Gluten-free savoury pancakes recipe by Scott Harrison, founder of The Six Pack Revolution
A gluten-free pancake recipe worth trying… these gluten-free savoury pancakes are flipping great.
Pea pancakes with a spicy mint sauce
A savoury twist on traditional pancakes
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
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Place the frozen peas in a cup and cover with water so they begin to defrost
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Meanwhile, in a blender, blitz the egg whites until fluffy, then add the oats and the spinach and blitz again.
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Drain the peas and add them along with the olive oil to the mix – give it all a good stir.
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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.
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Dry-fry the pancakes until you run out of mixture (should make approx 3-4).
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Serve on a plate and pour over the mint sauce.
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