Generally, the topic of gluten free substitutes doesn't set pulses racing, that is, unless you happen to be gluten intolerant or a sufferer of coeliac's disease. While it never feels like a particularly indulgent affair, there are plenty of benefits to decreasing the amount of gluten in one's general diet and, admittedly, people are getting pretty good at 'faking it' these days. Enter: this gluten free pancake recipe developed by Fluid Form Pilates with Nutritionist Jo Kate Whitehead is fluffy, light and non-cardboard-y.
What more could a person want? Coerce someone to bring these to you in bed during a weekend lie in and thank us later.
1 cup tapioca flour
2 cups buckwheat flour
3 cups milk of choice
6 tsp baking powder
2 tbsp hemp or chia seeds
6 tbsp protein vanilla powder (optional)
1. Add all of the ingredients into a blender and blitz to combine (or you can mix in a bowl with a whisk).
2. Heat some ghee, coconut oil or butter in a frypan and cook the pancakes to your liking
Mixture can be stored in a glass bottle in the fridge for up to 4 days.
Pure maple syrup, raw honey, nut butter, chia jam, cinnamon etc Greek or coconut yoghurt
Seasonal fruit: such as caramelised banana, berries, poached pears, fresh mango.
Dairy free: use a plant based milk, such as oat, coconut or almond and serve with coconut yoghurt
Vegan: use a plant based milk and substitute with four “chia eggs” (simply mix 1 tbsp chia seeds with 2.5 tbsp water until it thickens to replace 1 egg).
This recipe and others like it are included in The Fluidform October Meal Plan, which is exclusively available to Fluid Form At Home Subscribers and provides subscribers with easy, fresh and healthy meals which are versatile in nature and decidedly non-boring to consume.