Save to your scrapbook
Donal Skehan's Gluten-free pancakes with blueberry, banana and honey
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.