Pancake Tuesday recipes

Fruity gluten-free pancakes

  1. In a bowl, combine 150g of gluten-free flour, 1 teaspoon of bicarbonate of soda, 1 tablespoon of caster sugar and a pinch of salt. Then, add 1 small, mashed banana, 1 egg and 175ml of almond milk. Mix to form a smooth batter.
  2. Once the batter is ready, melt ½ teaspoon of coconut oil in a non-stick frying pan, over a medium-high heat. When hot enough, add tablespoons of batter to the pan. They should spread about 7cm wide, so it’s best to cook in batches. Cook the pancakes until small bubbles start to appear on the top, then flip and cook until both sides are golden.
  3. Once your pancakes are cooked, transfer to a warm serving plate and repeat the process with the remaining batter.
  4. For the topping, slice off the top and bottom of 2 oranges. On a chopping board, slice the skin and pith away from the flesh of each orange and remove each segment by cutting between it and the membrane, leaving the membrane behind. Make sure to keep the orange juice.
  5. Top the pancakes with a portion of the 200g of yogurt, orange zest and segments, then drizzle with maple syrup and any reserved orange juice.
  6. Make the most of leftovers: use your coconut oil to make popcorn or cook a stir-fry, or add a teaspoon or two to your smoothies.

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Fruity gluten-free pancakes

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Showing 1 to 8 of 8 items

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