Pancakes are synonymous with lazy Sunday mornings (which may or may not involve a hangover), cheat days and special occasions which call for breakfast in bed. However the humble little pancake has come along, and it doesn’t necessarily have to be the sugar and gluten-laiden ‘sometimes’ food it once was.
In fact, with the right ingredients, pancakes can actually make a nutritious breakfast option. Take the recipe below for example. It’s made predominately from almond meal meaning it’s naturally gluten-free, and with the addition of eggs, milk (dairy or other) and yoghurt, it’s the perfect protein-packed meal.
The apple and maple syrup (optional) will help satisfy your sweet tooth and a sprinkle of cinnamon will help stabilize blood sugar levels so you won’t crash and burn come mid-morning.
RECIPE: Gluten-free apple + almond pancakes
Preparation time: 10 mins Cooking time: 10 mins Makes 8 pancakes
*For a dairy-free option, use nut milk and Coyo in replacement of regular milk and yoghurt. Ingredients
1/3 cup milk or almond milk
1 tablespoons coconut oil, melted
1 tablespoon maple syrup, plus extra to serve
1 ½ cups almond meal
1 teaspoon gluten free baking powder
½ cup grated green apple, plus extra sliced to serve
½ teaspoon ground cinnamon
Greek yoghurt and strawberries, to serve
Natural almonds, roughly chopped, to sprinkle Method
1. In a large bowl, whisk eggs, milk, oil and syrup together. Stir in almond meal, baking powder, grated apple and cinnamon. Mix to combine well.
2. Heat a large, lightly greased non-stick frying pan over medium heat. Working in batches of 3, pour ¼ cups of batter into the pan. Cook pancakes for 2-3 minutes, until bubbles break on the surface and underside is golden brown. Flip over and cook for 1 minute.
3. Serve topped with a dollop of Greek yoghurt, extra sliced apple and berries. Drizzle with extra maple syrup and sprinkle with almonds. Recipe provided by Australian Eggs.