breakfast

Gluten-free Pancakes with Blueberry, Banana and Honey

October 30

I’ve been making variations of these pancakes for years and the basic batter can be adapted with addition of all sorts of ingredients such as nuts, seeds, chocolate and berries. Store-bought oat flour can be used here, but I normally make my own by blitzing up oats in a food processor until fine. {Recipe from my cookbook FRESH.}

Serves 2
30 mins

Method

1. Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk in a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
2. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter if you want and fold in.
3. To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2–3 minutes on each side, or until the pancakes are golden brown.
4. Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, yoghurt and bee pollen.

1 cup gluten free oat flour (gluten free oats blitzed in food processor)

1 tsp gluten-free baking powder

1 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

1/2 cup milk (soya, nut, dairy etc.)

2 large free-range eggs, separated

1 !/2 cup blueberries

1 tbsp coconut oil

1 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

120g gluten free oat flour (gluten free oats blitzed in food processor)

1 tsp gluten-free baking powder

1 tbsp chia seeds, flax seeds or ground pumpkin seeds

Pinch of fine sea salt

100ml milk (soya, nut, dairy etc)

2 large free-range eggs, separated

150g blueberries

1 tbsp coconut oil

1 large ripe banana, peeled and sliced

Honey, coconut yoghurt and bee pollen, to serve

You'll Need

2 x Large mixing bowls

Mixing jug

Whisk

Frying pan

If you liked this

Despite the name, these “babies” are actually based on a German recipe, Pfannkuchen, and are traditionally served with butter, lemon and icing sugar. They are made using a pancake-like batter but are baked in the oven until golden and puffy, much like a Yorkshire pudding. I serve mine with a tumble of berries, chocolate sauce and nuts but it’s worth experimenting to find your favourite topping. One pancake serves two people.

breakfast
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Healthy Buckwheat Pancakes

January 16

These super healthy pancakes are best made small, as if they are too large they are hard to flip. They are dairy-free and sugar free but still taste really good. (Recipe from David & Stephen Flynn’s The Happy Pear available on Amazon. )

breakfast

Gluten-free Pancakes with Blueberry, Banana and Honey

October 30

Method

Ingredients

You'll Need

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