I don’t know about you, but I need a big gluten free breakfast in the morning. And that means something substantial with lots of protein to keep me going until, ooh 10am at least
These gluten free breakfast pancakes evolved from a recipe I found on the internet, which involved using blended chickpeas instead of chickpea (gram) flour. They were a bit wet so I switched to using flour and a banana instead of sugar to keep the old GI down a bit.
Gluten free breakfast pancake recipe
(Serves 2)
100g gluten free gram (chickpea) flour
1 ripe banana (smallish)
2 tablespoons peanut butter / almond butter / other nut butter
Handful nuts (optional)
50ml water
Half teaspoon gluten free baking powder
2 small handfuls dried fruit (my faves are blueberries and cranberries)
Put everything except the dried fruit into a blender. I use one of those chopping pots that go onto the handheld blenders. Blitz until smooth (ish) – if you have a few crunchy nuts left no worries. Adjust thickness by adding water until you have a thick pouring consistency.
Stir in the dried fruit.
Pour small pancakes onto a hot dry non-stick pan on a fairly low heat (no need for oil). Your gluten free breakfast pancakes will take about 2 minutes per side depending on thickness.
Now if you have a better gluten free sweet pancake recipe, you’d better let me know, because I reckon this is a winner