Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

 Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup       

Mornings tend to be a bit crazy in my house, and we don’t even have anyone getting ready to go anywhere.  Usually by the time the girls and I get up, my husband has been at work for a few hours and they aren’t yet school aged.  It’s hectic in a way that only two toddlers can create and the more they want to go out and play or head to the playroom, the worse it is.  It can be tempting to slap jam on some toast and call it breakfast some mornings but its important to start the day right, and even more so when it comes to little ones.

Nordica Cottage Cheese  is a great option when it comes to providing a healthy breakfast that is low in fat and filled with calcium, vitamin D and protein.  It’s also gluten and nut free and available in a lactose free option so its pretty allergy friendly!

I love to eat cottage cheese with pineapple chunks for breakfast or as a filling afternoon snack.  Of course you can also pick up On-the-Go containers in Plain 1%, Summer Berry & Peach flavours if you don’t have the time to create your own little bowl of deliciousness.

This month I want to share with you a really great gluten-free option for breakfast using Nordica Cottage Cheese -Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup.  

 Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

INGREDIENTS:
For the Rhubarb Syrup:

2 lbs rhubarb, washed & sliced
4 cups water
1 1/2 cups sugar

For the Pancakes:

4 eggs
1/2 cup 1% Nordica Cottage Cheese
1 tsp vanilla
1/2 tsp baking powder
2 tsp honey
1/4 cup coconut flour
1/2 cup strawberries

 Homemade Rhubarb Syrup

DIRECTIONS:
For the Rhubarb Syrup:

Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

Place water and rhubarb in a medium saucepan and bring to a boil.

Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

Reduce to a simmer and cover for 20 minutes.

Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

Strain the rhubarb through a fine mesh strainer, separating the rhubarb from the liquid and discard the rhubarb.

 

Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

Add the sugar to the liquid and bring back to a boil, stirring constantly for 10-15 minutes, or until liquid thickens to a syrup consistency.

If you happen to thicken it too much, do not panic, instead simply reduce the heat and add more water and stir until the mixture loosens into a syrup again.

Allow the syrup to cool then pour into a mason jar and seal.  Store refrigerated for up to a month.

 Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

For the Pancakes:

In a blender, blend the eggs, Nordica Cottage Cheese, vanilla, baking powder, honey and flour until smooth and creamy.

Pour into a medium sized bowl and let sit for about 5 minutes to thicken then stir in strawberries.

In a frying pan or on a griddle, melt coconut oil at a slightly lower temperature than for regular pancakes.

Fry up your pancakes as per usual.

Serve with Rhubarb Syrup or Freeze and defrost for a quick and healthy breakfast on the run!

 Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup
Ingredients
For the Rhubarb Syrup
  • 2 lbs rhubarb washed & sliced 4 cups water 1 1/2 cups sugar
For the Pancakes
  • 4 eggs
  • 1/2 cup 1% Nordica Cottage Cheese
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 2 tsp honey
  • 1/4 cup coconut flour
  • 1/2 cup strawberries
Instructions
For the Rhubarb Syrup
  1. Place water and rhubarb in a medium saucepan and bring to a boil.
  2. Reduce to a simmer and cover for 20 minutes.
  3. Strain the rhubarb through a fine mesh strainer, separating the rhubarb from the liquid and discard the rhubarb.
  4. Add the sugar to the liquid and bring back to a boil, stirring constantly for 10-15 minutes, or until liquid thickens to a syrup consistency.
  5. If you happen to thicken it too much, do not panic, instead simply reduce the heat and add more water and stir until the mixture loosens into a syrup again.
  6. Allow the syrup to cool then pour into a mason jar and seal. Store refrigerated for up to a month.
For the Pancakes
  1. In a blender, blend the eggs, Nordica Cottage Cheese, vanilla, baking powder, honey and flour until smooth and creamy.
  2. Pour into a medium sized bowl and let sit for about 5 minutes to thicken then stir in strawberries.
  3. In a frying pan or on a griddle, melt coconut oil at a slightly lower temperature than for regular pancakes.
  4. Fry up your pancakes as per usual.
  5. Serve with Rhubarb Syrup or Freeze and defrost for a quick and healthy breakfast on the run!

Nordi-Cows is back!

Nordi-Cows is an interactive game on Gay Lea’s Facebook page. To participate, visit the Gay Lea Facebook page to pick your favourite cow, and milk her twice a day, once in the morning, and once in the evening. The more you milk your cow, the more chances there are to win great weekly prizes.  The contest runs from the end May through June.

Don’t forget to check out the Gay Lea website for more great recipes and information!

 

Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

 

Disclosure: I am part of the Gay Lea Ambassador Campaign with Influence Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

 

7 thoughts on “Gluten-Free Strawberry Protein Pancakes with Homemade Rhubarb Syrup

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.