Sensational gluten & dairy free pancakes


 

Oh my lord, these pancakes are my absolute favourites, make me jump for joy and have become our weekend go to lazy breakfast. 

 

Since I went completely gluten and dairy free last year because of my auto immune disease we've been experimenting with alternatives to the traditional pancakes. I just couldn't live with the idea of missing out on this tasty habit. Taking into account also our budget, we've tried many different gluten free and dairy free options. But here you have it. Ladies and gentlemen, thanks to my brilliant supportive boyfriend (he's the one who mastered this recipe in the first place), I present to you our SENSATIONAL gluten & dairy free pancakes!

 

These have become our signature dish and some of our friends who still eat gluten and dairy have become a fan already and have been using our recipe too!

I think it's fabulous how these pancakes are heavenly good, healthy and a MAJOR game changer for anyone having to go gluten or dairy free, or anyone wanting to optimise  their gut health.  

 

Here's to a weekend full of yummie pancakes in your tummy! Let me know if you like this recipe by liking the facebook button below and or sharing it with your friends. 

 

x

 

Ingredients: 

 

For the batter

  • 200 grams buckwheat flour
  • 75 grams coconut flour
  • 2 bananas crushes with a fork
  • 1 egg
  • 1 tablespoon of cinnamon powder
  • 500 ml of soy milk 
  • 250 ml of water
  • (you could also use 250 ml almond milk & 500 ml water)
  • 30 gr baking powder

For the baking:

Coconut oil

 

 

Preparation:

 

Use a large bowl. 

 

Add all dry ingredients first.

 

Add the egg and banana and stir well with a hand whisk. Keep stirring while adding the soy milk and water. Make the batter as smooth as possible, but bear in mind it should be a thick batter! These pancakes are meant to be thick and fluffy. 

 

Heat up a large frying pan on medium heat. Add a teaspoon of coconut oil. The oil can smoke a little but when too much, lower the heat slightly. 

 

Add a soup spoon of batter and pour in the center of pan. Smoothen it out slightly with the back of the spoon. You'll be wanting smaller sized thicker pancakes then your usual large thin ones. 

 

Bake on each side until top becomes dry and brown. This takes a little longer because the batter is thick, so take your time to slowly bake on medium heat. 

 

Serve with fresh fruit salad or pure chocolate nibs which will melt beautifully on the hot pancakes. Bon appetit!

 

Serves approximately  12 thick pancakes. Can be stored in fridge overnight and reheated next morning.

 



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