Gluten-free Pancakes with Blueberry, Banana and Honey
Equipment
- 2 x Large mixing bowls
- Mixing jug
- Whisk
- Frying pan
- Food processor
- Metal spatula
Ingredients
- 360 g gluten-free oats
- 3 tsp gluten-free baking powder
- 3 tbsp chia seeds or flax seeds or ground pumpkin seeds
- fine sea salt
- 300 ml milk soya, nut, dairy etc.
- 6 egg large, free range
- 450 g blueberries
- 3 tbsp coconut oil
To serve:
- 3 banana peeled and sliced
- 6 tbsp honey
- bee pollen
- 225 ml coconut yoghurt
Instructions
- To make the gluten free oat flour blitz the gluten free oats in a food processor.
- Place all the dry ingredients in a large mixing bowl and mix to combine.
- Pour the milk into a jug and add the egg yolks. Whisk lightly to combine.
- Make a well in the centre of the dry ingredients. Add the egg yolks and milk, and mix until blended.
- 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.
- 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.
- Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, yoghurt and bee pollen.
Notes
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
Nutrition
Calories: 486kcal
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