Whether you will be giving up a particular food up for Lent, or doing nothing at all, Shrove Tuesday (otherwise known as Pancake Day) is a day everyone in the UK now enjoys a good pancake. Traditionally, Shrove Tuesday would have been a way for people to throw all the left over rich ingredients (such as milk, eggs and sugar), that they had in their homes before the Lent period began for them. As these foods are not usually eaten during the Lent period.
Nowadays we see people getting very creative with their pancake recipes and even more so with toppings. This is why I wanted to share with you a simple but healthier pancake recipe that you can use on Shrove Tuesday, or any day of the year in fact, to make a delicious yet very filling pancake for you and the whole family.
Because this recipe is gluten free, you will notice it doesn’t perhaps bloat you as much as traditional pancakes can, especially because chickpea flour has been used which many people find easier to digest. Give them a go tonight as they are super easy, and let me know what you think!
Organic Chickpea Flour Pancake Recipe – Gluten, Dairy & Refined Sugar Free
Prep Time: 5 minutes Cook Time: 10-15 minutes Recipe Yield: 10 pancakes
Ingredients
- 500ml organic almond milk
- 2 organic eggs
- 2 organic very ripe bananas
- 300 grams organic chickpea flour
- coconut oil for oiling the pan before cooking every pancake
Method
- Take your blender and add all the above ingredients, except the coconut oil, to the blender in the above order. (As this will make it easier to blend and will help you get a smooth lump-free consistency).
- Heat your non-toxic griddle pan on a medium heat and add half a teaspoon of coconut oil to the pan.
- Once ready, pour the pancake batter mix into the centre of the griddle pan and stop once you have created the desired size of pancake you would like.
- After 30-60 seconds, try to lift your pancake with a stainless steel non-toxic spatula and if it comes up easily it is ready to be flipped over. If not, wait a little longer before flipping and cooking on the other side, which is usually about 20 seconds for this side.
- Re-oil the griddle pan before each pancake and repeat the above steps for making each pancake until you have come to the end of the pancake batter mix.
Suggested Toppings:
I left the recipe quite basic so that you can go on and add your own desired toppings, but here are some of my favourite pancake toppings if you would like some inspiration:
- Organic lemon juice, and a sprinkle of coconut sugar and cinnamon
- A dollop of sugar free strawberry jam
- A drizzle of maple syrup and a spread of cashew nut butter
Happy Pancake Day or non-Pancake Day if you are being daring and eating them outside this day! I would love to know what you your favourite pancake topping is! Share in the comments box below.
