Hey guys and gals! Going to make this post short and sweet because I already blogged today but I have to tell you all about my brinner (breakfast for dinner) that I shared with my daughter, Chloe! May I present to you (drumroll please) Cotton Candy Cloud Gluten-Free and Egg-Free Protein Pancakes!Â These cotton candy pancakes had the most fascinating taste and texture. It was like eating carnival food but it is healthy-ish!
Here are some of the ingredients I used. Missing in the photo is the Lorann Cotton Candy Flavor Oil and the candy sprinkles I used. I used up the rest of that oil and now I have bubblegum flavor on the way. Oh my goodness!
I used Bob’s Red Mill Gluten-Free Pancake Mix for the first time and it won’t be the last time. That mix was amazeballs!
I also used Chef Shamy’s Honey Butter Vanilla Bean and Barleans Butter Flavored Coconut Oil. All of these ingredients added up to a super amazing fluffy cloud-like pancake. I subbed the egg with the butter flavored coconut oil because I was out of eggs. Oh well! It worked out fab in the end.
Also, for added protein for the milk we went with Bolthouse Farms Unsweetened Protein Plant Milk. An 8 oz serving of that milk has 10g of protein… woohoo!
I mixed some sprinkles into the batter because why not? They are not going to kill me. I think the pancakes themselves are healthy so a little added sugar won’t hurt.
What I loved most about this pancakes was their light and fluffy texture and that is why I am calling them cotton candy clouds. I loved the lightness of these pancakes and they tasted marvelous. I am really proud with the outcome of this recipe I came up with. My only regret is not making enough for the both of us, and we had to share this plate. I’m greedy and I wanted my own plate!
What do you enjoy for brinner? Are you more into sweet or more into savory? My brinners are almost always sweet.
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