I often get requests for gluten free options at the B&B and try and offer a good choice.
On request, I can do a gluten free lemon drizzle for the rooms and the gluten free banana bread at breakfast has proven to be very popular even amongst the gluten eaters!
Pancakes are a popular choice at breakfast but by just replacing the flour with gluten free they can taste a bit gritty. So, as it’s the quiet time of year for the B&B, I thought I’d have a bit of an experiment.
I’m very pleased with the result and they have the added benefits of being high in fibre and with no added sugar.
This recipe serves 1 with 3 pancakes. You could also replace the blueberries with chopped apple and add a teaspoon of cinnamon.
The calorie count ( according to my fitness pal ) is about 320 calories for 3 pancakes – 8g fibre, 50g Carbohydrates, 15g sugar, 10g fat, 10g protein.
Adding a tablespoon of maple syrup adds 40 calories.
Gluten Free Oat and Banana Blueberry Pancakes
1 small banana
1 small egg
40 g ( 1/2 cup ) gluten free porridge oats
1/2 tsp gluten free baking powder
3g butter for brushing the pan
Whizz all the ingredients together in a blender until the mix is smooth. Leave for about 20 minutes to allow time for the mix to thicken up.
Heat a non stick frying pan on a medium heat. Brush with melted butter. Spoon the mix into the pan, creating 3 pancakes, Sprinkle the blueberries over the pancakes. Cook the pancakes until small bubbles appear and the bottom are golden brown, then flip the pancakes, cooking until golden brown.
Best served with lashings of maple syrup……