Donal Skehan is the man when it comes to healthy, quick, tasty recipes and these gluten free pancakes are perfect as an alternative for the big day tomorrow - of course, you can get practising today!
Speaking about these pancakes, Donal says: "I've been making variations of these pancakes for years and the basic batter can be adapted with the addition of all sorts of ingredients such as nuts, seeds, chocolate and berries. Store-bought oat flour can be used here, but I normally blitz up oats in a food processor until they are of a fine consistency."
- 120g oat flour (oats blitzed in food processor)
- 1 tsp gluten-free baking powder
- 1 tblsp chia seeds, flax seeds or ground pumpkin seeds
- Pinch of fine sea salt
- 100ml milk
- 2 large free-range eggs, separated
- 150g blueberries
- 1 tblsp coconut oil
- 1 large ripe banana, peeled and sliced
- Honey, coconut yoghurt and bee pollen, to serve
- Place all the dry ingredients in a large mixing bowl, mix to combine and then make a well in the centre. Pour the milk into a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended.
- In a clean bowl, whisk the egg whites until they hold soft peaks. Fold gently into the batter until combined. Add a handful of the blueberries to the batter if you want and fold in.
- To cook the pancakes, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2-3 minutes on each side, or until the pancakes are golden brown. Serve the pancakes on warm plates with banana slices, blueberries, a drizzle of honey, yoghurt and bee pollen.