Published On: Mon, May 13th, 2019

6 of the best gluten-free pancake recipes

Scott Harrison, founder of The Six Pack Revolution, shares his favourite pancake recipes…

6 of the best gluten-free pancake recipes

Orange & lemon poppy seed pancakes

6 of the best gluten-free pancake recipes

Orange & lemon poppy seed pancakes

A zesty and sweet pancake with a fluffy texture.

Course Breakfast
Cuisine gluten free
Keyword pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 516 kcal

Ingredients

  • 4 free-range egg whites
  • Seeds of 1 vanilla pod
  • 3 tbsp gluten-free oats blitzed into a powder
  • Grated zest and juice of 1/2 an orange
  • Grated zest and juice of 1/2 a lemon
  • 1 tbsp poppy seeds
  • 3 tbsp cottage cheese
  • 1 tsp coconut oil
  • 1 tsp full-fat Greek yoghurt
  • 12 pistachios crushed or chopped

Instructions

  1. Blend the egg whites with the vanilla seeds until frothy. Add the oats, orange and lemon juice and zest and the poppy seeds, then blend again. Fold in the cottage cheese.

  2. Fry each pancake in a little of the coconut oil over a medium heat until golden brown (this should make approximately 4 pancakes depending on size).

  3. Add a heaped teaspoon of Greek yoghurt on top, then scatter over the pistachios. Garnish with a slice of orange and lemon and feel free to squeeze some more juice over the pancakes.

Nutrition Facts
Orange & lemon poppy seed pancakes
Amount Per Serving
Calories 516 Calories from Fat 240
% Daily Value*
Total Fat 26.7g 41%
Saturated Fat 7.5g 38%
Sugars 11.3g
Protein 35.7g 71%
* Percent Daily Values are based on a 2000 calorie diet.

Perfect pancakes

6 of the best gluten-free pancake recipes

Perfect pancakes

Our go-to gluten-free pancake recipe.

Course Breakfast
Cuisine gluten free
Keyword pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 362 kcal

Ingredients

  • 4 free-range egg whites
  • 3 tbsp gluten-free oats
  • 3 tbsp full-fat cottage cheese
  • 10 raspberries
  • Seeds of 1 vanilla pod
  • 12 blueberries
  • 1 tsp coconut oil
  • A large pinch of cinnamon

Instructions

  1. Blend the egg whites with the vanilla seeds and the cinnamon until frothy.

  2. Add the oats and blueberries and blend again. Fold in the cottage cheese.

  3. Take 5 of the raspberries and mush them to a pulp (the longer you do this the more juice you will create).

  4. Heat a little of the coconut oil in a frying pan, then add a quarter of the mixture to the pan and fry each pancake until golden brown on each side. Repeat this until you run out of mixture – this should make 4 pancakes.

  5. Scatter the remaining raspberries over the top then pour over the jus.

Nutrition Facts
Perfect pancakes
Amount Per Serving
Calories 362 Calories from Fat 78
% Daily Value*
Total Fat 8.7g 13%
Saturated Fat 4.9g 25%
Sugars 11.3g
Protein 27.3g 55%
* Percent Daily Values are based on a 2000 calorie diet.

Pea pancakes with a spicy mint sauce

6 of the best gluten-free pancake recipes

Pea pancakes with a spicy mint sauce

A savoury twist on traditional pancakes

Course Breakfast
Cuisine gluten free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 254 kcal

Ingredients

  • 4 free-range egg whites
  • 3 tbsp gluten-free oats blitzed into a powder
  • Small handful of fresh spinach
  • 2 tbsp frozen peas
  • 1 tsp olive oil
  • 2 tbsp spicy mint sauce

Instructions

  1. Place the frozen peas in a cup and cover with water so they begin to defrost

  2. Meanwhile, in a blender, blitz the egg whites until fluffy, then add the oats and the spinach and blitz again.

  3. Drain the peas and add them along with the olive oil to the mix – give it all a good stir.

  4. Heat a non-stick frying pan on a medium heat and pour small pancake-sized amounts of the mixture into the centre of the pan.This mix is very easy to shape using the back of a spoon as it is nice and thick.

  5. Dry-fry the pancakes until you run out of mixture (should make approx 3-4).

  6. Serve on a plate and pour over the mint sauce.

Nutrition Facts
Pea pancakes with a spicy mint sauce
Amount Per Serving
Calories 254 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat 1.1g 6%
Sugars 2.4g
Protein 21g 42%
* Percent Daily Values are based on a 2000 calorie diet.

Wonderful waffles

6 of the best gluten-free pancake recipes

Wonderful waffles

Simple but gloriously tasty gluten-free waffles

Course Breakfast
Cuisine gluten free
Keyword pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 569 kcal

Ingredients

  • 2 free-range eggs
  • 1 tbsp full-fat cottage cheese
  • 2 tbsp gluten-free oats
  • 100 ml soya milk
  • 1 tbsp chia seeds
  • 1 banana peeled (1/2 mashed, 1/2 sliced)
  • 1 tbsp full-fat Greek yoghurt
  • Grated zest and juice of 1/2 a lemon
  • Pinch of cinnamon
  • 1 tsp coconut oil

Instructions

  1. Beat the eggs, then add to the rest of the ingredients (saving the oil, Greek yoghurt, lemon juice and half of the banana for later). Place in a blender and give a good mix.

  2. Oil a waffle machine, pour in the mixture and cook until ready.
  3. Slice the remaining 1⁄2 a banana over the top with a tablespoon of Greek yoghurt and squeeze over the the lemon juice.
Nutrition Facts
Wonderful waffles
Amount Per Serving
Calories 569 Calories from Fat 226
% Daily Value*
Total Fat 25.1g 39%
Saturated Fat 10.2g 51%
Sugars 19g
Protein 26.8g 54%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet potato & banana pancakes

6 of the best gluten-free pancake recipes

Sweet potato & banana pancakes

Sweet potato creates a lovely, fluffy texture for these banana pancakes

Course Breakfast
Cuisine gluten free
Keyword pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Calories 408 kcal

Ingredients

  • A handful of sweet potato
  • 1 banana peeled
  • 3 free-range egg whites
  • Juice of 1/2 a lemon
  • A splash of soya milk
  • 1 tbsp full-fat Greek yoghurt
  • 1 tsp coconut oil
  • A pinch of cinnamon

Instructions

  1. Peel and cube the potato, then boil it until cooked through and soft.

  2. Mash the potato together with half of the banana. In a blender, beat the eggs for a minute, then add the mash, a splash of soya milk and the cinnamon.

  3. Make the pancakes with your batter and squeeze the lemon juice over the pancakes (optional).

  4. Slice the remaining banana finely and place over the pancakes with a tablespoon of Greek yoghurt.

Nutrition Facts
Sweet potato & banana pancakes
Amount Per Serving
Calories 408 Calories from Fat 169
% Daily Value*
Total Fat 18.8g 29%
Saturated Fat 8.7g 44%
Sugars 20.6g
Protein 21.7g 43%
* Percent Daily Values are based on a 2000 calorie diet.

Pineapple coconut pancakes

6 of the best gluten-free pancake recipes

Pineapple coconut pancakes

This gluten-free pancake recipe has a tropical twist

Course Breakfast
Cuisine gluten free
Keyword pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 326 kcal

Ingredients

  • 4 free-range egg whites
  • Seeds of 1 vanilla pod
  • 2 tbsp gluten-free oats blitzed into a powder
  • A handful of fresh pineapple chopped
  • 3 tbsp cottage cheese
  • 1 tsp coconut oil
  • 1 tsp full-fat Greek yoghurt
  • 1 tbsp coconut flakes

Instructions

  1. Blend the egg whites with the vanilla seeds until frothy. Add the oats and half the pineapple and blend again.

  2. Fold in the cottage cheese.

  3. Fry each pancake in a little of the coconut oil over a medium heat until golden brown (this should make approximately 4 pancakes).

  4. Add a heaped teaspoon of Greek yoghurt on top, then scatter over the remaining pineapple and a sprinkling of coconut flakes.

Nutrition Facts
Pineapple coconut pancakes
Amount Per Serving
Calories 326 Calories from Fat 95
% Daily Value*
Total Fat 10.6g 16%
Saturated Fat 7.8g 39%
Sugars 7.2g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

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