Gluten Free Banana and Almond Pancakes

Making pancakes just that tiny bit healthier…

Gluten free pancake recipe - ingredients

Who doesn’t love pancakes? What a way to start the day. But a conventional pancake contains gluten, is covered in sugar and doesn’t contain much goodness. That’s why it tastes so amazing. So here is how I make my gluten free breakfast pancakes with flaxseed and nut butter for a bit of extra nutritional value and no refined sugar (all the sweetness comes from the banana.

INGREDIENTS

I banana
2 eggs
1 teaspoon of vanilla extract
2 tablespoons of almond or cashew nut butter
2 heaped tablespoons of ground flaxseed
2 heaped tablespoons of ground almonds
1 teaspoon of ground cinnamon
Smidgen of butter for the pan


METHOD

Blend the wet ingredients (1 banana, 2 eggs, 1 teaspoon of vanilla extract and 2 tablespoons of nut butter) either in a blender or whisk together in a mixing bowl. Once mixed, add the dry ingredients (2 heaped tablespoons of ground flaxseed, 2 heaped tablespoons of ground almonds and 1 teaspoon of cinnamon) to the bowl and continue to mix. This will created a brown, slightly bitty batter.

Gluten free pancake recipe - batter

Melt a smidgen of butter in a frying pan over a medium to high heat (on my electric hob I use settings 6 or 7 (out of 9). Once the butter is hot, add a quarter of the batter mixture to the pan. Pick up the pan and tilt it to spread the batter around, as the pancakes cook quicker, more evenly and are much better if they are flatter (chunky pancakes just aren’t right, hence the phrase ‘FLAT as a pancake’). Cook for just over one minute then flip the pancake over to cook the other side. ‘Flip’ makes it sound dead easy but it never is. Gently prodding the edges of the pancake with a spatular, like guiding a wayward cow to market, whilst it cooks will help it not to stick and will aid the flipping process.

Once cooked, which takes roughly 2.5 minutes, pop the cooked pancake on to a piece of kitchen roll (it will get sweaty if put straight on to the plate, which in turn leads to soggy pancakes).

Gluten free healthy fertility pancake recipe

Repeat this process three more times, as there is enough batter for 4 pancakes.

COOK’S NOTES

Serving suggestions - These pancakes go beautifully topped with bananas and a drizzle of manuka honey. If you are steering clear of the sweet stuff (given that the pancake batter already contains a banana) then a topping of sweet berries is a great alternative.

Making the pancakes sweeter - You can make the batter sweeter by adding a tablespoon of honey into the wet ingredients at the start of the process.

Kale and poached egg weekend breakfast

Poached egg on a bed of greens is the perfect healthy start to my day

Normally only made on the weekends due to the marginally longer time and effort of cooking, this breakfast is a worthy treat that allows me to feel smug for the remainder of the day for having managed a complusory portion of greens so early on.  It has fats from the butter and olive oil, protein from the egg and fibre from the veg.  Its a breakfast of champions.

INGREDIENTS

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I free range egg
2 tablespoons of quality butter
3 handfuls of cavolo nero or kale
1 small onion
3 garlic cloves
1 red pepper
A drizzle of olive oil


METHOD

Melt the (2 tablespoons) of butter in a frying pan over a medium heat.  Finely chop the (1 small) onion and add to the pan to sizzle away.  Then add the finely chopped (3) garlic cloves and the finely chopped red pepper.  Leave to cook gently in the pan for 3-4 minutes.  

Cut the stalks out of the kale or cavolo nero and chop the remaining leaves into chunks (approximately 3 cos).  Add this to the pan and toss to coat it in the butter, onions, garlic and peppers.  

Leave the kale and other ingredients to gently cook whilst poaching an egg in a separate pan, by carefully adding an egg to a simmering pan of water and a touch of apple cider vinegar for 3-4 minutes.

Tip the kale and other ingredients into a bowl and drizzle over a little cold pressed olive oil.  Use a slotted spoon to lift the poached egg out of its pan and place it on top of the bowl and you are good to go.  

Blueberry and almond protein porridge

Blueberry and almond high protein, gluten and dairy-free porridge

Porridge can be pretty carbohydrate heavily and this recipe tries to add in plenty of protein for balance.  Balancing carbs with protein in each meal is important for stabilising my blood sugar levels and does wonders for PCOS.

INGREDIENTS

80 grams (gluten free) organic rolled oats
150 ml almond milk (unsweetened)
2 tablespoons of chai seeds
1 tablespoon almond butter
2 tablespoons flaked almonds
1 handful of blueberries (fresh or frozen)



METHOD

If you are an organised soul and remember to do so, soak the (80 grams) oats and (2 tablespoons) chai seeds in the almond milk overnight so that chai and oats are soft ready for making porridge in the morning.  If you forget, as I frequently so, that's not a problem provided you don't mind some crunch from your chai seeds.

Pour into the pan the (80 grams) of oats, (150 ml) almond milk and (2 tablespoons) chai seeds.  Add the (1 tablespoon) almond butter.  Place the pan on a hob over a high heat for 5 minutes until the milk begins to bubble, stirring frequently to break up and blend in the almond butter.

Then add (1 handful) of blueberries and (2 tablespoons) of flaked almonds into the pan and stir for 1 minute.  After 1 minute the blueberries should be heated and you can take the pan off the hob and tuck into the porridge.

Raspberry and lemon gluten and dairy-free porridge

A sweet gluten and dairy-free porridge

It is good to mix it up a bit with the flavour choices for porridge.  The combination of sweet raspberry and sharp lemon gives this porridge the feeling of a pudding.  

INGREDIENTS

80 grams (gluten free) organic rolled oats
150 ml almond milk (unsweetened)
2 handfuls of raspberries (fresh or frozen)
1/2 lemon


METHOD

Pour the (80 grams) of oats into a pan and add the (150 ml) almond milk.  Place the pan on a hob over a high heat for 5 minutes until the milk begins to bubble, stirring occasionally.  Add 2 handfuls of raspberries into the pan and stir for 30 seconds.  The porridge will turn pink and the raspberries will break up a little.  Remove the pan from the hob and squeeze in the juice from half a lemon, stirring it into the porridge.