Stuck for brekkie, lunch or snack time options that are gluten free? These gut healthy pancakes may just be what you need.
They were created by mistake, after my five year old found the arrowroot flour and began to 'bake' as she does. In an effort to reduce food wastage, I encouraged her with a few extra ingredients to trial a pancake mix.
Our first batch we enjoyed with some coconut yoghurt nut butter and berries for an afternoon delight. The second batch we whipped up were for savoury- as a wrap for our sardines and salad. Equally as yum.
The third batch, we had for brekkie with our eggs. I love that they are a gut friendly option to use in place of wheat products. Plus they contain the prebiotic rich tigernut flour, to feed your beneficial gut bugs. Bonus!
Since then we have continued to cook and adapt to what we have on hand. You'll see different options below.
Ready to whip up a batch?
What You'll Need:
Makes 4-6, depending on size (we find smaller are easier to cook and wrap
2/3 cup tigernut flour
1/3 cup arrowroot flour. I have also used cassava flour, but needed an additional 1/4 cup water and only used 1 egg.
1/4 tsp baking powder
1 cup milk and water mix (we have used 1/2 cup Pure Harvest Cocoquench almond, coconut blend and 1/2 cup water for our savoury batches and 3/4 cup Ayam coconut milk + 1/4 cup water, for the sweet batch)
2 eggs. Although I like to up the eggs for protein, I have also used just one egg when I was running low and the pancakes still turned out.
1 tsp vanilla extra (use this for sweet option)
Olive oil, ghee, butter or coconut oil, for cooking
What You'll Need To Do:
Mix the dry ingredients together in a bowl and then whisk through the egg, milk and vanilla (if making sweet pancakes).
Heat the oil in a fry pan over medium heat. Pour in enough mixture to make a pancake of desired size.
Use your spatula to help round the pancake if needed and once it has started cooking you may need to use the spatula underneath the pancake, to prevent sticking.
Cook until small bubbles appear and then flip over and cook for an additional minute and then place piled onto one another on a plate, until ready to serve. Its may take you the first pancake to adjust your fry pan heat a little, so we call this one the 'taste testing pancake' ;)
You may need to add extra oil before cooking each pancake, to prevent sticking.
For savoury: add salad and protein for a small wrap, or for the little ones, cut into small squares along with veggies, salad and protein source. We've had them with both cooked (sautéed spinach) and raw veggies (lettuce, grated carrot, sliced cucumber, sauerkraut); with eggs, left over chicken and sardines. My girls gobbled them up with all options.
For a brekkie/ snack/ dessert: Enjoy as they are with melted butter, additional olive oil, or serve alongside yoghurt, nut butter and/or fruit for a more filling breakfast, snack or dessert.
It is best to enjoy them straight away, or for the next meal so if you have made enough, keep the mixture aside in a covered bowl, to cook up tomorrow.
Looking for further recipe inspo?
Find age appropriate gut healing meal ideas in my baby health guide, Thriving Bubba; pregnancy nourishment within my online program, Path To Glowing Mumma & family breakfast inspiration in My Vibrant Morning recipe eBook.