Gluten Free, Dairy Free
Gluten-Free Pancakes
15 mins
Easy
2-3 Servings
Elevate breakfast or brunch with this amazing pancake recipe that's both gluten-free and vegan, but also packed with omega 3, fibre and phytonutrients thanks to the use of flaxseed in the recipe.
Brilliant Bases Used In This Recipe
About This Recipe
We’ve made these pancakes gluten free and vegan, but also packed with great nutrition. We use oats as the base flour* and add in flaxseed – which you can buy pre-ground or grind your own from linseed, either brown or golden.
Flaxseed is a really nutrient dense food – particularly thanks to their high concentrations of heart-healthy omega 3 fats, fibre and other plant compounds. Eating flaxseed on a regular basis has been linked to a number of health benefits, including improved digestion, and a reduced risk of heart disease, type 2 diabetes and cancer.
(Please note, while oats do not contain any gluten of their own, they are usually processed in a facility where cross contamination is possible. If you are coeliac, you need to buy the gluten free version of oats. If you simply suffer from gluten intolerance, you should be fine with regular oats.)
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Ingredients
75g/2.6oz fine ground flaxseed
75g/2.6oz oats
75g/2.6oz boiling water
250g/9oz soya milk
3tsp coconut sugar
0.5tsp salt
1tsp baking powder
1tsp coconut oil
To serve:
Blueberries
Grade A maple syrup
Greek yoghurt
Nutrition Per Serving
Calories
102
Fats
5G
Carbs
10G
Protein
5G
Method
Blitz the flax seed in a food processor until it resembles a flour
Soak the flax in the boiling water allow to swell and cool a little
Blitz the rolled oats in a food processor until it resembles a flour
Dissolve the coconut sugar and salt with a little hot water to form a paste
Whisk the coconut sugar/salt mix, the oats and soya milk together. Then add in the flax, followed by the baking powder
Heat the oil in a non-stick frying pan on medium heat
Spoon the batter mix into the pan in 8-10 cm circles
Allow to cook on one side for 2-3 minutes, then flip over
Serve with fruits/maple syrup/Greek yoghurt
