My easy gluten-free pancakes are one of my firm faves. I know I have been baking up a storm, but no ways am I ready to attempt hot cross buns. There is far too much of a process, and glutinous dough that needs to proof scares me a bit. So, in order to get my HCB fix, I decided to adapt my go-to gluten, dairy and sugar-free pancake recipe. I added mixed spice, cinnamon and some raisins to give it that Easter feel.
This recipe serves 1 person around 4 pancakes (not a huge portion but it is a whole serving of oats so should be substantial, if you want more, double up the recipe)
Ingredients:
- 45 grams of gluten-free oats
- 1 x egg
- 1 x medium banana
- 1/2 a tsp of baking powder ( I used gluten-free )
- 1/4 a tsp of cinnamon
- 1/4 a tsp of mixed spice
- pinch of salt
- handful of raisins
- coconut oil for frying
Method:
In a blender or Nutribullet, blitz up the 45 grams of oats to form a flour consistency. Add the egg, banana, baking powder, cinnamon, mixed spice and salt. Blend until combined.
On the stove, melt a little coconut oil at medium heat. Wait for the oil to get hot. Pour about a 10cm diameter pancake. Add 3 or four raisins to the top of the pancake while the first side cooks. Flip when small bubbles start to form around the edges (use intuition here). Repeat for the rest of the batter.
They aren’t super sweet, so I top mine with some honey. Let me know if you bake them and tag me on Instagram!
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