If you have dairy, gluten and egg intolerances you can still eat pancakes!
Serving size: Four pancakes
Pancake batter Ingredients
- 50 g quinoa flour
- 50 g brown rice flour
- 1 tbsp arrowroot
- 200 ml non-dairy milk (sugar-free)
- 1 big handful spinach and/or roquette
- 1 handful of fresh herbs
- 1 tbsp olive oil
- salt, pepper
- ½ tsp lemon juice (or apple cider vinegar)
- 1 tsp coconut oil
1. In a bowl, mix together dry ingredients.
2. In a blender, mix milk, green vegetables, herbs, olive oil, salt, pepper and lemon juice.
3. Pour liquid on to dry ingredients and mix together well with a spatula. The mixture should be a bit thinner than a pancake batter.
4. On a medium heat, melt coconut oil in a frying pan. Pour in a ladle of pancake batter. Cook pancake on both sides. Reserve on a plate whilst cooking the other pancakes.
5. Eat immediately with the filling or topping of your choice.
Notes: Can be kept in the fridge for a quick and easy meal: fill pancake with the ingredients of your choice (vegetables, salad, avocado, houmous, sauerkraut) or see the filling below and roll into a wrap.
Wrap filling Ingredients
- 30 g chickpeas
- 2 tsp olive oil
- 1 tbsp tahini
- 1 tsp honey
- 2 tsp lemon juice
- salt, pepper
- ½ avocado (sliced)
- 2 tomatoes
- 1 handful rocket
1. In a bowl, put the chickpeas, olive oil, tahini, honey, 1 tsp lemon juice, salt and pepper. Mash together with a fork and put in the center of the wrap.
2. Cover with avocado, tomatoes and roquette and add the rest of the lemon juice. Fold the bottom of the pancake over the ingredients to make the base then roll up.
3. Serve with a salad.
Source: Adapted from a recipe by Rebecca Leffler.
Allergy advice: none.