Soooo excited that I’ve mastered gluten free pancakes! No nuts either and can be made dairy free easily.
The hardest thing about learning how to eat so your body functions at its best, is wanting your whole family to get on board. Yes, yes, I do the shopping so I’m in control of the pantry. Not so easy when you’ve got 3 teenage boys! I’m constantly experimenting with their favourite meals and for the most part, I’m successful, except when it comes to pancakes. On the weekends or when friends are over Master 3 and his mates love to have pancakes. I’d much rather they have an egg and bacon fry up, but pancakes it is! I’ve tried so many different variations and I’ll eat any of them, but they’re usually a little dense or textural for the kids. Then one day recently, I combine a couple of gluten free recipes and voila! THE BEST PANCAKES EVER!
They’re thick and fluffy but you can add more milk and maybe another egg if you like them thinner. I’ve even put the mixture in the waffle maker and they came up a treat. I don’t use non-stick usually due to the fact that teflon related chemicals (and a hoard of others) can be found in umbilical cord blood…that’s another story….but I just had a clean out and found the old (used once) waffle machine hidden in the back!
Anyhoo, for pancakes cooked in a stainless steel or cast iron pan, you’ll need a good lashing of butter, coconut oil or ghee and a careful turning technique. I was surprised how well they turned though, not flaky or crumbly at all.
Just because you’re making changes in your diet doesn’t mean you have to go without. I’ve created a heap of meals that may not be low carb, low sugar or full of veggies, but they’re meals that we treat as our junk food but made with real food, nothing processed or refined here!
- 8 pancakes or waffles
- 1 cup Buckwheat flour
- 1 cup Tapioca flour
- 2 tablespoons Coconut FLour
- 1 teaspoon Bicarb soda
- 1 teaspoon Baking powder
- 1 teaspoon Ceylon Cinnamon (optional)
- ripe bananas
- 1 tablespoon Macadamia oil, butter or ghee
- 1 organic or free range egg
- 1 1/4 cups Milk (cow, coconut, nut or seed)
- 1 teaspoon Vanilla
- Put all dry ingredients in a food processor or Thermomix and whizz to combine.
- Add in wet ingredients and blend for 10 seconds (Thermie Speed 4)
- Scrape down the side and blend for another 20 seconds.
- Add more milk for a thinner pancake.
- Heat a stainless steel or cast iron pan on a moderately high heat.
- Melt a teaspoon of butter, ghee or coconut oil on the pan.
- Pour a 1/3 cup of batter onto the pan and spread out with the back of a spoon if a thicker batter is used.
- Loosen with a spatula and flip when bubbles appear (approx. 2 minutes).
- Cook for a further minute or so until steam rises from the centre of the pancake.
- Top with your faves!!