It's another Food Friday!!!!
This week I have collaborated with Dubai Fit Foodie to bring two awesome gluten-free pancake recipes to you.
When I decided to make this week's Food Friday recipe a pancake one and asked Gbemi, of Dubai Fit Foodie, if she would like to collaborate with me, I didn't realise that Tuesday's going to be Pancake Day/Shrove Tuesday! So, these recipes are coming to you at a good time.
As usual, my recipe is vegan. However, Gbemi's is vegetarian, but I will put vegan alternatives to the two ingredients that make it vegetarian in parenthesis.
Let us know if you try our recipes and be sure to check out Dubai Fit Foodie!
Gluten-Free Oatmeal Pancakes
- 16 tablespoons oatmeal flour (gluten-free oats run through a blender then finely sieved)
- 1/2 a teaspoon dry yeast
- 7 tablespoons warm water
- cinnamon (to taste)
- 1 teaspoon Himalayan pink salt
- sugar (to taste)
- In a clean bowl, activate the yeast by mixing it in with the warm water and leaving it to sit for about 5-10 minutes
- In another bowl, combine the oatmeal, Himalayan pink salt, sugar and cinnamon.
- Once the yeast mixture has been fully activated (once no more froth is being formed), pour it into the bowl containing the dry ingredients and stir/whisk using a fork to completely combine the ingredients
- You might need to add a little more water to reach your desired pancake consistency, also, as the oat flour absorbs the water and thickens up over time, a little water will need to be added throughout the cooking process to thin out the batter each time it gets too thick.
- Using a non-stick pan (or a pan with some oil rubbed onto it using a clean paper towel), cook the pancakes on a low-medium heat only flipping them over after holes have stopped forming on the top.
- Serve with sunflower seeds, fruits, and/or syrup
Toppings: Fresh berries, melted dark chocolate, banana, chia seeds or as you like.
- In a large bowl sift the flour, baking powder and cinnamon together.
- In a separate bowl, mix the almond milk, banana, peanut butter, egg and honey.
- Add the wet ingredients to the dry ingredient and stir gently till a smooth thick batter forms.
- Heat a large skillet on low heat.
- Lightly grease the pan with some cooking spray or coconut oil.
- Scoop a quarter cup of batter on the pan cook for 3-4 minutes on each side.
- Serve hot with your selection of toppings. You can also drizzle some more honey if you like things a bit sweeter.