I think you’re intolerant to gluten’ said the nutritionist last Tuesday evening. No!, I thought, not the G word! It’s been a very long 16 months of feeling unwell, I’ve had blood tests, intolerance tests, I’ve self diagnosed, and I’ve felt utterly fed up with not feeling ‘normal’. I therefore decided to visit a nutritionist, in the hope this time I might get some answers.
The form I needed to fill out before my appointment was long and detailed, so when I arrived at the clinic last Tuesday evening, I’d only just sat down on my seat, when I was told it was likely a gluten issue. I was advised to cut it out straight away, until my next appointment in 5 weeks time.
On Wednesday evening, I spent all night Googling ‘Gluten Free Pizza in London’, ‘Gluten Free Burger Restaurants in London’ and ‘Gluten Free Bakeries in London’. Every time I discovered a restaurant or store that sold something GF my heart leapt for joy!
I really fancied pancakes for breakfast this weekend, and so I decided to try my hand at a gluten free version. I even went as far as making a batch that was free of refined sugar and dairy. The recipe I used was quick and easy. I went from kitchen to dining table in 15 minutes, topping mine with caramelised banana’s, plain yoghurt and maple syrup.
Interested in trying them out? Check out the recipe below….
- Preheat your pan over a medium-low heat, greasing with the oil/low cal spray.
- In a small bowl, beat the eggs until frothy.
- Mix in the milk, maple, and sweetener.
- Add the coconut flour, baking soda and cinnamon, and combine.
- Add 3-4 tablespoons of batter into the pan for each pancake.
- Cook for a few minutes on each side, until the top of the pancake starts to bubble and the bottom starts to brown.
- Flip and cook for an additional 2-3 minutes.
* I use two pans, instead of trying to flip my pancake in the same pan, I flip from one heated, greased pan to another, to maintain the shape and avoid breaking the pancake in two.