Eating Well
GLUTEN FREE PANCAKES
We’ve got a special gluten free pancake recipe for you today...
07 Jun 2020
Gluten free has been all the buzz for a while. There are the trend followers, those curious about new diets, and of course those who unfortunately suffer from celiac disease.
In any case, these gluten free pancakes are sprinkled through with fun and new ingredients beyond the usual flour and eggs. Try them out, and don’t forget some fruit compote.
In any case, these gluten free pancakes are sprinkled through with fun and new ingredients beyond the usual flour and eggs. Try them out, and don’t forget some fruit compote.
Ingredients (Makes 15-20)
- 1cup (100g) besan chick pea flour
- 1 1/4 cups (100g) buckwheat flour
- 1/2 cup (75g) amaranth flour
- 1/2 cup (60g) millet flour
- 1 teaspoon bi-carb soda
- 1 teaspoon cinnamon
- 1 banana, mashed
- 1 grated apple or pear
- 750ml filtered water or apple juice
- 30ml macadamia nut oil (or grape seed oil if nuts a concern)
Preparation
Mix all dry ingredients together, then add fruit and liquids. Mix to batter consistency and let rest for 1/2 hour minimum. Cook on a medium hot grill or pan for approx. 2 minutes on each side until golden brown. Serve with fruit compote:
Fruit Compote
- 3 firm pears, cut into wedges
- 2 green apples, cut into wedges
- 10 pitted prunes
- 10 dried apricots or figs, cut into quarters or slices
- 1 cinnamon stick
- 4 – 5 cloves
- 3 strips of orange rind
- 400ml filtered water
Place all ingredients in a stainless steel pot and bring to boil. Simmer for 5 – 8 minutes or until fruits are soft.
Nutrition infoHigh in protein, these pancakes are also a good source of B vitamins, especially niacin and vitamin B6. The dried fruits contain enough sugar to sweeten the compote, use stone fruits or berries when in season.
