Single Serving Gluten Free Chia Puff Pancake
Were you wondering if all these puff pancakes recipes you’ve seen here would work just as well if you used gluten free flour? Many of you asked so I tried it myself using Bob’s Red Mill Gluten Free Flour. I was not at all disappointed. It was just as tasty and satisfying as using whole wheat!
This little yummy breakfast is high in fiber and protein, low in fat and has no cholesterol!!
It didn’t rise as high as my previous puffs, but who cares?? It’s still pretty and pretty tasty! Still an excellent option for breakfast and can be made the night before and just reheated in the morning. Or you can even eat it cold right out of the fridge which is how I prefer it topped with some plain Greek yogurt and a few extra berries.
MMMMmmmmmmm……………
Now that I’ve purchased a bag of Bob’s Gluten Free Flour, you can bet you will be seeing a few more gluten free recipes coming your way soon.
And for only 5 Weight Watcher PointsPlus and under 200 calories, this is a completely nutritious breakfast meal. 🙂
Feel free to change out the raspberries to whatever fruit you like or leave it plain and top after baking.
Nutrition info (without raspberries or Greek yogurt)
- 1/3 cup egg whites
- 1/4 cup gluten free flour ( I used Bob’s Red Mill)
- 1/4 cup almond milk, unsweetened, plain
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon [url href=”https://www.iherb.com/p/11070?rcode=yaj035″ target=”_blank”]vanilla liquid stevia[/url] or plain
- 1/2 tablespoon chia seeds
- optional: 1 tablespoon raspberries, Greek yogurt, plain, nonfat, unsweetened for topping
- Using a blender blend or whisk by hand all ingredients except berries.
- Add berries once mixture is all combined.
- Spray a 7 ounce ramekin with nonstick cooking spray.
- Pour mixture into ramekin.
- Bake for 30-35 minutes at 350 degrees until toothpick in center comes out clean and pancake has risen.
- Mine were perfect at 20 minutes using my small convection toaster oven.
Other Puff Pancake Recipes:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can you substitute coconut flour for gluten free flour?
I just tried this recipe today. I didn’t have chia seeds, so I used hemp hearts. It was good! I will definitely be making this recipe again.
I’ve never tried hemp seeds, interesting, will need to try that thanks!
Hi there! I love reading your recipes, but as I’m in Australia i don’t have access to flavoured liquid stevias. What could be substituted for those? I don’t think we have any flavoured liquid sugar replacement items!
Are you not able to purchase online? I buy mine through iherb.com and have a discount code you can use, YAJ035. If not you can use powdered stevia if you can purchase that and use flavored extracts?
Thanks for offering a GF version. I made this using Bob’s GF all purpose flour. I hate to say it was awful. Is there another Bob’s flour you’d suggest? I have almost every kind they make!
I haven’t used any other besides that one and I loved it. So sorry it didn’t work for you. What other kinds do you have?
Will whole pastry flour work?
Above are links to the whole wheat recipes and yes I used whole wheat pastry flour.
These pancakes look super moist and absolutely delicious! Thanks for making a gluten-free version of this great recipe!
Awe thanks Laura!! I knew it was time to start experimenting with gluten free flour, so there will be more to come!