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Gluten Free Beetroot Chickpea Pancakes

Saturday, November 02, 2024

Fancy a change and lots of colour in the morning? Then you should these beetroot pancakes for a vital start to the day. Not only are they beautiful to look at, they are also made with some healthy ingredients. You don't have to compromise on flavour and sweetness even if you are trying to cut back the consumption of refined white sugar. These pancakes are sweetened with honey and if you want it sweeter, then serve them with maple syrup. In case you want to avoid sugar completely, I would recommend using erythritol or xylitol, which gives a more natural sweetness and mouth feel.
Beetroot is very healthy and always looks great when used to colour food. The bright red colour is simply special. Any cooked beetroot works, use roasted beetroot if you prefer a deeper purple colour and richer flavour. I used chickpea flour as an alternative to wheat flour. This makes these pancakes lower in carbohydrates and richer in fibre, as well as being gluten-free.

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Pumpkin Seed Flour Pancakes

Tuesday, April 25, 2023

Pumpkin seed flour is produced by thorough grinding of the gently de-oiled hulled pumpkin seeds. It can be used in both sweet and savoury dishes, as a breading flour, in smoothies or combined with other flours. Pumpkin seed flour is naturally rich in minerals including copper, calcium and magnesium, as well as vitamins A and E. It is also, gluten-free, nut-free, low in fat and very low in carbohydrates, with a particularly high protein (40%) and fibre content. This means it's not only perfectly safe for consumption if one is allegic to tree nuts and wheat gluten, also keto and paleo friendly.

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Keto Avocado Pancakes

Thursday, November 17, 2022

Simple and speedy to prepare, these fluffy, naturally gluten-free pancakes don't need any flour. Instead, the almonds and avocado add a good combination of flavours. The result is a tender, savoury pancake, perfect for serving up for a weekend breakfast in bed. You can add a sunny side-up egg or/and a couple of rashers of streaky bacon. Or simply drizzle the pancakes with some monkfruit sweetened syrup for a keto-friendly meal. Packed with protein and healthy fat, this is a great way to kick start your day.

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Beetroot Spelt Crepes with Horseradish Labneh

Sunday, June 06, 2021

This beautiful vegetarian pancake recipe is easy but indulgent and very delicious made with beet juice and spelt, then filled with a horseradish labneh, rolled and served with some leafy greens and pomegranate seeds. They make a perfectly light and yummy lunch. You won't be disappointed. If you're not sure if horseradish is your thing, start with just a tablespoon. Add in some chopped fresh herbs if desired.

250 g Labneh or cream cheese
2-3 tbsp Horseradish cream
1/2 tbsp Lemon juice
Salt and pepper to taste
100 g White spelt flour
125 ml Beetroot juice
125 ml Wholemilk
2 Eggs, medium
1 tbsp Coconut oil
Fresh leafy greens and pomegranate seeds, to serve

Mix labneh, horseradish cream, and lemon juice in a medium bowl. Season with salt and lots of pepper. It can be made a couple of days ahead. Cover and chill.
Sift the spelt flour into a mixing bowl. Whisk together the beet juice, milk and egg in a jug until combined. Gradually add egg mixture to the flour in the bowl, whisking until smooth and combined. Cover. Set aside for 30 minutes.
Spray a 22-cm non-stick frying pan with coconut oil. Pour 1/5 of the batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 5 crepes.
Spread 2 tablespoons of horseradish labneh evenly onto the crepe. Roll up firmly to enclose the filling. Serve immediately with leafy greens and pomegranate seeds.

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Easy Herb Spelt Blini

Tuesday, February 23, 2021

Traditional Russian blini call for a yeast-raised batter that's again lightened with beaten egg white to make them light and airy. They symbolize the sun and mark the end of the winter and beginning of brighter days.
Today they come in all shapes and sizes, thin, thick, with only white wheat flour, cornmeal, sweet, savoury, with yeast, baking powder, you name it. I like this quick easy version made with baking powder and flavoured with a mix of fresh herbs. These are a perfect appetizer, an ideal party nibble, but would also be fantastic served with some seasonal fruit for the breakfast. They can be made a day ahead and kept in an airtight container.

20 g Fresh herbs (I used a mix of basil, parsley and cilantro)
1 Large egg
100 ml Almond milk (or regular milk)
110 g White spelt flour
7 g Baking powder
Sea salt and white pepper powder
Bacon fat for frying (or olive oil)
100 g Sour cream
50 g Rainbow trout caviar
Fennel fronds or herbs of your choice, to serve

Blend fresh herbs, egg and almond milk together with an immersion blender until smooth.
Sieve the spelt flour and baking powder into a mixing bowl, then season with salt and pepper. Make a well in the middle, pour in the milk mixture, using a whisk or wooden spoon, mix everything until a smooth batter forms.
Lightly grease a non-stick frying pan with bacon fat and warm over moderate heat. Add a tablespoon of the batter and cook for 2 minutes or until you see bubbles on the surface and it’s golden underneath. Flip over and continue to fry for another minute. Repeat until all the batter is used up. The batter yields 9 blini.
Spread each blin with a little sour cream and top with rainbow trout caviar and fennel frond.

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Vegan, Gluten Free Spinach Chickpea Crepes

Saturday, February 09, 2019

Spinach Chickpea crepes are a great vegan and gluten-free alternative to classic crepes and they’re so GOOD filled with heaps of shredded veggies and mushroom-pâté inspired by Tin and Thyme. You can serve this as an appetizer or with extra portion of salad or soup as a light lunch.

Crepes	To Serve
120 g Chickpea flour 60 g Potato starch 60 g Spinach leaves 1/2 tsp Garlic salt 270 ml Water	Mushroom pâté (recipe here by Tin and Thyme) Shredded black radish Shredded Carrot Shredded bell pepper

Place all the ingredients in a mixing bowl. Use an immersion blender to process everything until you have a smooth batter. Cover with plastic wrap. Set aside at room temperature for 30 mins to rest.
Heat a 22-cm non-stick skillet over medium flame. Brush the skillet with a bit of coconut oil. Pour about 1/3 cup of the batter into the hot skillet while quickly tilting the skillet in a circular motion to swirl batter to evenly cover the base.
Cook for 1- 2 minutes on medium heat, or until the crepe is dry on the surface and crisp around the edges. Flip the crepe and cook on the other side for a further 1 minute. Transfer to a plate. Cover loosely with foil to prevent the crepe drying out. Repeat with the remaining batter to make 8 crepes.
To serve, spread some mushroom pâté over the crepe, and top with shredded vegetables. Roll up firmly to enclose filling and enjoy!

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Green Pea Einkorn Pancakes

Thursday, October 19, 2017

Create a healthy, filling and deliciously different vegetarian meal with these irresistible green pea pancakes. It can be whipped up in less than 30 minutes and are best served with Quark or ricotta and a side salad.

400 g Frozen green peas
750 ml Boiling water
120 ml Buttermilk
2 Eggs
100 g Einkorn flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
Freshly ground black pepper
20 g Coconut oil for cooking

Place frozen green peas in a bowl and pour in boiling water. Leave it aside for 5 minutes. Drain well.
Process green peas, buttermilk, eggs, einkorn flour, baking powder, salt and freshly milled black pepper to taste until incorporated and smooth.
Heat 1 teaspoon coconut oil in a non-stick skillet over medium heat. Add in 1 heaped tablespoon of batter and cook for 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining coconut oil and batter to make 12 pancakes.

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Dairy Free Einkorn Pancakes

Wednesday, March 30, 2016

Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

170 g Einkorn, ground into flour
2 tsp Baking powder
Pinch of salt
1/3 tsp Vanilla powder
5 g NuNaturals white stevia powder
1 Egg
1 Ripe banana, mashed
220 ml Soya milk
40 g Coconut oil, melted
1 tbsp Coconut oil, for brushing
Maple syrup to serve, optional

Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

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Potato and Whole Grain Spelt Pancakes

Sunday, December 25, 2011

There’s nothing like good old fashioned potato pancakes as a side dish. It’s an awesome way to use up leftover mashed potatoes. You can serve these potato pancakes with meat patties, or simply enjoy them as breakfast.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2012!

So wünsche ich Euch von Herzen ein frohes und gesegnetes Weihnachtsfest und viel Erfolg und Gesundheit für das Neue Jahr 2012!

200 g Potatoes
75 g Whole grain spelt flour
1 tsp Baking powder
1 Egg
1 Egg yolk
100 ml Milk
Salt and white pepper
3-4 tbsp Butter

Thoroughly clean the potatoes and place them in a medium sized pot. Cover with cold water and bring to a boil. Add in about 1 teaspoon of salt. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes.
Drain potatoes and let cool slightly. Peel the potato and push potatoes through a ricer into a large bowl or mash with a large fork thoroughly. Add in spelt flour and baking powder, then add in whole egg and egg yolk. Gradually pour in milk, stirring well to make a smooth batter. Season the batter with salt and pepper.
Place 1 tablespoon of the butter in a large skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet. You should be able to cook 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
Cook about 2 minutes on the first side, flip them over and cook about 1 minute longer. Remove from the pan, and keep warm. Continue adding butter to the pan and frying the rest of the batter. Serve the pancakes warm as a side with ground meat patties.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Gluten Free Beetroot Chickpea Pancakes

Pumpkin Seed Flour Pancakes

Keto Avocado Pancakes

Beetroot Spelt Crepes with Horseradish Labneh

Easy Herb Spelt Blini

Vegan, Gluten Free Spinach Chickpea Crepes

Green Pea Einkorn Pancakes

Dairy Free Einkorn Pancakes

Potato and Whole Grain Spelt Pancakes

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