Al's 'ace' gluten-free pancakes recipe
Al doesn’t mind getting up early to help the kids make Mum breakfast in bed as a special treat. Only problem is, they are so thrilled with how these fluffy, yet gluten-free pancakes turned out, that they now want to make them for her every weekend. Better stock up on ingredients!
See method- Serves 4 (makes 12 pancakes)
- 10 mins to prepare and 15 mins to cook
- 340 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 150g gluten-free self-raising flour
- 1 level tsp bicarbonate of soda
- 1 tbsp caster sugar
- 1 small ripe banana, mashed
- 1 egg
- 175ml almond milk
- 1-2 tsp coconut oil
For the topping
- 2 oranges, zested
- 200g Greek yogurt
- 60ml maple syrup
Each serving contains
- Energy
- 1430kJ 340.0kcal
- Fat
- 9g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 23g
of the Reference intake
Carbohydrate 61.0gProtein 8.0gFibre 3.0g
Method
- Combine the flour, bicarbonate of soda, sugar and a pinch of salt in a bowl. Add the banana and egg, then whisk in the milk to make a smooth batter.
- Melt½tsp coconut oil in a nonstick frying pan over a medium-high heat. Add individual tablespoons of batter; they should spread to about 7cm wide so you'll need to work in batches. Cook until small bubbles start to appear on the top, then flip and cook until both sides are golden.
- Transfer to a warm serving plate and repeat with the remaining oil and batter.
- Slice off the top and bottom of the oranges. On a chopping board, slice the skin and pith away from the flesh of each orange and remove each segment by cutting between it and the membrane, leaving the membrane behind. Reserve any juice.
- Top the pancakes with the yogurt, orange zest and segments, then drizzle with maple syrup and any reserved orange juice.
- Little help: For a simple flavour boost, add a small pinch of cinnamon to the batter.
- Leftovers: Use your coconut oil to make popcorn or cook a stir-fry, or add a teaspoon or two to your smoothies.