Pancake Day 2015

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It’s pancake day, so I thought I would make some really nice, but super healthy breakfast pancakes. My brother was here staying last night so a celebratory breakfast felt appropriate. I also found some wonderful maple syrup from Vermont in Marks and Spencer. The last time I tasted maple syrup that good, I was in New Hampshire, USA!

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I first went to America when I was sixteen and, then, the food seemed really different to ours.  I thought pancakes and maple syrup for breakfast was an astonishing idea!  But over the decades, much American food culture has come to us, not usually to our benefit. But they need not be unhealthy.  Most carbohydrate rich foods such as pancakes can raise your blood sugar sharply and then it falls equally sharply, leaving you low in energy and hungry again.  Adding quinoa flakes and ground linseeds to this recipe helps lower its glycaemic load, meaning that the blood sugar curve is flattened out a bit.  The ground linseeds have also got Omega 3 fatty acids in them with many health benefits. There is no sugar in these, just grated sweet potato to sweeten them, so no need to feel guilty!

If you have missed breakfast time, these would also work for pudding tonight.

Gluten Free Breakfast Pancakes

Ingredients:

80g Doves Farm Gluten Free Plain White Flour Blend

25g quinoa flakes

1 tblsp ground linseeds

1 ½  tsp Doves Farm Gluten Free Baking Powder

2 medium eggs, at room temperature

165 ml milk

100g sweet potato, peeled and grated

1 tbsp melted butter and a little more for cooking

To serve:

Maple Syrup

Griddle pan or large frying pan

Method:

In a mixing bowl, combine the flour with the quinoa flakes, linseeds, baking powder and salt.  Stir well to combine.

Beat the eggs with the milk.  Make a well in the centre and pour the egg/milk mixture into it.  Using a spatula or wooden spoon gradually draw the flour from the sides of the bowl into the liquid.  Stir vigorously until a thick batter is formed.

Add the grated sweet potato and the melted butter.  Stir well to combine.

Using the butter, lightly grease the griddle or frying pan and heat it.  When it is really hot, drop 3 or 4 large tablespoons of mixture into the pan, flatttening them slightly and keeping them separate. Cook for 2-3 minutes.  When bubbles appear on the surface of the pancakes, the pancakes are cooked underneath.  Turn them over and cook the other side. Serve with maple syrup.

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