Recipe: Healthy, Gluten Free Pancakes!

News Written by Richard Harris

Last year we brought you our high protein, healthy pancake recipe. This year we’re providing you with not one, but two healthy gluten free pancake recipes for you to celebrate shrove Tuesday. Our recipes are guilt free, without compromising on flavour!

Recipe 1 – Traditional crepe style pancakes

Our first option is a healthy, but very simple recipe that is more a crepe style pancake. It is much more versatile and can be combined with a variety of sweet and savoury fillings.

Quite often, healthy, gluten free pancake recipes require all sorts of unusual, rare ingredients which lets face it, we are not going to have in our pantries.

The recipe below can also be dairy free by swapping whole fat milk for almond, or coconut milk.

Preparation time: 5 – 10 minutes

Ingredients (generously serves 2):

100g of Plain Gluten Free Flour

1 Large Free – Range Egg

250 ml Whole Fat Milk (Almond Milk)

1 tbsp of Coconut Oil (as needed to cook).

Instructions:

Method

1. Put the flour, egg and half the milk into a bowl. Using a whisk, mix your ingredients to form a smooth batter. Finally, stir in the remaining milk to make a thin batter. If you’ve time, you can refrigerate the batter for at least an hour.

2. Heat your coconut oil in a non – stick frying pan (ideally ceramic) over a medium heat. Spread the oil generously around the pan.

3. Stir your mixture well, prior to pouring the batter into the pan. Make sure you roll it out to the edges.

4. Turn down the heat a little, and cook until the base is golden. Once golden, turn it over and cook the other side.

5. Keep using the above method until all your batter has been used.

6. Serve with the below MPN favourites:

Accompaniment options:

Fresh Blueberries and raspberries,

Some freshly squeezed lemon. Why not try orange juice?

1 tbsp of Manuka/Organic Honey, Date Syrup, or Agave Nectar,

1 handful (roughly 28 g) of chopped and crushed cashew nuts,

25g of 80% Cocoa Dark Chocolate, chopped finely and slowly melted,

Whole Fat Greek Yoghurt.

Nutritional Information (without accompaniments)

Each serving provides (approximately):

310 Kcal, Fat 9.4g (Saturates 5.4g), Carbohydrates 45.9g (Sugars 6.1g), Protein 10.2g, Salt 0.15.

 

 

Recipe 2 – ‘Flourless’ banana and oat pancakes

Our second option is a healthy, but slightly more adventurous recipe that will create traditional breakfast – style pancakes, otherwise known as scotch pancakes. The ingredients in this recipe are still everyday ingredients, however you will need a blender to make the batter for these pancakes. This recipe is still gluten free, but it is also flour and dairy free, unless you add a spoonful of greek yoghurt to serve!

Preparation time: 5 – 10 minutes

Ingredients (serves 1 – 2):

1 ripe Banana, peeled and chopped

1 Large Free – Range Egg

25g of Gluten Free Oats

1 tbsp of Coconut Oil (as needed to cook).

Instructions:

Method

1. Using your blender, mix the chopped banana, egg and gluten free oats to make your batter. 

2. Make sure the mixture is smooth, silky and blended well (with no lumps!). If you’re keen, you can leave the batter to stand for 15 – 30 minutes until thickened slightly. If not, dive right in and get cooking!

3. Heat your coconut oil in a non – stick frying pan (ideally ceramic) over a medium heat. Spread the oil generously around the pan.

4. Spoon small amounts of the batter into the pan (roughly 3 to 4 pancakes), and cook until golden; roughly 1 minute each side.

5. Keep using the above method until all your batter has been used.

6. Serve with the MPN favourites mentioned above!

Nutritional Information (without accompaniments)

Each serving provides (approximately):

229 Kcal, Fat 12.1g (Saturates 7.8g), Carbohydrates 23.9g (Sugars 3.8g), Protein 7.7g, Salt 0.1.

Let us know how you get on!

Post your photo’s to Facebook, Instagram and Twitter and tag us @mypinnaclenutrition for Facebook and Instagram, and @mypinnaclesupps for Twitter!

Enjoy!

Team MPN

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