Tuesday, February 16, 2010

Gluten Free Pancakes

Today it’s Pancake Day and I am enjoying this with protein and fibre rich gluten free pancakes. For these pancakes I used gram flour (gram is a small chickpea), which gives the pancakes a slightly nutty flavour and thicker texture. Make sure to make them really thin for best flavour and texture and eat while still warm:

Gluten Free Pancakes
2dl/200ml gram flour
2.5dl/250ml filtered water
Pinch of salt
  • Combine flour and salt in a bowl and slowly pour in the water while whisking.
  • Heat an 8-1/2inch/20cm non-stick frying pan.
  • Add 2-3tbsp of batter for each pancake.
  • Serve immediately.
Makes 10-12 pancakes depending on the size of the pan you are using. Enjoy these with a choice of: jam (without any added sugar or artificial sweeteners), agave or maple syrup and lemon juice, sliced banana, seasonal berries, or chocolate spread for the really big sweet tooth.

HEALTH BENEFITS of Chickpeas: Chickpeas are a great vegan source of dietary fibre and protein. They contain minerals such as iron, copper, zinc, and magnesium and vitamin B1, which is active in converting sugar into usable energy. They help with keeping the blood sugar levels steady, which makes them perfect for diabetics and insulin-resistant individuals, and with the high fibre content keep you satisfied for longer. 

FREE FROM: gluten, dairy, soy, egg, wheat, yeast, and lactose (depending on your choice of topping) 

1 comment:

  1. Pancake day.. much better than Fettisdagen! ;) Might try your recipe tonight!
    Susanne x x