If you read Gluten Free Food Freak regularly, you’ll know I’m a fiend for wedging goodness into the kids’ food at every opportunity. That, plus my rabid fascination with hearty gluten free breakfasts, is pretty much my sole raison d’etre.
So last night, at a loose end (or rather too knackered to be bothered doing anything much), I was wondering how I could get some calcium and oil-packed sardines consumed, and the idea of converting the ever-popular pancake into a flat trojan horse breakfast came to mind.
We’ve made these pancakes with tinned tuna for years, but sardines are better – for people and planet really.
So here you go…
Savoury sardine and sweetcorn pancakes
1 1/2 cups gram flour
1/2 cup tapioca flour
2 tbsp egg replacer
1 tin sardines, well mashed (I think I’ll go for 2 next time)
1 1/2 cups frozen sweetcorn, defrosted if you’re going to eat them right away (I like to make the batter the night before to get the morning off to a flyer)
2 1/2 cups water (just watch your consistency – you’re looking for a thick pour)
Salt and pepper
Cook just a with normal pancakes, and keep warm in the oven until the ravening hordes are ready to descend.
These went down a storm with our 2 and 4 year olds, admittedly with lashing of tomato ketchup, and will be another addition to our high protein gluten free breakfast menu.