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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!