Gluten-Free Pancakes
Makes 15 pancakes
Its time to revamp pancakes! Try my dairy-free, egg-free, sugar-free, gluten-free pancakes – you will be surprised how good they taste. Why not have them for breakfast or a snack? Done in 6 easy steps….
Ingredients
100g teff flour
100g gluten-free flour
300ml coconut milk
2 tsp gluten-free baking powder
2 tbsp vanilla essence
2 tbsp cinnamon
1 pinch rock/ sea salt (finely ground)
1 tsp of coconut oil
Optional:
zest of 1 orange
*If you only have 1 type of flour add 200g of that flour*
Method
1. Sift teff flour, gluten-free flour, baking powder, rock/ sea salt and cinnamon into a large bowl. Create a well in the centre of the dry ingredients or add to blender.
2. To coconut milk add vanilla essence and orange zest and stir
3. To the well in dry ingredients or to the blender gradually add a 100ml coconut milk at a time, stirring continually until the desired consistency is reached
(note: you want the mixture to be runny yet thick enough to coat the back of a spoon. Use more or less coconut milk if needed as different flour can change the consistency)
4. Gently heat your pan and add 1 tsp of coconut oil to coat the bottom of the pan (note: regulate the temperature as you do not want the oil to smoke)
5. Add about 2-3 tbsp of mixture per pancake to pan
6. Flip pancakes when bubbles begin to appear on top of the pancake, check to see they are golden brown when flipped
Serving suggestions:
Serve topped with:
- Nut butter and berries
- Nut butter and pear
- Cashew nut cream and ground flaxseeds
Store in the fridge for up to 3 days or freeze and toast as a snack.
I wish you good health!
Consult your doctor or health care practitioner for any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.
