Blueberry Pancakes (serves 4)

Blueberry Pancakes by The Fat Foodie

This morning I made Blueberry Pancakes because I had a large punnet of blueberries in my freezer that I’d had earmarked for using in muffins one day, but I figured I might try them in a stack of pancakes instead. I bought the blueberries at a brilliant reduced price from Marks and Spencer and although I had no immediate use for them I thought I’d freeze them to use another day. (The freezing process makes no difference to the taste of the berries whatsoever and is a good, handy way to make sure I have nice fruit at hand to add to recipes.)

I’ve never made pancakes with blended gluten-free oats before, although I’ve heard that they’re a staple for people who can’t tolerate gluten, but I was quite surprised at how tasty they were. Don’t get me wrong, the texture is very different from normal flour-based pancakes because the oats are a considerably more dense ingredient, but they work quite well overall.

These blueberry pancakes are fairly easy to make and although they require 15 minutes at the start of the process to soak the chia seeds, once that’s done all of the ingredients can be thrown into your food processor, blender or Nutribullet and whizzed together to create the batter (with the exception of your blueberries because you want those delicious little bad boys to be kept whole). If you’ve never heard of or used chia seeds before, they’re a tiny little seed which absorbs water really fast and turns into a thick, gel-like consistency, so they’re a really useful ingredient to use if you’re looking for an egg replacement.

This recipe for blueberry pancakes makes a generous stack of fat blueberry pancakes which are soft in the middle, crisp around the edges, and laden with little blueberry bombs that explode in your mouth, flooding it with their sweet juice. With a description like that how can you possibly resist making them?

Ingredients:

1 tbsp chia seeds mixed in 2 tbsps water

100g gluten-free oat flour (I just pulsed normal oats into a flour in my Nutribullet)

100g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 firm banana

1 tbsp sugar

300ml rice milk

1 tsp baking powder

100g blueberries

Method:

Put the chia seeds in a mug and cover them with 2 tbsps of water. Leave the water to be absorbed into the chia seeds for at least 15 mins.

While you’re waiting for the chia seeds to plump up you can put all of your other ingredients (except the blueberries) into a food processor, Nutribullet or blender and blend it all together.

Once the chia seeds are gel-like add them to the mixture and mix again.

Pour the mixture into a jug and stir in the blueberries. (I just used my blueberries from frozen and they worked fine).

Place a non-stick frying pan over a medium heat and once it’s hot, cook your pancakes.

Let your pancake cook on one side for a while before peeking at its underside and if it’s brown then flip it over and cook the other side until it’s brown too.

Continue until all of the mixture is used up, keeping the cooked pancakes in the oven on a low heat, and serve with low FODMAP nut butters, maple or golden syrup, fresh fruit, lactose-free whipped cream or whatever low FODMAP options take your fancy.

Blueberry Pancakes by The Fat Foodie

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American Pancakes (serves 2)

American Pancakes by The Fat Foodie

Sometimes on a Sunday morning it’s nice to push the boat out and make something for breakfast that’s a bit more time consuming than usual, but well worth it in terms of taste. For me, American pancakes fall into that category. I could eat pancakes any time of the day, any day of the week, but they are a bit of a faff-on to make from scratch because of the time it takes to cook them. However, these American pancakes take no time at all thanks to being able to chuck all of the ingredients into a jug and whisk them together before simply frying them.

I made my American pancakes with brown gluten-free flour and they turned out really well, with none of the dryness that so often accompanies that type of flour. The pancakes came out of the frying pan nice and fluffy and bouncy, just as you’d expect from an American pancake made with normal wheat flour.

Due to the fact that it was Sunday I felt it was essential to serve these pancakes with crisp rashers of bacon and a drizzle of maple syrup, but I also chopped up some ripe fruit and served it on the side. It’s all about balance, right?  😉

If you fancy making yourself a treat for breakfast I’d highly recommend these American pancakes. You can serve them however you like, the chopped fresh fruit with vanilla yogurt was a delicious option, but my favourite topping was the smoked bacon rashers which were crisped up under the grill and then perched atop my pancake stack and were liberally coated in real Canadian maple syrup. It’s heaven on a plate really.

Ingredients:

200g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

40g sugar

2 eggs

150ml rice milk

Butter or vegetable oil (for frying the pancakes)

Method:

Put all of your ingredients into a jug and use an electric whisk (or some serious elbow grease) to mix it all together. Leave the mix to rest for 10 mins.

Put your pancake pan or frying pan on a medium heat and add a tsp of butter or a dash of oil and let it heat up.

Once it’s hot, add 3-4 tbsps of pancake mixture into the centre of your pancake pan or frying pan and let it cook. Once a lot of bubbles have begun to appear on the top of your pancake you can gently flip it over to cook the other side.

Cook your pancakes until they are golden brown and then remove them from the pancake pan or frying pan and keep them warm in the oven until you’ve finished booking the whole batch.

Serve with crispy bacon, maple syrup, fruit, yogurt etc.

American Pancakes by The Fat Foodie

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