Gluten free oven baked pancakes

comments 3
Food & Recipes / Gluten free / Smoothies & Breakfast

Do you eat differently during the week compared to the weekends? I certainly do, and not because I’m following some weird intermittent fasting diet (eish don’t get me started). I’ve decided it’s a bit of a combination of having more time on my hands and allowing myself to let my hair down and really enjoy my food.

During the week I try to prepare my office lunches at the start of the week, breakfast is a green smoothie and dinner is usually something pretty simple that can be whacked together in-between basketball, soccer training and study. I eat well, and healthily.

The weekends are for late breakfasts, coffee with friends and slow Sunday dinners. They’re for setting off a bomb of nuts, honey and dates in the kitchen, for birthdays, dinners out, and sleep ins. If I could find a diet that included all of the above – sign me up!

This weekend I tried a new recipe from Celiac Chicksoven baked pancakes! Also known as German pancakes. To be honest I’d never heard of cooking pancakes in the oven, so kinda just wanted to try that out. And I wanted to eat pancakes! I added the dates for a bit of sweetness to the batter, and used almond milk as a dairy substitute.

Ingredients

4 Tbsp butter or coconut oil (I used coconut oil)
1/3 cup all-purpose baking flour or coconut flour
1 tbsp almond meal
2 Medjool dates
1/2 cup milk or dairy-free milk such as almond, soy a nut milk
1/2 tsp salt
4 eggs

Directions

  • Preheat oven 200 degrees
  • Place butter or coconut oil in a large (10- or 12- inch) ovenproof skillet and put into the heated oven
  • Blend flour, salt, milk, pitted dates and almond meal (in a blender) until thoroughly combined
  • Add eggs one at a time, blending after each addition
  • Remove the ovenproof skillet from oven and pour in the batter before returning to the oven.
  • Bake until puffed and golden brown, 10-12 minutes. Mine didn’t puff as much as anticipated due to a faulty oven – they were delicious none the less!

Topping ideas:

1. I used 1 small sliced banana, Loving Earth activated bukini mix and a drizzle of rice malt syrup

2. Blend frozen berries and 1 Medjool date for a thick and delish syrup

3. Blend chopped apples, cinnamon and raisins

Ebony x

3 Comments

  1. summerraspberries says

    Ok, you seriously have the best blog ever! It looks great and delicious recipes. Good job!

  2. Pingback: Wholegrain mashed banana granola | Every Healthy Day

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