Gluten Sensitivity Pancakes

My mission is to provide recipes that are healthy, tasty and cost effective. 

Over Christmas I was doing a lot of cooking for all the family. As a tradition, I like to make breakfast pancakes, but as one family member had a gluten sensitivity, it threw up a dilemma. What was going to give the pancakes both the desired texture and taste, without using typical gluten containing products?

Enter Spelt and Buckwheat. Although Buckwheat is gluten free, Spelt is not. For those with a gluten sensitivity, Spelt is often tolerated far better due to how much easier it passes through the body. This is likely due to it being more water soluble and having a high fibre content. 

As well as being a good option for my family member who suffers with a gluten sensitivity, these two alternative flour options also have important health benefits.

Buckwheat may reduce the risk of disease in the body due to it being high in antioxidants. Due to it being rich in fibre just like Spelt, Buckwheat can also support you to have an healthy heart. 

Aside from it being a great source of fibre, Spelt contains other micronutrients that support different functions in the body. These include vitamins and minerals such as thiamin, copper, manganese, niacin and phosphorus, vitamins B2 and B3.

Ingredients (serves 4)

3/4 cup of buckwheat flour 

3/4 cup of spelt 

3 x medium bananas

3/4 cup of semi skimmed milk 

1/4 cup of honey 

1 x tsp of Ceylon cinnamon 

3 x tsp of baking powder 

1 x medium egg

1 x tsp of coconut oil 

Directions 

• Combine all dry ingredients in large mixing bowl and stir well
• Blend bananas, honey, egg and milk together in a blender
• Slowly add wet mix to the dry mix thoroughly stirring
• Heat coconut oil on a non stick pan till melted on a low to medium heat
• Add a palm sized amount of mixture. Allow it to cook until small bubbles start coming through
• Flip the pancakes and cook roughly 1 to 2 minutes on the other side
• Remove and enjoy – try serving with blueberries and plain Greek yogurt

Calories per portion – 326kcal

Protein (per portion) – 18.52g

Carbohydrates – 120.8g

Fat – 4.6g