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pear

Breakfast Dessert

Gluten free Pancakes

August 9, 2015
Glutenfree-pancake-3

Glutenfree-pancake-1 Glutenfree-pancake-2

Living a gluten free and refined sugar free diet still makes you crave a good ol’ american flap jack from time to time and this recipe doesn’t disappoint. This gluten free version  have plenty of texture and body and doesn’t leave you hungry soon after eating them because of the rolled oats and millet. For topping go bananas. Here I’ve added thinly sliced pear, whipped coconut cream and toasted chopped almonds but it could be so many other combinations.

Things we like as topping:

bananas
toasted nuts and seeds
agave sirup
brown rice sirup
bee pollen
preserves
berries (blueberries, strawberries, currants)
pomegranates
cashew cream
whipped coconut cream
shaved toasted coconut
cacao nibs

Recipe – Glutenfree Pancakes

(makes 10-12)
½ cup / 1dl glutenfree rolled oats
⅔ cup / 1 ½ dl millet flakes
½ tsp baking powder
½ tsp sea salt
1 banana
1 egg
1 cup / 2 ½ dl almond milk (or any plant milk you prefere)

Preheat your oven to 300 degrees.

Preheat oven to 300°F / 150°C degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. Whisk together all dry ingredients in a large mixing bowl
In a medium bowl, mash the banana and add egg and milk and whisk together. Add dry ingredients to the milk mixture and whisk until well combined
Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Once batter begins to bubble on the sides and the middle of the pancake, it’s ready to flip and cook until golden. Transfer to a heat proof plate and cover with another plate (heat proof) store in the oven to keep warm while you continue frying. Make sure pan always has enough coconut oil to coat the bottom, so add when needed
Repeat until you have 10-12 pancakes. Top with coconut cream and fresh berries and toasted nuts on top. Serve warm!

Recipe – Coconut cream

1 can coconut milk, chilled for 24 hours
Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top. You will be left with a clear syrup you can use for smoothies
Add a pinch of ground vanilla and whip the coconut cream well until fluffy