Lo Cal Gluten Free Pancakes | The Jewish Week | Food & Wine

Lo Cal Gluten Free Pancakes

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Lo Cal Gluten Free Pancakes

My 450, pound ad man dad was never a morning person. No matter how many alarm clocks he would set, nothing could ever wake him. My dad said that when he slept, his best ideas came to him — including some of the award-winning slogans for the campaigns he created—including Tasters Choice Coffee. But as much as he enjoyed sleeping, he loved eating. Every Sunday Day my sister and I would make him a scrumptious breakfast in bed, and straighten his wall of shirts that were stacked in every corner of our brownstone — representing each new weight. Figuring out what to prepare depended on the diet du jour and the number on the big chalkboard above the scale in our bathroom that showed his current weight. My dad weighed himself every morning, every night-- carefully displaying every victory and every setback in white chalk. But on Father’s day I always wanted to make something special—something that conjured fond memories from his past, so we could creating lasting memories together.
 
This gluten free pancake will create all the sweetness with out all the calories, guaranteed to arouse even the deepest of sleepers.

Servings & Times
Yield:
  • 2 servings
Ingredients

1 mashed banana
1 tablespoon milk or skim milk
2 scoops of protein powder of choice
½ cup egg whites, beaten till stiff
Cooking spray for pan
Fresh berries for garnish

Steps

Mash the bananas and add the milk. Then stir in the protein powder and egg whites. Make sure you beat the egg whites separately until stiff, then fold in. Spray a skillet with cooking spray and pour the batter into the heated pan. When the pancake bubbles, flip and cook until edges are brown. Remove from the skillet and serve with fresh fruit.


Recipes from My Fat Dad: A Memoir of Food, Love, Family, and Recipes, By Dawn Lerman