Pancakes are one of the favorite breakfast for most of us. However when you start worrying about the healthiness, the nutritious value in your diet, you should first sacrifice your pancake. But its not the end we shall take our pancakes to a modified version, yes I agree pancakes are delicious with the whole wheat flour. But it is also worth to give a try of these gluten free pancakes once, and I am sure you are going to make it your routine.
Coconut Berry blast
- 1 1 c. gluten free pancake mix (Bob’s Red Mill)
- 2 eggs
- 1/2 c. coconut milk
- 1/2 c. canned pumpkin
- 1/2 c. fresh or frozen blueberries
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 tbsp.
- coconut oil
- Combine wet ingredients in a bowl (except blueberries)
- Whisk in dry ingredients carefully to avoid clumping
- Stir in blueberries
- Heat coconut oil in pan over medium heat
- Serve warm with blueberry and maple syrup
Oatmeal chocolate chip cookie
- ½ cup (40 g) old fashioned oats
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
- 1 ripe banana, peeled
- ¼ cup (60 ml) milk (any kind – e.g. almond, cashew, oat, cow’s – obvs don’t use cow’s milk if you’re vegan)
- 2 dates, pitted
- 2-3 tbsp dark chocolate chips, plus more for topping (vegan, if required)
- coconut oil, for frying (you can use regular vegetable oil too)
- Blend all the ingredients, except the chocolate chips, in a food processor or blender, until well mixed. Stir in the chocolate chips.
- Heat a non-stick frying pan with a little coconut oil. Dollop the batter into the frying pan (I go for a heaped tablespoon of batter) and spread out a bit with a spoon. Cook until lightly golden underneath, then flip and cook until the other side is golden. Serve warm with the remaining chocolate chips.
Gluten-free Buttermilk Pancakes
- 1-1/2 cups superfine rice flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/4 cups buttermilk
- 1/4 cup melted butter, plus extra butter for greasing pan
- 1 teaspoon vanilla extract
- 2 eggs
- In a medium bowl, combine the rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, melted butter, vanilla extract, and eggs and mix until smooth.
- Heat a skillet or frying pan over medium-high heat. Melt a pat of butter. When a drop of batter sizzles when it hits the pan, ladle about 1/4 cup of batter onto the pan. Repeat, leaving plenty of space between the pancakes. When bubbles dot the surface of the pancake, flip to the other side and cook until golden.
- Repeat with the remaining batter. Serve with your choice of syrup.