Gluten-free pancakes with apple and vanilla yoghurt

Gluten-free pancakes with apple and vanilla yoghurt

These are my “traditional” but gluten-free pancakes and I love them for an occasional treat.  They come out pretty similar to traditional wheaty pancakes and we think they are just as nice.  I plan to eat these for dessert on Pancake Tuesday with freshly stewed cooking apple (sweetened with pure stevia or xylitol) and a large dollop of Greek yoghurt, natural yoghurt or Coyo coconut yoghurt.  Coyo sometimes needs to be thinned thinned with a little non dairy milk when its extremely thick.  Of course there’s always the more traditional option to eat them with lashings of lemon juice and a sprinkle of xylitol.  Delicious!

For best results make the batter between 2 hours and 2 days before and store in the fridge until ready to use.

110g plus 1 tbs brown rice flour, organic if possible
35g soya flour
½ level tsp Atlantic sea salt or Himalayan (pink) salt
2 eggs
1 tbs virgin macadamia oil or light olive oil
250ml dairy or non-dairy milk of your choice (additive-free unsweetened almond or coconut milk are particularly good)
Virgin coconut oil for cooking

1. Combine all the ingredients and whisk thoroughly with an egg beater or electric mixer or in a blender.  the batter should flow like double cream.  If it is too thick or thin, adjust with either rice flour or water.  Store in the fridge until ready to use.
2. Heat a frying pan over a medium-high heat.  too low a temperature will produce tough crepes, too high will burn them before they are cooked.  Add a knob of coconut oil (about the size of the top part of your thumb) to the pan before cooking each crepe.
3. Pour the batter (about an eight per crepe) into the hot frying pan, tilting the pan to distribute batter evenly and thinly.  Pour out any excess.
4. Cook until the top appears dry, about 1 minute.  Lift with edge of a heatproof spatula and if the bottom is golden, easy the whole crepe up with the spatula and turn.  cook about 1 minute more.  Crepes can be stacked and kept warm in a low oven.

Why these are better for you:
The soya flour and eggs in these is high in protein, so you are less likely to have a blood sugar rush and crash after these, even if you eat them on their own.  Erratic blood sugar plays a massive part in skin problems, accelerated ageing process, stress and digestive issues.  

Unfermented soya products like soya flour (and soya milk) are not an especially healthy option to eat every day because they bind (stick to) essential minerals, making it hard for your body to digest them.  That’s why I recommend these pancakes for occasional treats rather than every day.  In contrast to soya flour and soya milk, fermented soya products are beneficial and can help reduce the hormonal imbalances that lead to breast and prostate issues.  Examples of fermented soya products are miso, tempeh and soya yoghurt.  So best keep soya flour and soya milk for occasional treats.  Coconut oil is fantastic for your brain, your skin and even your digestive system.  Unlike many oils, it is not made harmful by normal domestic cooking heat.