These soft and fluffy pancakes are made with mashed banana, protein powder and a sprinkle of gluten-free flour for a filling yet reduced-carb protein hit. Top with fresh fruit and yoghurt for a deliciously satisfying meal that feels more like a treat than breakfast.
Tag: gluten free baking
Fudgy dark chocolate & raspberry gluten-free brownies The ultimate gluten-free brownie recipe – gooey, fudgy and intensely chocolatey. With just a small amount of gluten-free flour mixed with heaps of melting dark chocolate, muscovado sugar and fresh raspberries, this is an incredibly rich and squidgy…
Chocolate orange granola (GF/VE)
Ever fancied eating a chocolate orange for breakfast? Well, now you can. This gluten-free granola is infused with fresh orange and cocoa powder to make delicious chocolatey orange oaty clusters, then tossed with toasted cashews and dark chocolate chunks.
PREP TIME: 10 MINS
COOK TIME: 20 MINS
COOLING TIME: 25 MINS
Buying supermarket granola is all very well until you take a look at the label, and realise just how many products are stuffed with processed sugar and empty calories.
Once you realise how easy is it to make a homemade version, there’s honestly no going back. Most recipes are really simple all-in-one-bowl mixtures, and literally take less than an hour from start to finish.
This one came from some playing about with my original pecan gluten-free granola recipe, with a chocolate orange spin. The orange isn’t too overpowering, and gives the clusters a satisfying, slightly chewy texture that goes perfectly with the crunch from the nuts and chocolate chunks.
It’s best served with unsweetened soya or coconut milk, and even better with fresh strawberries. And as always, it uses free-from, whole ingredients.
Is it healthy?
This granola has 5g added sugar per 45g serving. This is much lower than the majority of shop-bought brands out there, which have an average of 8-9g per 45g. The oats constitute the bulk ingredient, which provides slow-release complex carbohydrates, while only a few spoons of maple syrup are used to sweeten.
It will contain some added sugar from the chocolate chunks, but you can reduce this by buying quality 85% or higher dark chocolate, which will have a lower sugar content than milk or white versions.
This recipe also contains healthy fats from the coconut oil. I’m a huge advocate for not fearing to eat fat – sugar is highly inflammatory and negatively impacts a whole range of things, from heart disease and premature skin ageing, to joint inflammation and insulin resistance.
By contrast, many whole, plant-based fats are a clean and healthy way to sustain your body, build cells, improve brain function and actually reduce the risk of heart issues.
On the surface, coconut is high in saturated fat. However, it has been shown that it actually promotes the ‘good’ HDL cholesterol, and may actually support fat loss.
For controlled portions, this granola recipe can definitely be enjoyed as part of a healthy, weight loss or maintenance diet – all the while still feeling like a treat.
Gluten-free jumbo rolled oats – jumbo oats are best used for a nice chunky texture. Feel free to try subbing for instant oats if that’s all you have on hand, although I haven’t trialled them so can’t speak for the results
Coconut oil – this is my go-to essential ingredient for most granola recipes that I make. It helps make those really chunky clusters, as well as slowing the absorption of the sugars from the oats and chocolate, meaning you’ll have less of a blood sugar spike. You can’t taste any coconut in the finished granola
Maple syrup – this adds a subtle sweetness to the chocolate orange coating. You could substitute for honey, or 3 tbsp granulated sugar (melted in a little warm water before adding to the mix)
Cocoa powder – I tend to go all in when I make recipes with chocolate, so this one has added chunks as well as cocoa powder to actually coat the granola. For a less chocolatey version you could omit this, but when doing so you’ll need to cut the orange juice right down to about 2 tsp, as otherwise your mixture will be far too soggy
Dark chocolate – you can either use chocolate chips, which don’t require any prep, or buy a solid bar of dark chocolate and manually chop it into larger, rougher chunks. I actually prefer the latter method, as it has more of a bite to it than the smaller shop-bought chocolate chips. You could even buy a quality bar of dark chocolate with orange pieces in it, for really zingy chocolate chunks
Fresh orange – this recipes uses the zest from the whole orange, but only the juice from 1/2 of it. This is because the mixture will become too runny if too much liquid is added. You can always play around with the quantities if you think the granola mix seems too soggy – e.g. add some more oats and cocoa powder
Cashews – cashews add a nice extra crunch to the granola and are super simple to roast, as they don’t have any skins to remove. For a more traditional pairing, you could swap them out for roasted hazlenuts instead – however, these are a bit of a hassle to prepare, what with having to remove the bitter skins after baking.
Vanilla essence & sea salt – extra flavourings to enhance the chocolate flavour
- Make the granola base: combine the melted coconut oil, cocoa powder, maple syrup, vanilla, orange zest and juice together in a bowl. Then add the oats and stir to coat them well in the chocolatey orange mixture
- Bake – spread the granola mix evenly on a tray so that it’s about 1cm thick, and bake for 20 minutes at 170°C or 340°F
- Leave to cool until clusters have formed – it’s very important that you don’t stir the granola once it’s out the oven, as clumps will gradually form as it cools (unless you don’t want chunky granola)
- Toast the cashews – lay them on a separate baking tray and sprinkle a little salt over the top. Roast for 15-20 minutes at the same temperature (you can cook alongside the granola to save time), stirring every 5 minutes so as to keep an eye on them. If they look or smell like they’re burning, remove straight away
- Combine the granola with the cashews and chocolate chunks and enjoy (make sure it is fully cool before adding the chocolate)
This granola should be stored in an airtight container for maximum storage life – you can buy nice BPA-free plastic jars with metal screw lids for a tenner on Amazon.
It will keep its freshness for up to 2 weeks. It’ll still be totally safe to eat for up to 4 weeks, but may be going slightly stale by that point.
Chocolate orange gluten-free granola
- Mixing bowl
- 2x baking trays
- 2 cups (175g) gluten-free rolled jumbo oats
- 1 large orange
- 2 tbsp coconut oil
- 3 tbsp cocoa powder
- 3 tbsp maple syrup
- 1/2 cup (75g) hazlenuts
- 1 tsp vanilla essence
- large pinch sea salt
- 100 g dark chocolate chips (or whole bar, broken up)
- Preheat the oven to 175°C or 340°F
- In a small bowl, heat the coconut oil on low power in the microwave until melted. Then, in a large mixing bowl, tip in the coconut oil, cocoa powder, maple syrup, vanilla essence and salt
- Grate the zest of 1 orange and add into the mixing bowl. Then juice ½ the orange and tip the juice into the bowl. Store the leftover half orange face-down on a small plate in the fridge
- Stir together the ingredients in the bowl until fully mixed together. Then tip in the oats and continue stirring until fully coated in the orange cocoa mixture
- Cover a large baking tray with greaseproof paper, then scoop the granola mixture out onto the tray and press down with a fork until evenly distributed. Place in the preheated oven and bake for 20 minutes
- On a separate baking tray, arrange the cashews so that they sit fairly close together and sprinkle a pinch of salt over the top. Place in the oven below the granola and bake for 15-20 minutes, giving them a little stir every 5 minutes. They should go slightly golden brown. If they show signs of burning, remove straight away
- Remove the granola from the oven and leave to cool for 20 minutes before stirring, as clusters will only start to form as the granola cools
- Once fully cooled, add the cashews and dark chocolate chunks. Serve with alt-milk and fresh strawberries. Store leftover granola in an airtight container for up to 2 weeks
Raspberry yoghurt baked oats Change up your usual morning porridge with a comforting dish of gluten-free baked oats, served warm from the oven. This recipe is stuffed with fresh raspberries and creamy dairy-free yoghurt for a filling, tangy breakfast. PREP TIME: 10 MINS COOK TIME:…
Cranberry, cashew & coconut granola bars These soft and chewy breakfast bars are great eaten as a snack or as an easy breakfast on the go. They’re super portable, gluten-free & dairy-free, and can be easily prepared in advance. With no refined sugars, they derive…
Berry coconut-flour pancakes
A decadent stack of soft, fluffy gluten-free pancakes, made with a blend of buckwheat and coconut flour and stuffed with juicy blueberries. Serve topped with rich raspberry compote and thick cream or dairy-free yoghurt for an epic breakfast.
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
This is the latest instalment in my long-running pancake obsession (check out these fluffy gluten-free American-style pancakes) – and I reckon it’s my best one so far.
These coconut pillows of deliciousness are gluten free, dairy free, and could be made vegan if you swap the eggs out for flax eggs. (I haven’t yet trialled this, so if you do, drop me a comment about how it turns out!)
Are they healthy?
These coconut pancakes are completely free of processed sugar, as I tend to prefer to sweeten things with just a little bit of honey. They’re loaded with raspberries and blueberries, which are very light in calories but pack a powerful antioxidant punch.
The coconut flour adds a nice source of protein and healthy fats, as well as a hefty dose of fibre, which keeps you fuller for longer. You can also happily half the quantities in this recipe and still have a decent breakfast – the 6-stack portion given here is a mega filling brunch.
Flour: this recipe uses a mix of coconut and buckwheat flour, plus your standard eggs, vanilla and milk. The coconut creates a soft and spongey texture, while the buckwheat helps stabilise the batter and stop it from crumbling – a common issue when you use 100% coconut flour
Blueberry filling: adding fruit directly into the batter is a fun way to liven up the texture of the pancakes. Make sure you slightly crush or chop the blueberries into halves to avoid the mixture becoming too lumpy
Glucomannan powder: I’ve raved on about the use of glucomannan as a tasteless, calorie-free thickener for fruit compotes, like in this protein pancakes recipe. You can buy it online from a whole range of health stores for pretty cheap, and a tiny bag lasts for months.
If you don’t have the time to buy some in advance, a small pinch of arrowroot, cornstarch or instant tapioca starch also work well to turn a watery fruit mix into a jammy sauce. Or, if you don’t mind your raspberries a bit runny, just cook them in a tiny amount of water.
- Make the batter – stir together the buckwheat flour, coconut flour and baking powder. Add in the eggs, milk, honey and vanilla essence and then beat together, using a hand-mixer or normal whisk until smooth. It should be thick, but pourable. If needed, add a splash of water to loosen
- Make the raspberry compote – cover the bottom of a saucepan with water and add the raspberries. Simmer on a low heat for 5-6 mins. Once broken down, stir in the honey and glucomannan powder if using, and switch off the heat
- Cook the pancakes – pre-heat a little butter in a small frying pan. Then add a tablespoon of the mix per pancake. Cook for 3 minutes on one side, until bubbles have formed on the top. Flip with a spatula and cook the other side for 2 mins.
- Keep the pancakes warm – place the cooked pancakes on a pre-heated plate and cover with aluminium foil to keep it warm while you cook the rest of the batter
- Serve and enjoy – serve topped with the raspberry compote
Preheat a cast-iron pan – use a really good quality, non-stick pan. Make sure it’s really hot and sizzling before you add any batter in. Using a tablespoon or ladle, pour a small amount of batter into the pan and cook on a medium heat, until the surface starts to bubble. The joy about these smaller pancakes is that it’s really simple to flip them using a spatula.
Prevent the pancakes from burning: coconut flour is particularly susceptible to burning, but you can stop this by covering the pan with a lid, to help it cook through quicker.
I opted for a thick raspberry compote to top these pancakes, but you could easily get creative with a whole host of other options. Here are some initial ideas:
- Tropical pancakes: serve with fresh mango slices, coconut shavings and a dash of maple syrup
- Chocolate fest: make it decadent with some dairy-free chocolate spread or home-made chocolate sauce – classic with slices of banana and strawberries
- Everything nutty: Chop up a handful of walnuts or pistachios and sprinkle over with a spoon of vanilla yoghurt. Finish it off with a drizzle of almond butter for good measure
- Make it savoury: top with oriental-inspired ingredients that compliment the coconut base, such as stir-fried prawns and mango puree or lime syrup (omit the blueberries from the mixture for this option)
Most pancakes cope pretty well with being frozen, and these ones are no exception. Once fully cooled, store the pancakes in an airtight container, putting a square of aluminium foil in between each one to stop them getting frozen in one huge clump. Keep frozen for up to 1 month.
When defrosting, you can:
- Microwave them on high for about 1 minute, or until fully heated through. (This option can make them slightly soggy). Remember to remove any tin foil before microwaving!
- Bake in the oven at 180°C or 350°F for about 10 minutes
Berry coconut flour pancakes
- Mixing bowl
- Small cast iron or non-stick pan
For the pancake batter
- 60 g ( ½ cup) blueberries, halved
- 25 g ( ½ cup) coconut flour
- 25 g ( ½ cup) buckwheat flour
- 2 medium eggs
- 2 tsp honey
- 1.5 tsp vanilla essence
- 100 ml (just over ½ cup) non-dairy milk, e.g. coconut
- 1 tsp baking powder
- 2 tsp vegan butter or oil spray for the pan
For the raspberry compote
- 120 g (1 cup) raspberries
- 2 tsp honey
- 1 tsp glucomannan powder to thicken (optional - can also use a pinch of arrowroot, cornstarch, instant tapioca or omit completely)
- In a mixing bowl, stir together the buckwheat flour, coconut flour and baking powder. Make a well and crack the eggs into the centre. Pour in the milk, honey and vanilla essence and then beat together, using a hand-mixer or normal whisk until smooth and airy.
- Tip in the blueberries and give the mix a few gentle stirs with a spoon. The batter should be thick, but still pourable. If it’s too thick, add a splash of water and mix again.
- In a small saucepan, pour in enough water to just cover the bottom and add in the raspberries. Turn the ring on to a low heat and leave the mix to simmer for 5-6 minutes (you can leave them to cook while you cook the pancakes). Once the raspberries have broken down, stir in the honey and glucomannan powder if using, and switch off the heat.
- Pre-heat a a small frying pan on a medium heat. Melt a very small knob of butter, then once the pan is hot, add about a tablespoon of the mix into the pan.
- Cook for about 3 minutes on one side, until bubbles have formed on the top. You can stop the bottom from burning by covering the pan with a lid, to help it cook through quicker. Carefully flip using a spatula and cook on the other side for another 2 minutes. Place the pancake on a pre-heated plate and cover with aluminium foil to keep it warm.
- Repeat the process with the rest of the mixture until you have a stack of around 6 pancakes. Then serve topped with the raspberry compote and (dairy-free) cream/yoghurt, if desired.
Free-from Rhubarb Crumble A gluten-free, dairy-free take on the classic dessert. Serve topped with dairy-free custard to get through those cold winter evenings, or with fresh yoghurt or cream for a summertime twist. If you don’t have any rhubarb on hand, simply swap it out…
Gluten free Blueberry Protein Pancakes
Fluffy American-style pancakes, bulked up with a scoop of protein powder and topped with a thick blueberry compote for a filling breakfast that’s easy on the carbs.
PREP TIME: 5 MINS
COOK TIME: 20 MINS
TOTAL TIME: 25 MINS
Until recently, I was never particularly creative and rarely made much effort with cooking breakfast.
Any excuse to go out for a brunch, sure. But actually making time to destroy my own kitchen and create heaps of washing up? Not so much.
Which is why starting this blog has been a good excuse to start making more exciting food – just for “research” though. Yup. That’s my rationale, and I’m sticking to it.
How to make healthier pancakes
For me, deciding on American-style pancake toppings will always come down to two options:
- Bacon & maple syrup
- Blueberry compote with cream
This time though, I wanted to make a breakfast with a big protein boost while keeping the carbohydrate and sugar content minimal. So while this recipe does still use a spoon of flour, the bulk of the mix is protein powder, egg and dairy free milk.
If that’s not your jam and you’d prefer to go the full-flour-monty, try out my GF American-style bacon pancakes instead. You can always substitute the bacon for the blueberry topping instead.
Or crack open the Nutella jar and load up these low-carb coconut-flour raspberry pancakes. They’re so squidgy and fluffy!
Substituting flour for protein powder
Since going dairy free, I’ve been using egg white powder as an occasional protein supplement in shakes and sprinkled over porridge. However, as a bulking agent in recipes like this, it tends to make the cooked mix go very thick and stodgy, which isn’t the most pleasant of textures.
If you’re lactose intolerant but can otherwise eat dairy, I would recommend getting your hands on some whey isolate powder, which doesn’t cause any intolerance issues in most people. Otherwise, mixed vegan powders which have a neutral flavour such as vanilla work well.
How to reduce the sugar content
The blueberry topping is naturally very low in sugar. If you’ve adjusted to not sweetening any of your food, you can get away with cooking the blueberries in some water with no added sugar. However, for those of us feeling less hard-core, I sweetened the sauce with a teaspoon of honey.
How to make a thick compote
Previously, I’ve made the blueberry sauce just by simmering the fruit in a tiny bit of water. This still makes a really nice topping, but it’s a lot thinner and more watery than I would otherwise have liked.
To make a really thick, jammy consistency, I added some glucomannan powder. This is a great ingredient to keep in the cupboard, as it instantly reacts with water to form a thick gel.
It also has almost zero calories, which makes it great for thickening up any sauce or even batter without having to adding resort to more flour.
You can buy reasonably priced glucomannan powder online from various places, such as Amazon, Bulk Powders or Holland & Barrett.
Other thickeners can also help with that jam-like texture, such as a teaspoon corn starch. I wouldn’t recommend adding too much flour-like products as they do affect the taste.
Gluten free blueberry protein pancakes
- 2 small 6-inch saucepans
- Mixing bowl
- 45 g (½ cup) buckwheat flour
- 1 scoop (vegan) protein powder
- 1 tsp baking powder
- 1 medium egg
- 100 ml (just under ½ cup) dairy-free milk, e.g. soya or coconut
- 1 tsp vanilla extract
- 2 tsp vegan butter
- 150 g blueberries
- dash water
- 1-2 tsp honey (or maple syrup / fine granulated sugar)
- 1 tsp glucomannan powder
To make the pancakes
- In a large mixing bowl, stir together the flour, protein powder and baking powder
- Make a well and crack the egg into it, then add the vanilla extract and whisk together, whilst gradually adding the milk to make a thick batter
- On a medium-high heat, melt the butter in two small frying pans. Pour a generous amount of batter so that it fills each pan. (If using one large pan, pour the mix into two round cookie-cutters. Remove the cutters after 60 seconds once the mix is mostly set)
- Cook over a medium heat for about 2-3 minutes, or until the top has started to bubble and solidify. Using a pliable spatula, flip the pancakes over to the other side and continue cooking for another 2-3 minutes, until golden brown
- Once cooked, transfer the pancakes to a warm plate and cover with tin foil. Repeat the process to cook the rest of the batter
For the blueberry compote
- Tip the blueberries into a small saucepan and pour in a small amount of water to just cover the surface of the pan
- Cook over a medium heat for about 10 minutes, giving it an occasional stir with a wooden spoon
- Once most of the blueberries have broken down, stir in the honey and glucomannan powder and turn off the heat. Leave to stand for a minute until a thick jammy mixture has formed, then spoon over the pancakes to serve
Gluten free fluffy American-style pancakes These pancakes are everything that a brunch at home should be: light, fluffy, drenched in maple syrup and topped with crispy bacon. Or a chunky blueberry sauce, for the vegetarians out there. PREP TIME: 10 MINS COOK TIME: 10 MINS…