With growing awareness of the potential negative impacts of gluten on the health of those who have a reaction to its consumption, many people are looking for alternatives free of this protein found in various foods. Problems related to gluten can range from gastrointestinal discomfort to more serious and debilitating symptoms.
Therefore, check out 4 delicious gluten-free pancake recipes to add to your menu!
Banana and oatmeal pancake
Ingredients
- 1 ripe banana
- 1/2 cup oatmeal flakes (make sure to use gluten-free oats).be sure to use gluten-free oats)
- 1 egg
- 1/2 teaspoon baking powder
- 1 tablespoon honey
- 1 pinch cinnamon
Method of preparation
In a bowl, mash the banana until the mixture is smooth. Add the oats, egg, baking powder, honey and cinnamon. Mix well and set aside. Heat a non-stick frying pan over medium heat, pour some of the batter into the center and spread it out until it covers the entire bottom. Cook for about 2 minutes on each side or until the pancake is golden brown. Repeat the process with all the batter. Serve afterwards.
Quinoa pancake
Ingredients
- 1 cup quinoa flour
- 2 eggs
- 1 cup almond milk
- 1 teaspoon of baking powder
- 1 pinch of salt
Mode of Preparation
In a bowl, mix all the ingredients until you get a homogeneous mixture. Heat a non-stick frying pan over medium heat. Heat a non-stick frying pan over medium heat, pour some of the batter into the center and spread it out until it covers the entire bottom. Cook for about 2 minutes on each side. Repeat the process with all the batter. Serve afterwards.
Spinach pancake
Ingredients
- 1 cup chopped fresh spinach
- 2 eggs
- 2 tablespoons almond flour
- 1 teaspoon baking powder
- Juice of 1 lemon
- Salt and pepper to taste
.to taste
Method of preparation
In a blender, beat the spinach and the eggs until smooth. Transfer to a bowl and add the almond flour, baking powder, lemon juice, salt and black pepper, stirring until all the ingredients are incorporated. Heat a non-stick frying pan over medium heat, pour some of the batter into the center and spread it out until it covers the entire bottom. Cook for about 2 minutes on each side or until the pancake is golden brown. Repeat the process with all the batter. Serve afterwards.
Coconut and lemon pancake
Ingredients
- 1 cup of coconut
- 2 eggs
- 1/2 cup coconut milk
- Rind and juice of 1 lemon
- 1 teaspoon baking powder
- Sugar to taste
Method of preparation
In a bowl, add all the ingredients and stir until the mixture is smooth. Heat a non-stick frying pan over medium heat, pour some of the batter into the center and spread it out until it covers the entire bottom. Cook for about 2 minutes on each side or until the pancake is golden brown. Repeat the process with all the batter. Serve afterwards.
