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Gluten Free Pancakes {recipe formula}

May 17, 2016

I love having healthy pancakes for breakfast, lunch and sometimes even dinner. They feel a little naughty but are a nourishing combination of fats, protein and carbohydrates. Use this recipe formulae to mix and match to create a variety of flavours.

 

Base

2-3 whole eggs (vegan option use a 'flaxseed egg'- 1tbsp ground flaxseed wtih 3 tbsp water)

 

Then chose ONE of each below:

 

Binder

-1 cup almond meal

-1 cup buckwheat flour

-1 cup chickpea (besan) flour

-1/4 cup coconut flour (absorbs more liquid so need to reduce quantity)

-1/2 cup gluten free oats

 

Liquid

1/4 cup milk of choice (plain, almond, coconut, rice)

1/4 cup coconut water

 

Flavourings

-1/2 cup berries

-1 small mashed banana

-1 carrot, grated

-1 zucchini, grated

-1 tbsp shredded coconut

-1 tsp vanilla powder/cinnamon/nutmeg

-1 tbsp mesquite powder

-1/2 tbsp rice malt syrup/raw honey/ few drops stevia liquid

 

Nutrition Boosters

-1 tbs chia seeds (omega 3)

-1 tbs protein powder (extra protein!)

-1 tbsp psyllium husk (fibre)

-1 tbsp green powder (alkalizing)

-1tbsp maca (hormone balancing)

 

Simply whisk together eggs and add to liquid. Then fold in one each of chosen binder, flavour and optional nutrition boosters. When batter is ready, to cook grease pan withe a tbsp of coconut oil or ghee, ladle in tbsp sized dollops of mixture and cook each side for 2-3 minutes, or until slightly golden. Serve with a squeeze of lemon, some berries and coconut yoghurt.

 

 

 

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