The secret to gluten-free pancakes is getting the consistency and texture right. This gluten and diary-free pancake recipe is one of my favourites, not only because it contains no sugar but also because it is light and fluffy. This one fills you up quickly with its high fibre content, but is very low in calories.
It is a general rule in gluten-free baking to always blend different types of starches and flours which balance each other out and bind well.
1. Mix your wet and dry ingredients in two separate bowls. In your first bowl mix 3 Usana pasture-reared eggs, natural coconut milk and ½ teaspoon of organic lemon juice.
3. Then slowly add your dry ingredients to your liquid ingredients by using a sieve in your one hand a whisk in the other.
4. Once your dough is smooth and runny, add blueberries, which you have to soak in water overnight.
5. Fry your pancakes in a small pan greased with Crede Cold Pressed Virgin Organic Coconut Oil. I prefer the kind with a natural coconutty taste as it adds extra flavour.
To complement my gluten and diary-free pancakes I add dried Blueberries from last week’s Harvest Of Hope vegetable bag into my mixture and top them up with a handful of fresh raspberries. I prefer dried blueberries because they are more intense in flavor. The ones I use here are from Tierhoek Organic Farm.
Instead of a high calorie sugary syrup for drizzling, I made a macadamia nut sauce with natural coconut milk and nutritious Oh Mega Macadamia Nut Creme, which is loaded with minerals, vitamin B and fibre.