Donal Skehan's Gluten-Free Blueberry & Banana Pancakes
A gluten-free twist on a blueberry breakfast favourite
Published 03/01/2016 | 02:30
I've been making variations of these pancakes for years and the basic batter can be adapted with addition of all sorts of ingredients such as nuts, seeds, chocolate and berries. Store-bought oat flour can be used here, but I normally blitz up oats in a food processor until they are fine consistency.
You will need
120g oat flour (oats blitzed in food processor)
1 tsp gluten-free baking powder
1 tbsp 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 yoghurt and bee pollen, to serve
Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk in a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
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.
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, yoghurt and bee pollen.
Recipe from my new cookbook FRESH (Hodder & Stoughton), €20RRP.
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Allround great foods
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