Tag Archives: breakfast

Guilt-Free Breakfast. Gluten-free and delicious!

27 Jun

Over the last few months I have been testing new recipes for gluten-free/grain-free baking and cooking.
I wanted breakfast that was satisfying like toast and honey, and filling like a bowl of granola, problem is, I can’t eat any of those things because I’ve recently discovered that grains, of any type, are not my friend. I’m talking wheat, rice, corn, couscous, you name the grain, I can’t eat it. Which means I don’t get any of the ‘good stuff’ so to speak. I can’t even eat the gluten-free alternative as rice flour is used.
To be honest I’ve been pretty bummed out for the last few months over this.
Anyways, The Spunky Coconut pretty much saved my life.

Kelly and her family have been gluten-free/grain-free, sugar-free and the rest for some time now. I would check out her website for the full story, as I wont do it justice, but it’s all pretty inspiring. She reminded me that there were loads of grain alternatives, and with a little, tiny, weenie bit of effort (not much at all) you can have delicious baked and cooked yummies, that A) wont hurt you’re gut or give you crazy blurry vision (yep that’s what happens folks) and B) are really high in protein and all that good stuff.

So I’ve taken inspiration from Kelly and I’ve been making my own grain free pancakes! The recipe is one I’ve made up myself, and has worked well all the times I used it. And you don’t have to feel guilty eating them as they are almost completely carb free, no sugar and high in protein. This version is also dairy free, but not out of intention. It can be altered by replacing the coconut milk with cows or goats milk if you like.

Vanilla Almond Pancakes with Honey and Lemon drizzle

Serves 1

30g blanched almonds

20g tapioca flour

10g quinoa flakes

5g coconut flour

1/4 teaspoon of gluten-free baking powder

1/4 teaspoon of baking soda

1 egg

A little coconut milk to thin.

Drop of vanilla bean essence

Coconut oil for cooking

1 dessert spoon honey

2 dessert spoons fresh lemon juice

 

Put you’re almonds and quinoa in a grinder, I use a coffee grinder myself, and find it works perfectly. Grind until you have a fine flour.

Put all the dry ingredients to a bowl and add the egg, mix until well incorporated.

Add coconut milk and vanilla to thin down you’re batter, depending on how thick you want you’re pancakes.  Alternatively you can have waffles by adding only a drop of milk. Leave for a few moments while you heat you’re frying pan to a high/medium heat.

While you wait, mix together the honey and lemon in a small bowl or cup. Set aside.

Add a touch of coconut oil (or a little butter) to your hot frying pan, and add a couple of spoons of batter. Cook one side for about a minuet,  flip and cook the other side. Repeat until all your batter has gone. Personally I have mine quite small, more like waffle size, but they work just as well if you want a thin pancake, just add more milk and spread across the pan.

Pour on your honey and lemon drizzle, and ta-dah! You have yourself a healthy stack of Almond Pancakes! Enjoy!

 

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