Who doesn’t love pancakes??? These ones are packed full of nutrition and fibre, are gluten and dairy free and can be made with low – moderate salicylates and amines.
Whole grain flours such as buckwheat, sorghum and brown rice add fibre and B vitamins to your diet and keep you fuller for longer, maintaining even blood sugar (without the spikes you get from white flours). I use bananas for sweetness, and even more B vitamins and fibre, and carrots for a healthy serve of beta-carotene, the precursor to vitamin A, which really does help your eyesight!
Choosing a whole food sweetener on top, such as real maple syrup, rather than refined sugar, gives your body nutrients too. Refined sugar is energy without nutrients, and too much causes a multitude of health problems. Limit your sugar intake for better health, and always choose an unrefined option, such as raw honey, maple syrup, coconut palm sugar or panela, or if you need a low salicylate or low fructose option, rice malt syrup is the best.
Enjoy these dense and healthful pancakes that the family will love.
Gluten-free, dairy-free, moderate salicylates/amines
1 cup buckwheat flour (or sorghum)
½ cup brown rice flour (or tapioca or potato starch)
2 small or 1 large carrots, grated
2 small banana, mashed (just-ripe if intolerant to amines)
2 tsp baking powder
½ tsp salt
2 egg, beaten or 1 tbsp flaxmeal
2 – 3 cups rice/soy/almond/coconut milk (try to find a calcium-enriched one)
½ tsp each nutmeg and cinnamon (optional, only if salicylates tolerated)
rice bran oil for frying (or coconut oil, if amines are ok)
Mix all ingredients together and fry in batches over medium-low heat in well-oiled pan. Add more oil for each batch and keep warm in low oven until ready to serve.
Serve with natural yoghurt (sheep’s, goat’s, coconut, greek, almond – whatever!), fresh fruit and maple syrup (with a drizzle of tahini for mum and dad!). Or try my new creation, with crispy bacon, pear and rocket, a little sheep’s yoghurt and a drizzle of maple… delicious!