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Gluten Free Pancakes

Sometimes, I create the time to make myself some delicious pancakes. I try to keep them healthy, so I made these out of oat flour, gluten free flour, almond milk, maple syrup and flax seeds. Flax seeds are a great alternative to eggs. One tablespoon of ground flax seeds combined with three tablespoons of water (soaked for 15 minutes) are equivalent to one egg. Other great alternatives to eggs are apple sauce (1/4 cup per one egg), chia seeds (1 tablespoon ground + three tablespoons of water) and banana (1 banana = 1 egg). Anyways, let's quickly get into the recipe :)!



Recipe (Makes 6-8 medium pancakes) Prep time: 30 minutes

  • 1 cup oatmeal

  • 1/2 cup gluten free flour (more oatmeal flour would probably work as well)

  • 1 teaspoon baking soda

  • 1 flax egg (1 tablespoonground flax seeds + 3 tablespoons water)

  • 1 3/4 cup almond milk

  • 2 tablespoons maple syrup

  • Oil for frying

  • Toppings: melted chocolate, syrup, crushed nuts, berries and banana.

Method:


  1. In a blender, blend the oatmeal until a fine meal forms.

  2. Add the gluten free flour and baking soda and blend until combined.

  3. Add the flax egg, almond milk and maple syrup. Blend again until everything is smooth.

  4. Heat some oil in a pancake pan on medium heat and pour about 1/3 cup per pancake into the pan. Spread it out and flip when bubbles begin to appear.

  5. Cook for another 2-3 minutes and repeat this until the batter is finished.

  6. Top with your favourite toppings and enjoy!

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