If you have seen my previous blogs then you will become familiar that I am literally obsessed with breakfast and finding new ways to make this meal interesting. So when I stumbled across this gorgeous gluten-free Buckwheat Pancake recipe I immediately thought to share with you.
This can be made sweet or savoury depending on your mood. My favourite is with smoked salmon & cream cheese. Not only is this gluten-free but also low Glycaemic Load and if you opt for salmon or eggs then it will be high protein & blood sugar balancing so keeping you fuller for longer.
Basic Gluten-Free Pancake mixture (makes approx 6):
90g brown rice flour
60g buckwheat four
250-310ml water or milk e.g. dairy/rice
Butter/ghee/coconut oil for frying
Combine sieved flours in a bowl, beat in the egg and liquid until desired consistency. If making savoury – add ½ tsp natural sea salt.
If making sweet pancakes add 1tsp vanilla extract.
Gently fry in butter/oil.
Serve with smoked salmon, avocado, sautéed spinach & cream cheese.
Daniel O’Shaughnessy Dip ION FdSc mBANT CNHC is a fully-qualified Nutritional Therapist & Metabolic Balance coach. He is a full member of the British Association of Applied Nutrition & Nutritional Therapy, and is also registered with the Complementary and Natural Healthcare Council. A specialist in stress and gastrointestinal health and weight management, he has clinics across London. He is also the cofounder of Bodhimaya and holds transformative, educational and rejuvenating retreats in the UK and around the world. His philosophy is to keep nutrition simple, scientific and tailored to the individual. For more information please visit http://thenakednutritionist.co.uk or call 0208 1234 135.
This recipe is courtesy of Southville Nutrition.