I don’t know about you, but I need a big gluten free breakfast in the morning. And that means something substantial with lots of protein to keep me going until, ooh 10am at least 🙂
These gluten free breakfast pancakes evolved from a recipe I found on the internet, which involved using blended chickpeas instead of chickpea (gram) flour. They were a bit wet so I switched to using flour and a banana instead of sugar to keep the old GI down a bit.
Gluten free breakfast pancake recipe
(Serves 2)
100g gluten free gram (chickpea) flour
1 ripe banana (smallish)
2 tablespoons peanut butter / almond butter / other nut butter
Handful nuts (optional)
50ml water
Half teaspoon gluten free baking powder
2 small handfuls dried fruit (my faves are blueberries and cranberries)
Put everything except the dried fruit into a blender. I use one of those chopping pots that go onto the handheld blenders. Blitz until smooth (ish) – if you have a few crunchy nuts left no worries. Adjust thickness by adding water until you have a thick pouring consistency.
Stir in the dried fruit.
Pour small pancakes onto a hot dry non-stick pan on a fairly low heat (no need for oil). Your gluten free breakfast pancakes will take about 2 minutes per side depending on thickness.
Now if you have a better gluten free sweet pancake recipe, you’d better let me know, because I reckon this is a winner 😉