I have only recently started adding eggs back into my diet. For a long time I avoided them because I noticed I was having a very bad reaction (I’ll avoid giving you TMI) and twice broke out into a rash. To prevent this from happening again I went cold turkey on eggs. No omelettes, hard-boiled eggs or even eggs in baked goods. I’ll be honest, it sucked. Without being able to eat gluten or eggs, going out for brunch is basically impossible. And brunch is in my top favourite three things in LIFE.
Fortunately I was able to substitute a flax or chia egg in place for most baking recipes but I hate to say it, but a tofu “omelette” isn’t exactly the same. I can understand that there are a lot of vegan (or egg-free) readers out there who appreciate an animal-product free recipe so a lot of the time I continue to create and make food that avoid eggs.
After doing some reading I learned that some people can develop a short-term intolerance to eggs. In general when I order or make eggs I try to go with an egg-white omelette to avoid too much cholesterol, but somewhat ironically it turns out that it’s the egg-whites not the yolk which makes people react badly. So I decided to start slow by eating one egg (yolk included) that was fully cooked (no yolk-porn…) and lo-and-behold it seemed to digest well! Since then I have now fully incorporated eggs back into my diet.
Eggs are a fantastic source of protein. There is 6 grams of protein in one large egg. Considering 1 large egg is also low in fat, carbs and has only 75 calories, you are getting some serious bang for your buck. I woke up sunday morning with a massive craving for pancakes. This may have had something to do with the ridiculously-delicious looking baked french toast my Mom was making for the rest of my family (which I could not eat unfortunately). I usually let my cravings and the contents of my fridge dictate my blog content and that is precisely how I ended up making these GF Blueberry Protein Pancakes. With 310 calories, 26 grams of carbs, 8 grams of fat and 33 GRAMS OF PROTEIN, these pancakes will most definitely keep you full for hours! I was literally the energizer bunny and legitimately was not hungry until 6 hours later. Oh and they are absolutely delicious too 🙂
Prep Time: 10 mins
Cook Time: 10-15 mins
Keywords: breakfast gluten-free vegetarian blueberry
- 1/4 cup coconut flour
- 1 scoop vanilla protein powder (I used Designer Whey)
- 1 tsp chia seeds
- 1 large egg
- 1/3 cup unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
- 1/2 cup greek yogurt (any flavour)
- 1/2 cup blueberries
1. Mix together coconut flour and protein powder.
2. Add in almond milk, egg, vanilla and chia seeds.
3. Set mixture aside for 10 mins.
4. Place a non-stick skillet (or skillet greased with coconut oil) over medium heat.
5. Cook each pancake for 2-3 minutes per side. Do not overcrowd skillet.
6. Top with greek yogurt and blueberries.
Do you regularly consume eggs? How do you react? What other sources of protein do you usually have for breakfast?
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