Leanne Moore

Did Someone Say Pancakes? Three CLEAN Recipes

My FAVOURITE day of the year is here! PANCAKE Tuesday…. Here I’ve popped up my favourite recipes for a pancake with a little twist. All three recipes are GLUTEN FREE so give them a go!

RECIPE OF THE WEEK

Healthy Blueberry Pancakes
What You Need:
1/2 Cup Coconut Flour
1/2 Cup Gluten Free Oats
4 Egg Whites (1 Yolk)
3/4 Cup Unsweetened Almond Milk
1 Tsp Organic Vanilla Extract
1 Tblspn Flaxseed
Blueberries (as little or as many as you like!)
Coconut Oil

 

What To Do: 
Preheat your pan meting a little coconut oil.
In a food processor whisk coconut flour, gluten-free oats, eggs, almond milk, vanilla extract and flaxseed. Make sure consistency is just right – i.e.. not too thick and not too runny – you want it to sit in the centre of your pan.
Transfer mixture to a jug to pour into pan and gently mix in your blueberries.
Pour a portion sized pancake into the hot pan, allow to solidify and then flip.
When browned on both sides serve with toppings of your choice. We went with Greek Yoghurt and Agave for this one!

 

IMG_18942

4 Ingredient Protein Pancake 

What You Need:

30-40g Gluten Free Oats ( I blitz mine in a coffee grinder to make a flour)

1/2 scoop of Whey Protein

1 Egg

Dash of Unsweetened Almond Milk
What To Do: 

Preheat a frying pan with coconut oil or low-calorie spray.

Blitz the oats till they have a flour texture.

In a mixing bowl mix the oats, whey, egg and milk to a pancake batter.

Using a ladle pour a portion of the batter into the pan, allow the top to go solid and flip to brown the other side.

Repeat the process till the batter is gone – I usually get 2-3 small pancakes from this.

Top with nut butter or greek yoghurt and fresh fruit!

 

 

2

Chocolate Pancake Stack 
What You Need:
1/2 Cup Coconut Flour
1/2 Cup Gluten Free Oats
1/3 Cup Raw Cacao
2 Tbslpn Xylitol
4 Egg Whites (1 Yolk)
3/4 Cup Unsweetened Almond Milk
2 Squares 85% Dark Choc
1/4 Cup Raw Nuts (we used cashews, almonds and pecans)
Coconut oil
For the chocolate sauce:
1 Tsp Raw Cacao Butter
3 Tsp Raw Cacao

What To Do: 
Preheat your pan meting a little coconut oil.
In a food processor whisk coconut flour, gluten free oats, eggs, almond milk, raw cocoa and xylitol.
Transfer mixture to a jug.
Crush dark chocolate and nuts and set aside for sprinkling!
Pour a portion sized pancake into the hot pan, sprinkle with some crushed chocolate and nuts and allow mixture to solidify before flipping.
When toasted on both sides serve with chocolate sauce.
To make the chocolate sauce simply melt some raw cacao butter and mix with cacao powder. Drizzle over the top of your pancake stack and sprinkle left over chocolate and nuts.

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Leanne