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Donal Skehan's Gluten-free pancakes with blueberry, banana and honey
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120g oat flour (oats blitzed in a food processor)
1 tsp gluten-free baking powder
1 tsp chia seeds, flax seeds or ground pumpkin seeds
Pinch of fine sea salt
2 large free-range eggs, separated
1 tbsp coconut oil
1 large ripe banana, peeled and sliced
Honey, coconut yogurt, to serve
1. Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk into a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
2. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter if you want and fold in.
3. To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2-3 minutes on each side, or until the pancakes are golden brown. Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, and yogurt.
This recipe was first published in December 2015.
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