Eat | Gluten Free Pancakes

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….

GLUTEN FREE PANCAKES

 
Ingredients
Serves 1
  • 2 eggs (room temperature)
  • 1 cup milk (I used almond milk)
  • 2 tsp maple syrup
  • 1 tbsp honey/sweetener (I used rice malt syrup)
  • 1/2 cup coconut flour (You can use any gluten free flour)
  • 1/1 tsp baking soda
  • 1 tsp cinnamon
  • coconut oil or low cal spray for frying
Directions
  • 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.

Yum. And guilt free. Happy weekend everyone!

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