2cups300 grams Joyce’s all-purpose gluten-free flour (See note)
15gramspea protein powder
1teaspoon5 grams psyllium husk powder
For Grease Skillet
2teaspoonsor more canola oil
Rinse and clean off any dirt on mandarins when saving the peels. Add all wet ingredients in a high-speed blender (I used vitamix blender) and blend until smooth. Let the mixture set for at least 5 minutes so the flax seeds can swell and become sticky.
In a large mixing bowl, whisk together all dry ingredients. Pour the wet ingredients into the mixing bowl. Mix well with a rubber spatula. You don’t have to be concerned about over mixing this gluten free pancake batter like you would with wheat pancakes. Let the pancake batter rest for 10 minutes so the flour becomes well moistened.
Heat a cast-iron skillet over high heat until hot. Reduce the heat to medium. Lightly brush the skillet with canola oil. Drop approximately 1 ice cream scoop or ¼ cup of pancake batter into the skillet. Use the back of the scoop to gently spread the batter into a 3½ - 4” diameter disk. Flip over when the center of the batter is bubbly and the edges are dry. Approximately 2 minutes. Cook the other side for another 2 minutes or until both sides are golden brown.
Repeat to finish all batter. Brush more oil as needed.
These pancakes can be garnished with mandarin and served with homemade syrup, jam, or peanut butter.