3 Pancake recipes- Gluten free and Sugar free
High Protein Pancakes
Makes 4 pancakes
8½oz / 240g ground almonds
1 tbsp milled flaxseeds
1 tsp baking soda.
1 large egg or Flax egg for vegan version
2oz / 60g unsweetened almond milk
8½oz / 240g coconut milk
2 tbsps coconut oil, melted
1 Mix the ground almonds, flaxseeds, and baking soda.
2 In a separate bowl, whisk the eggs or flax eggs, then add the milk and oil and whisk together.
3 Whisk the mixtures together gradually, adding more milk if needed, one tablespoon at a time, to make a nice pancake batter.
4 Lightly oil a frying pan and heat over medium heat, and pour a cup of batter into it.
5 Cook for three minutes each side.
6 Serve with fruit, maple syrup, Greek yogurt etc.
Makes 4 x 6 four-inch pancakes.
2 eggs or flax eggs
½ tsp cinnamon
1 Beat the eggs with the cinnamon.
2 Mash the banana and add to the mixture.
3 Heat a frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few minutes until set and golden underneath.
4 Put under the grill for a short time to set the top.
5 Fold over (or roll up) and serve.
1 cup buckwheat flour
1 tablespoon coconut sugar.
1 teaspoon baking powder.
1 teaspoon baking soda.
1 large egg or flax egg
½ teaspoon vanilla extract.
2 cups coconut milk or any non dairy milk
2 tbsp maple syrup
1 Combine the buckwheat flour, Buckwheat flour, baking soda, baking powder and set aside
2 In another bowl, whisk together the coconut milk, lightly beaten eggs, maple syrup, olive oil, and vanilla extract.
3 Mix the wet and dry ingredients together and let them sit for 10 minutes or so ( for a fluffier pancake )
4 Heat a frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few minutes until set and golden underneath.