, and sugar. Use a whisk to stir until all the ingredients are completely combined. Make a well in the center and set aside.
- In the bowl of your standing mixer, combine the eggs, buttermilk, and vanilla. Slowly increase the speed of the mixer to medium and beat for a couple of minutes or until light and foamy. Reduce the speed to low and slowly pour in the melted butter, mixing until thoroughly incorporated.
- Pour the wet ingredients into the center “well” of the dry ingredients, scraping the mixing bowl clean, and whisk until smooth. If batter is too thick, add water, 1 tablespoon at a time, until it is the consistency you like.
- Heat a large skillet or griddle over medium-high heat. (I use a griddle that spans two burners.) You will know the pan is hot enough when a drop of water bounces on the surface. Add about 2 tsp oil and spread it over the surface with a heatproof spatula.
- Using a medium ladle, pour scoops of batter onto the hot surface. Drop a few blueberries onto each pancake (don’t use too many). Cook without moving until bubbles cover most of the surface and the edges are golden brown and dried out. Use a thin, flexible spatula and quickly flip each one. Cook the second side until golden brown.
- Serve immediately with warmed maple syrup.
- Yield: 6 to 8 (3-inch) pancakes
Create a New Tradition Today!
Disclaimer: ViSalus sent me product for testing and recipe development for this post, but all opinions are my own.
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