I think I’ve become a bit obsessed with gluten free pancakes of late.
You see, I thought they were unhealthy and I couldn’t eat pancakes. They were reserved for something I would cook on Pancake day, and as an occasional treat for Ben on a Sunday – I wouldn’t partake myself.
But then I came up with a recipe which worked – I was so happy!
I’ve since tried several different versions, and totally got on board with socca/farinata/chickpea pancakes.
So when I saw a pancake recipe in my fitness magazine, I had to give it a go 🙂
Supposed to make two portions, I only wanted enough for me, so I thought I’d cut the recipe in half – but who wants a recipe which calls for half an egg? So I tweaked it a little, and yay, they still came out great!
I was making some this week and, oh no! I didn’t have any yogurt, so I threw in some mashed roasted pumpkin instead, and it worked. This recipe must be foolproof 🙂
- 40g jumbo oats
- pinch bicarbonate of soda
- 1 medium egg
- pinch cinnamon
- 30ml almond milk
- 50g 0% fat greek yogurt, or 50g pumpkin puree
- banana soft serve, to serve
In a food processor, grind the oats to a fine powder. Add the bicarbonate of soda , egg, cinnamon, almond milk and yogurt. Heat a non-stick frying pan. Spritiz with a little 1 calorie spray if necessary. Add heaped tablespoons of the batter to your pan (spacing well apart) and cook for 1-2 minutes on each side. They will start to bubble on the top when the underside is cooked. Meanwhile, wipe out your food processor and make banana soft-serve.
What newly discovered dish do you keep coming back to?