I don’t know about you but I’m a big fan of cottage cheese. It seems everyone nowadays has become such a fan too. Cottage cheese is in everything! Well, I’m not one bit sad about jumping on this bandwagon. These cottage cheese egg cups are simply to die for. Egg cups are popular but add in some cottage cheese, bacon, and veggies and you have definitely leveled up. 

If you are intimidated by cottage cheese, don’t be. Just blend it up a little in a blender to create a smoother and creamy consistency before adding into the egg mixture. You will thank me later.

These cottage cheese egg cups are great as a meal or snack on the go during the week. With so much protein you won’t be hungry any time soon. They are gluten free and keto friendly. If you are wanting a hearty weekend breakfast, I’d suggest having them with these incredible gluten free pancakes.  They also make a great addition to any brunch along side this chicken and hashbrown casserole. 

REASONS YOU WILL LOVE THIS RECIPE

• Customizable. The thing I love about these cottage cheese egg cups is that you can totally make them your own. If you don’t have an ingredient, you can easily swap it out. Whether you want to change up the cheeses, meat or even just use the vegetables you have on hand this recipe allows you to do it without issue. I’ve listed several ideas in the variation section of the posts so check those out.
• High Protein. If you want to start your day off right, you can’t go wrong with these cottage cheese egg cups. They are packed with lots of protein to keep you satisfied. The bacon, egg whites and three cheeses guarantee you will not go hungry during work or school. Protein is shown to help stabilize blood sugar, reduces sugar cravings and keeps you filled up longer. 
• Great for Meal Prep. This recipe is a fantastic one to do for the week ahead especially if you have busy mornings. You can make a batch over the weekend and have some on hand in the fridge. You can also easily freeze the rest. Great to pop in the microwave on the way out the door or pack as an afternoon snack.

INGREDIENTS

Bacon- Sliced then chopped up into bite size pieces. You can use your favorite type of bacon.

Shallots– Finely chopped.

Scallions- Finely chopped.

Red Bell Pepper- Chopped. You can also use whichever color bell pepper you have on hand.

Broccoli- Chopped steamed or frozen is fine to use.

Egg Whites- A 16 oz carton.

Cottage Cheese- I’m using 2% for this recipe and the muffins turned out great.

Garlic Powder- For added flavor.

Salt- To season and taste.

Cheddar Cheese- Hand shredded sharp is best but you can also use pre-packaged shredded.

Parmesan Cheese- Again, hand grated is best for this recipe.

Green Onions- Chopped and used to garnish the muffins but totally optional.

Scroll down to the recipe card for quantities used for this recipe.

INSTRUCTIONS

1. Preheat the oven to 350F.
2. In a large skillet, add bacon slices and cook until crispy. Remove to a paper towel lined plate to cool. Then chop bacon into bite sized pieces, discarding any large pieces of fat. Set aside.
3. In the same skillet used for the bacon, sauteed the chopped shallots, scallions and bell pepper over medium heat, and cook until tender, 5 to 6 minutes. Add the chopped broccoli and cook for an additional minute. Set aside.
4. Using a large mixing bowl, whisk together the egg whites, cottage cheese, garlic powder, seasoning salt, and grated Parmesan cheese. Add the sauteed veggies and half of the chopped bacon and mix well.
5. Spray a non stick 12-cup muffin tin VERY generously with oil so the eggs don’t stick. Pour the egg mixture, about 1/3 cup each into the prepared muffin tin. Sprinkle the remaining bacon, sprinkle the shredded cheddar cheese, and bake in the center of the oven for about 25 minutes, until set. If desired, sprinkle with chopped green onion before serving.

VARIATIONS

Here you will find a variety of ways to customize these cottage cheese egg cups.

• Meat- Instead of bacon, you can use turkey bacon, crumbled sausage or diced ham in place.
• Veggies- Use a different color bell pepper, diced tomatoes, zucchini (pat dry any excess water), onions, mushrooms or a handful of spinach.
• Cheeses- You can easily swap out cheeses and add in Swiss, feta or goat cheese in place of those listed.
• Spicy- Make these muffins spicier by drizzling hot sauce over top. You can add in diced jalapenos, green chilis or sprinkle with red pepper flakes.
• Herbs- You can use whichever herbs you have on hand to add some more flavors such as basil, thyme, dill, parsley or chives.

TIPS

• Drain any excess grease from the bacon with a paper towel. This will make sure the egg cups don’t get soggy with too much grease.
• Wanting a smooth texture? Blend cottage cheese in a blender or food processor for a creamier consistency.
• Sautee vegetables. This will help reduce excess moisture that can come from vegetables and also helps bring out the flavors of the vegetables.
• Spray very generously a non stick muffin tin so the egg mixture doesn’t stick or use individual silicone cups.
• Don’t overfill the muffin cups. Pour egg mixture about 1/3 cup into each individual prepared muffin cup.
• Be aware these muffins will puff up  in the oven but will flatten out once removed.
• Sprinkle bacon and cheddar cheese on top of egg mixture before placing into center of oven to bake.
• Let cool before removing from muffin tins. By allowing them to cool for 5 minutes, it will give them time to set and take shape.

STORAGE

Place cottage cheese egg cups into an airtight sealed container and store in refrigerator for up to 3 days. Place in microwave and reheat for 20 second intervals until they are warm to your liking.

If wanting to freeze, once cooled, wrap individual muffins in plastic wrap then place all in a freezer friendly airtight container or freezer friendly bag. They can freeze for up to 3 months.

FAQ’S

Can I use low fat cottage cheese?

You can use low fat but just know it will change the flavor and possible texture to the muffins. These muffins were made with 2% cottage cheese and turned out perfect.

Are these cottage cheese egg muffins keto friendly?

Yes, this recipe is keto and low carb friendly. They are also naturally gluten free.

Can I freeze cottage cheese egg cups?

Yes, they can be frozen so this makes them a great meal prep option. Once cooled, wrap each one individually in plastic wrap then place in freezer friendly bag or airtight container. They will be good for up to 3 months.

Cottage Cheese Egg Cups

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 12 egg cups
• Diet: Gluten Free

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Description

These cottage cheese egg cups are a fun twist on your traditional egg cup. Loaded with ample protein from three types of cheeses plus bacon to keep you satisfied and filled. Great for on-the-go breakfasts or a mid-day pick-me-up snack.

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Ingredients

6 slices bacon

1/4 cup shallots, chopped

1/4 cup scallions, chopped

1 medium red bell pepper, chopped

1/2 cup chopped steamed broccoli or frozen

16-ounce carton of egg whites

5.3-ounce container of 2% cottage cheese, a little over 1/2 cup

1/2 teaspoon garlic powder

1/4 teaspoon seasoning salt

1/4 cup sharp shredded cheddar cheese

1/4 cup grated Parmesan cheese

chopped green onion, optional garnish

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Instructions

1. Preheat the oven to 350F.
2. In a large skillet, add bacon slices and cook until crispy. Remove to a paper towel-lined plate to cool. Then chop bacon into bite-sized pieces, discarding any large pieces of fat. Set aside.
3. In the same skillet used for the bacon, sautéed the chopped shallots, scallions, and bell pepper over medium heat, and cook until tender, 5 to 6 minutes. Add the chopped broccoli and cook for an additional minute. Set aside.
4. Whisk together the egg whites, cottage cheese, garlic powder, seasoning salt, and grated Parmesan cheese using a large mixing bowl. Add the sautéed veggies and half of the chopped bacon and mix well.
5. Spray a nonstick 12-cup muffin tin VERY generously with oil so the eggs don’t stick. Pour the egg mixture, about 1/3 cup each into the prepared muffin tin. Sprinkle the the remaining bacon sprinkle the shredded cheddar cheese, and bake in the center of the oven for about 25 minutes, until set. If desired, sprinkle with chopped green onion before serving.

Notes

These will puff up in the oven but will flatten out once removed.

Feel free to use a different color of bell pepper – whatever veggies you have in your fridge will work, too.

Turkey bacon or sausage can be used in place of bacon.

Store in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: American

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Who doesn’t love a simple muffin recipe that you can easily make on repeat? I got just the one here with my quick banana oatmeal blueberry muffins. As a mom, I buy bananas all the time, however, we still don’t seem to eat them fast enough. They go brown just sitting on the countertop and that is where this recipe is a perfect way to use up those browned ripen bananas. The browner the banana, the naturally sweeter the muffins will be.

These muffins are loaded with healthy ingredients like bananas, blueberries, raw honey, oat flour, and rolled oats. There is no refined sugar or wheat flours in these muffins. They take 25 minutes to make, and they freeze well.  When they come together, oh my goodness, these moist muffins just melt in your mouth. My kids just love them for breakfast and as an afternoon snack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my gluten free pancakes. They will also melt in your mouth!

WHY YOU’LL LOVE QUICK BANANA OATMEAL BLUEBERRY MUFFINS

• One bowl recipe. Just one bowl is needed to make these muffins. Now, how easy is that? First, we will mix the wet ingredients and then add in the dry ingredients to combine well. This makes for easy cleanup!
• Perfect breakfast or snack. These muffins make a great meal prep for breakfasts or snacks for the upcoming week. Make up a batch of these on Sunday and they can be easy grab and go for the week. They offer the perfect balance of nutrition without being full of sugar.
• Healthier Option. Instead of cereal for breakfast or fruit gummies for snacks, these muffins provide a better healthier option to enjoy. They are gluten-free, dairy-free, and naturally not artificially sweetened.

INGREDIENTS YOU WILL NEED

Bananas– I mashed two very ripe bananas. The bananas can be slightly brown with spots or if they are fully brown just know the muffins will be sweeter. I prefer using ones that are brown with spots.

Eggs- These will bind and hold everything together.

Olive Oil- Not only is this is healthy fat, but it also adds moisture to the muffins. You could also use avocado oil too.

Honey- Raw is best due to the nutritional benefits. Bonus if it is local too.

Vanilla Extract- Enhances the flavor of the muffins.

Gluten Free Oat Flour- Instead of using one for one flour, oat flour is used. You can easily purchase this in the grocery store or make your own by taking rolled oats and blending them in the blender until they are the consistency of flour.

Gluten Free Old-Fashioned Oats- Adds texture for the muffins and also blends perfectly in with the oat flour.

Baking Powder- This will help the muffins rise.

Blueberries- Fresh is the best to use for this recipe. If frozen is all you have on hand, you can surely use. Just be aware that your muffins may look a little more purple. You can also coat them in flour to lessen this from happening.

HOW TO MAKE

1. Pre-heat the oven to 350 F. Line a muffin tin with liners or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey, and vanilla extract.
3. Add the oat flour, rolled oats, baking powder and blueberries until combined well.
4. Use a cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying.

VARIATIONS

• Use different berries. Instead of blueberries, you can easily use strawberries, raspberries or blackberries to change up the flavor or use a combination.
• Use maple syrup. The honey can easily be swapped out for maple syrup. It is still a natural sweetener that taste delicious.
• Add in nuts. Throw in a handful of chopped walnuts or pecans to the batter if you’d like a little bit of crunch and extra healthy fats to the muffins.
• Add in chocolate chips. If you are craving a little bit of chocolate, then throw in a handful of chocolate chips to satisfy that sweet tooth. They are several gluten free and dairy free options such as Hu or Enjoylife.
• Spice them up. Add in a dash of cinnamon, nutmeg or even ginger to give the muffins a warmer taste.

EXPERT TIPS

• Check your labels. Make sure you are using certified gluten free oat flour and gluten free old fashioned rolled oats if you are gluten sensitive or celiac.

• The more brown the bananas are, the sweeter the muffins will be. I enjoy and recommend using ripen bananas that are slightly brown with spots.
• For additional sweetness, sprinkle a little coconut sugar atop each muffin before baking.
• Use a cookie scoop. This can make sure the muffins come out equal in size and bake evenly.
• If you don’t have oat flour on hand, simply make your own by taking rolled oats and blending until they reach a flour consistency.
• Use muffin liners. These are lifesavers. Not only do they assist with making clean up easier, but the heat distributes more evenly.
• You can use frozen blueberries, but the muffins will be more purple. Coat them in oat flour to help prevent this from occurring.
• Add blueberries last to the batter. This way they will not get mashed up in the mixture.
• Add a few blueberries atop each muffin before baking for added blueberry flavors.
• Let muffins cool down. Allow the muffins to cool for 10 minutes before serving. This gives them time to set so they don’t fall apart when removed from the liners.

FAQ’S

What is the best type of bananas to use for this recipe?

Bananas that are ripe with brown spots are the best to use. You do not want to use regular bananas for this recipe.

Why coat blueberries in the oat flour?

This prevents all the blueberries from sinking to the bottom of the muffin while they bake. The flour soaks up some of the moisture from the blueberries. If you are using frozen blueberries and coat them with oat flour, this will prevent the muffins from turning too purple.

Are these healthy banana oatmeal blueberry muffins?

Oats, bananas and blueberries are all nutritious foods that have lots of fiber, essential nutrients and antioxidants in them. This recipe is naturally sweetened so not artificial sugars or refined ones are used.

STORAGE

You can store the banana oatmeal blueberry muffins in an airtight container at room temperature for 2-3 days. Since we are using fresh ingredients, anything longer is best stored in the refrigerator for up to a week.

To freeze, wrap each one individually in plastic wrap and place them in a freezer safe bag or container. They will last up to 3 months.

Quick Banana Oatmeal Blueberry Muffins 

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• Author: Michelle Powell
• Total Time: 35
• Yield: 12 muffins
• Diet: Gluten Free

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Description

These quick banana oatmeal blueberry muffins will surely be your newest favorite breakfast or snack for the whole family. Gluten-free, dairy-free, naturally sweetened, and kid-approved.

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Ingredients

• 2 ripe bananas, mashed
• 2 eggs
• 2 tablespoons olive oil
• ¼ cup raw honey
• 1 teaspoon vanilla extract
• 1 cup gluten-free oat flour
• ½ cup gluten-free old-fashioned rolled oats
• 2 teaspoons baking powder 
• ½ cup fresh blueberries

 

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Instructions

1. Preheat the oven to 350F. Line a muffin tin with liners, or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey and vanilla extract.
3. Add the oat flour, rolled oats, baking powder, and blueberries and combine well.
4. Use a large cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying. Muffins store best at room temperature in an airtight container. Enjoy within 2-3 days.

Notes

• You can add a few blueberries atop each muffin before baking for added blueberry flavor.
• These are naturally sweetened from the ripe banana and honey. You can also sprinkle coconut sugar atop each muffin before baking for additional sweetness.
• The more brown the banana is, the sweeter the muffins. 
• You can use frozen blueberries, but the muffins will be more purple. You can coat them in oat flour to help prevent this from occurring.
• To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 25
• Category: Breakfast
• Cuisine: American

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I love a good hearty casserole and this healthy chicken and hash brown casserole is just that for me and my family. It has two types of meat protein-chicken and bacon. Yes, I said bacon! Do I have you now? I could quite possibly put bacon on just about anything. But it gets better…..

The golden hashbrowns are crispy yet tender to enjoy. I’m using several spices that are infused into the casserole to be so flavorful along with melted Monterey Jack cheese then topped with crunchy diced green onions and MORE bacon. This dish is a personal family favorite, and we often take it to gatherings. It is also a great breakfast option for the weekdays as it’s super easy to prep on Sundays. My kiddos love eating it with a side of berries.

Lastly, I must say this casserole is loaded with protein from the meats to the cheese which helps keep you fuller longer. It is a very satisfying dish.

Ok, now that I’ve got you hooked, let’s get to making it.

INGREDIENTS

These are the ingredients we will need to make this delicious casserole.

Bacon- You can use whatever bacon you choose just make sure to cook it until crispy. We don’t want to use soggy bacon.

Chicken Breast- Breast meat is great for this recipe, but you can also use 2.5 cups of shredded rotisserie chicken if that’s more convenient. Hey, I’m a mom, I get it.

Almond Milk- This will create a little bit of creaminess to the casserole.

Coconut Oil- A healthy fat that incorporates so well into this casserole. If you don’t have coconut oil on hand, you can use melted butter or ghee.

Hash Browns- These can be frozen found in the freezer section of the grocery store or you can also use already pre-diced breakfast potatoes.

Monterey Jack cheese- This will be used in the mixture for the dish as well as to top off the casserole to create cheesy goodness in every bite.

Seasonings and Spices- For this recipe, we are using onion and garlic powders, dill, basil, and cayenne pepper. All these can be dried but you are welcome to use fresh if you have that on hand. These truly make this casserole pop with flavor.

Salt + Pepper- This is used to season the chicken if you are using the chicken breast.

Green onions- Diced onions are used as a garnish to the casserole that adds an amazing crunch.

Scroll down for the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F. Grease or lightly spray a 9 x 13-inch baking pan and set it aside.
2. In a large skillet, cook the bacon until crispy. Once done, place the bacon on sheets of paper to soak up grease and chop it into bite-size pieces. Set it aside.
3. Season the halved chicken breasts with salt and pepper and add chicken to the skillet you cooked the bacon in. Cook chicken for 8 minutes on each side until fully cooked or it reaches an internal temperature of 165F.
4. Place cooked chicken on a cutting board to shred by hand or use a mixer to shred.
5. Using a large mixing bowl, combine ONLY half of the cheese, melted coconut oil, almond milk, seasonings, shredded chicken, and 2/3 of the bacon (the remainder will be used for garnish). Add the thawed hash browns to the mixing bowl and combine all ingredients well. Evenly spread the mixture to the greased baking dish.
6. Bake for 30-35 minutes. Remove the casserole from the oven, top with the remaining ½ cup of cheese, and bake for 20-25 minutes, until the cheese is brown and bubbling. Pull the casserole from the oven and let it cool for 5 minutes. Garnish with diced green onions and leftover crispy bacon and enjoy!

WHY YOU’LL LOVE THIS HEALTHY CHICKEN AND HASH BROWN CASSEROLE

• Great for a crowd. This healthy chicken and hash brown casserole is perfect for a weekend brunch gathering, a baby shower, or a church potluck. It is gluten-free, high in protein, and burst with lots of flavor. It will be a crowd-pleaser!
• Comfort food. Meat and potatoes are quite possibly the ultimate comfort food. Now, it is in breakfast form! This casserole is loaded with so many healthy ingredients that are nutritious, delicious, and comforting. No guilt here in enjoying a second piece.
• Great meal prep. If you are looking to enjoy a healthy, flavorful, egg less breakfast during the week, this casserole is just that. It will keep you filled and satisfied. It can easily be made over the weekend and enjoyed throughout the week.

VARIATIONS and SUBSTITUTIONS

• Use different meat. You can easily use diced ham, ground breakfast sausage, ground turkey or chorizo either in substituting the chicken or bacon.
• Use different cheese. Shredded cheddar cheese, mozzarella, Pepper Jack or a Mexican blend can be used instead of Monterey Jack. If you need it to be dairy free, you can also swap out for your favorite vegan cheese.
• Use breakfast potatoes. These can be great to use if you don’t have thawed hash browns on hand.
• Add veggies. Diced bell peppers, onions, mushrooms, or tomatoes can be used if you are wanting to get more veggies in your diet.
• Add a topping. For a spicier casserole, add a few jalapeno slices or top with hot sauce. You could also add a doll up of sour cream, or a spoon of guacamole to top it off.

TIPS

Grease a 9×13 baking dish with a cooking spray of choice or coconut oil so casserole does not stick to the pan.

If you’re using a different type of casserole dish that is not 9×13, then times may vary so keep an eye out on the casserole.

Use 2.5 cups of a rotisserie chicken in place of chicken breast.

If you don’t have hashbrowns, pre-diced breakfast potatoes work just as well.

Thaw hash browns ahead of time. This should only take about 15-20 minutes on the countertop. If you need more time, place in microwave on 20 second intervals until thawed.

To make it a bit spicier, add 2-3 diced jalapenos to the mixture.

To make it less spicy, omit the cayenne pepper seasoning.

STORAGE

You can store your leftover casserole in an airtight container in the refrigerator for up to 4 days.

If you are looking to freeze the casserole, wrap in plastic wrap then place in a freezer safe bag or freezer safe airtight container for up to 2 months.

FAQ’S

Do I need to thaw the hash browns before adding to the casserole?

Allow them to thaw on the counter for 15-20 minutes before using in casserole.

Can I make this recipe ahead of time?

Absolutely, you can easily prep all the ingredients as directed, cover with foil, and set in the refrigerator overnight. The next morning follow the instructions for baking.

Can this recipe be made dairy free?

The only ingredient you would need to swap out would be the cheese. You can use your favorite vegan cheese in place on the Monterey Jack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my quick banana oatmeal blueberry muffins. They will also melt in your mouth!

Cheesy Chicken and Hash Brown Casserole

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• Author: Michelle Powell
• Total Time: 1 hour 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

This healthy chicken and hash brown casserole is the perfect meal for weekend brunch with friends and family or an easy meal prep option for weekly breakfasts. Loaded with ample protein, golden hash browns, fragrant spices, and topped with cheese to be a meal you are sure to come back for seconds.

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Ingredients

• 10 slices bacon
• 2 large chicken breasts, each cut in half
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp dried basil
• 1/2 tsp dried dill
• 1/2 cup almond milk
• 3 Tbsp coconut oil, melted
• 2.75 cup thawed hash browns
• 1 cup shredded Monterey jack cheese1/4 cup diced green onions, for garnish

 

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Instructions

1. Preheat the oven to 350F. Grease or lightly spray a 9×13-inch baking pan and set it aside.
2. In a large skillet, cook the bacon until crispy. Once done, place the bacon on sheets of paper to soak up grease and chop it into bite-sized pieces. Set it aside.
3. Season the halved chicken breasts with salt and pepper and add chicken to the skillet you cooked the bacon. Cook chicken for 8 minutes on each side until fully cooked or reaches an internal temp of 165.
4. Place cooked chicken on a cutting board to shred by hand or use a mixer to shred.
5. Using a large mixing bowl, combine ONLY half of the cheese, melted coconut oil, almond milk, seasonings, shredded chicken, and ⅔ of the bacon (the remainder will be used for garnish). Add the thawed hash browns to the mixing bowl and combine all ingredients well. Evenly spread the mixture to the greased baking dish.
6. Bake for 30-35 minutes. Remove the casserole from the oven, top with the remaining 1/2 cup of cheese, and bake for 20 -25 minutes, until the cheese is brown and bubbling. Pull the casserole from the oven and let it cool for 5 minutes. Garnish with diced green onions and leftover crispy bacon, and enjoy!

Notes

• Use 2.5 cups of Rotisserie chicken in place of chicken breasts.
• Pre-diced breakfast potatoes will also work in place of hash browns.
• Adding 2-3 diced Jalapeños to the mixture will add a delicious spicy kick.
• Different types of casserole dishes will alter the time, so keep an eye on the casserole.
• Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast
• Cuisine: American

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The best gluten-free pancakes anyone?

These gluten-free pancakes are a staple in our household and I’m sure will quickly become a go-to for your family too! My oldest child is always requesting these daily. Of course, chocolate chips are a must for him.

Did you know you can still enjoy yummy pancakes without inflammatory ingredients? Therefore, as a foodie myself, we’re always searching and sharing better-for-you ingredient swaps, so you can keep eating what you enjoy most, but without the inflammatory ingredients.

What we swapped to keep the best gluten-free pancakes anti-inflammatory:

• We swapped all-purpose flour for an all-purpose gluten-free baking flour to aid in better digestion.
• We swapped refined table sugar for a better-for-you sugar like honey.
• We swapped whole eggs for a lighter option like beaten egg whites.
• We swapped standard sugary and dairy chocolate chips for non-dairy and minimal sugars like Enjoy Life dark chocolate chips.

Thus, our focus is always on the ingredients because what you put into your body matters. When you nourish your body with better ingredients, you, in turn, can better serve those around you.

These simple ingredient swaps can help reduce inflammation caused by food and also fuel your digestive system with better ingredients.

Feel free to replace the chocolate chips with these options instead:

You could use banana slices, walnuts, pecans, blueberries, etc just to name a few.

Our kids are chocolate fans, so chocolate chips are always our go-to, but feel free to swap your favorite add-in or enjoy the gluten-free pancakes plain.

Are you ready to cook the best gluten-free pancakes?

Let’s dive in, friend!

the best gluten-free pancakes

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4-5

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Description

Super thick and fluffy gluten-free pancakes! Melt in your mouth, golden brown, and will have you coming back for more.

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Ingredients

• 1 1/3 cups gluten-free all-purpose baking flour (1:1 ratio)
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 2 tbsp oil
• 3/4 cup water +2 tbsp (warm)
• 2 egg whites stiffly beaten (set aside)
• dark chocolate chips, optional (I used the Enjoy Life brand)
• maple syrup, optional

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Instructions

1. In a large bowl, combine all the ingredients (except the beaten egg whites).
2. Then gently fold in the egg whites. Add in chocolate chips, if using, and fold in.
3. Heat a griddle or pan to medium heat and spray with olive oil or melt butter for a yummy golden brown crust. Ladle pancake batter onto the pan, flip pancakes over when they begin to puff, and become lightly browned on the edges, about 3-4 minutes per side.
4. Serve with maple syrup or your favorite fruit. Enjoy!

Notes

Add in’s: You can replace the chocolate chips with options like blueberries, strawberries, or sliced bananas. Or, leave add in’s out.

• Prep Time: 10 mins
• Cook Time: 10 mins

One More Thing!

This recipe is part of our collection of breakfast recipes. Check it out!

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