Gluten-free pancake recipe
In need of a gluten-free pancake recipe?
These pancakes are also gut-friendly and make a delicious pudding, treat for breakfast or something fun for Shrove Tuesday. We’ve replaced the flour with potato starch here to make the recipe gluten free, meaning everyone can enjoy this delicious sweet treat. As well as providing gut-friendly prebiotics.
Potato starch is an easy way to add thickening to a recipe without adding any additional flavour. Avoid overheating it too much as the starch will begin to break down at high temperatures.
We’ve served these pancakes with a blueberry and maple syrup sauce. Blueberries are perfect for an extra antioxidant punch. They help to mop up harmful free radicals that can damage cells and contribute to ageing.
Maple syrup is a sweet treat made from the sap of sugar maple trees. It contains a slightly higher mineral content than other sugar syrups like agave and honey. A typical bottle of maple syrup contains calcium, potassium, iron, zinc and manganese, which all contribute to our wellbeing.
Once you’ve fried up your gluten-free pancake, scatter some whole blueberries over the top to finish for a real fruity treat.
Read more pancake recipes
Potato starch is a resistant starch and acts as a prebiotic, feeding our gut’s microbiome.
Bananas are rich in potassium and ripe bananas contain a prebiotic fibre called inulin, while green bananas contain resistant starch and less sugar.
Eggs are a good source of protein and are also rich sources of vitamin B12, B6, D and the minerals iron and zinc.
- 150g blueberries (fresh or frozen), plus extra for sprinkling on top
- 1 tbsp pure maple syrup
- 4 tbsp gluten-free oats
- 1 tbsp potato starch
- 2 bananas
- 3 organic eggs
- Place blueberries in a saucepan and add the syrup.
- Heat at a medium temperature for 10 minutes until the blueberries start to break down.
- Remove from the heat, set aside and allow to cool slightly. This is your blueberry sauce.
- Blend the oats until they form a powder and then mix in the potato starch. Add the rest of the ingredients and blend until smooth.
- Heat a pan to a medium temperature and add the batter a tablespoon at a time.
- Cook until holes start to appear in your pancake, then flip. Continue to cook until brown on both sides.
- Serve with the blueberry sauce.
Gluten-free fudgy chocolate cake with toasted almonds