Basic pancake batter – gluten and dairy free

If you follow me on Instagram, you may have noticed I love to eat pancakes for breakfast! I’m often asked what the recipe is, so I thought I’d share the basic recipe with you.

The best thing about this recipe is that you can add cacao to make a chocolate version, cacao nibs for a chocolate chip flavour, and top them with nut butters, fresh fruit and whatever else takes your fancy!

All three ingredients

For these pancakes I just use three simple ingredients. I find that it’s the toppings that provide my breakfast with an abundance of flavour.

Cooking away…

As they are fairly small, they require minimal cooking time which means they can be made even on the busiest of mornings.

Stacked up to serve

Served with cacao avocado coconut spread and fresh strawberries.

These pancakes will keep in the fridge for two days in a sealed container.

Basic pancake batter

Makes 6-8 small pancakes

Ingredients:

  • 1/2 cup buckwheat flour or quinoa flour
  • 1/2 almond milk or any non-dairy alternative
  • 1 tsp baking powder
  • Coconut oil or macadamia oil for frying

Method:

  1. Mix all ingredients together in a small mixing bowl.
  2. Heat coconut oil in a large fry pan over medium heat.
  3. Spoon batter into pan. Flip pancakes when little bubbles start to appear and cook on other side.
  4. Repeat until all the batter has been cooked.
  5. Stack up and enjoy with your favourite toppings!

Note: if you do add cacao or other ingredients to the actual batter you may need to add more almond milk to thin it out.

Here’s some topping inspiration…

Fresh, delicious toppings!

There are buckwheat pancakes with fig raspberry cream and pistachios!

Warming, decadent toppings!

These are buckwheat pancakes with roasted cinnamon oranges and chocolate almond sauce!

What are your favourite pancake toppings?

Superfood pancakes

As it’s nearing the end of my university semester I’ve had a very busy week so I thought I’d treat myself with pancakes this morning.

One of the things I love most about healthy pancakes is that I basically use the ingredients I would for porridge, but I convert them to make pancakes. This keeps breakfast interesting and always exciting!

Dry ingredients

The chia seeds, flaxseed meal, goji berries and quinoa flour ensure these pancakes are full of fibre.

Pancake batter

If the batter is too thick, just add a little more almond milk to thin it out.

Cooked and stacked

The contrasting texture and flavour of the cacao nibs and the goji berries work really well together.

Decorated and ready to be devoured

These pancakes will keep in the fridge for up to three days in a sealed container.

Superfood pancakes

Makes 6 pancakes

Ingredients:

  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1 TBSP chia seeds
  • 1 TBSP flaxseed meal
  • 1 TBSP goji berries
  • 1 TBSP cacao nibs
  • 1 tsp cinnamon
  • 1/2 cup almond milk
  • Coconut oil for frying
  • Coconut yoghurt for layering between pancakes
  • Strawberries, pumpkin seeds and almond butter for topping

Method:

  1. Mix together quinoa flour, baking powder, chia seeds, flaxseed meal, goji berries, cacao nibs and cinnamon in a medium sized bowl.
  2. Add in almond milk and mix until all combined.
  3. Heat coconut oil in a large fry pan over medium heat. Spoon batter into pan.
  4. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  5. Layer stacked pancakes with coconut yoghurt and top with strawberries, pumpkin seeds and almond butter. Enjoy!

How do you like to treat yourself after a busy week?

Choc chip chai buckwheat pancakes with strawberries and chocolate almond butter

When I first adopted my healthy lifestyle I never thought I’d be able to make or eat healthy pancakes. It just seemed too good to be true! However, I have since proved myself wrong and now realise just how healthy and filling pancakes can be.

Here are some pancake tips I’ve come to learn which I thought I’d share with you:

  • Quinoa flour, buckwheat flour, oat flour and almond meal in my opinion make the best pancakes.
  • You don’t always need to use eggs to make fluffy pancakes, baking powder seems to do the trick for me.
  • The simpler the pancake batter the better as it allows me to be creative with my toppings!

In relation to that last point: don’t get me wrong I loved my coconut carrot cake pancakes but they will be kept for special occasions, not to have on a weekly basis (or so I say!).

Chai tea bag

Instead of adding all the spices for chai individually, I just steeped a tea bag in hot water to get the subtle chai flavour throughout my pancakes.

Pancake batter

This batter is very smooth in consistency and does not require any time to ‘rise’.

Almost cooked!

By adding the cacao nibs it balances out the earthiness of the buckwheat and chai flavours. It also adds an extra chocolate element as who doesn’t love to have some chocolate for breakfast?!

Decadent breakfast!

The strawberries add a freshness and the chocolate almond butter continues the chocolate theme.

These pancakes will keep in the fridge in a sealed container for up to two days.

Choc chip chai buckwheat pancakes

Makes 8 small pancakes

Ingredients:

  • 1 cup buckwheat flour
  • 1 cup boiling hot water
  • 1 chai tea bag
  • 3 TBSP cacao nibs or dairy & sugar free dark chocolate chips
  • Macadamia oil for cooking
To serve
  • Fresh strawberries or fruit of your choice
  • Chocolate almond butter or nut butter of your choice
  • Cacao nibs for sprinkling

Method:

  1. Place hot water and chai tea bag in a cup and steep for 5 minutes.
  2. Gradually add chai tea to buckwheat flour until you have a smooth batter.
  3. Heat macadamia oil in a large fry pan over medium heat. Spoon batter into pan and sprinkle some cacao nibs on top.
  4. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  5. Stack pancakes, top with strawberries and finish with a TBSP of nut butter. Then, enjoy!

Do you have any pancake tips that you have come to learn?

Quinoa vanilla pancakes with chia blueberry jam

Last week I was craving pancakes and no wonder as I hadn’t made any in over six weeks! As time was not on my side I kept them as simple as possible. They turned out really well considering they were made and eaten in 20 minutes!

Batter

This is an easy batter that does not require any time to thicken which is perfect for those busy mornings.

All mixed

You can add some honey or 100% pure maple syrup to make the batter sweet.

Stacked up and served!

I love serving pancakes with homemade chia jam as it allows the pancakes to mop up all the flavours.

These pancakes will keep in a sealed container in the fridge for up to three days.

Quinoa vanilla pancakes with chia blueberry jam

Makes 6 pancakes 

Ingredients:

QUINOA VANILLA PANCAKES
  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1/2 cup almond milk
  • 1/2 tsp vanilla extract
  • Macadamia oil for frying
CHIA BLUEBERRY JAM
  • 1 cup frozen blueberries
  • 1 TBSP chia seeds
  • 1 TBSP water
TOPPINGS
  • 1 TBSP chocolate almond butter or nut butter of your choice

Method:

  1. Mix together quinoa flour, baking powder, almond milk and vanilla extract in a medium sized bowl.
  2. Heat macadamia oil in a large fry pan over medium heat. Spoon batter into pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  3. Place the blueberries in a small saucepan over medium heat whilst the pancakes cook. Stir occasionally for 5 minutes, or until blueberries defrost.
  4. Stir in chia seeds and cook the mixture down until it thickens to your desired consistency. Add water if it becomes too thick.
  5. Stack pancakes up and serve with chia blueberry jam and nut butter. Enjoy!

What do you like to serve with your pancakes?