Nida Recipe: Gluten and Egg Free Sunny Morning Pancakes Diet

We all probably remember summers in the village. My grandmother had to mix the pancake batter every day, because no matter how much she didn’t cook, every morning we would roll the pancakes over and over again. Back then, the more desirable pancakes were, the more eggs they contained.

Photo by Nida Degutienė.  / Gluten and Egg Free Breakfast Pancakes

Photo by Nida Degutienė. / Gluten and Egg Free Breakfast Pancakes

Nowadays fashion has changed, and people are often looking for alternatives to both eggs and gluten. So, these pancakes are special because they contain neither. However, I guarantee that after such a breakfast you will have enough energy to last until the afternoon!

Finally, a word about bean flour. Buckwheat flour sold in Lithuania is often flavored for expression rather than the traditional roasted buckwheat. I recommend using unroasted bean flour for this recipe – it’s so easy to make yourself, you just need to grind fresh, unroasted beans in a coffee grinder or electric blender.

Photo by Nida Degutienė.  / Gluten and Egg Free Breakfast Pancakes

Photo by Nida Degutienė. / Gluten and Egg Free Breakfast Pancakes

Ingredients:

For the pancakes:

  • 160 grams (1 glass) of unroasted buckwheat flour;
  • 120 grams (1 glass) of almond flour;
  • 2 tbsp. spoon linseed, ground;
  • 1 tea. spoon cinnamon;
  • 2.5 tea. spoon baking powder;
  • 75 g (½ cup) palm blossom sugar (if substituting brown sugar, add less, palm blossom sugar is not as sweet as brown sugar);
  • 260 g (about 3) bananas, mashed;
  • 60 ml (4 tbsp.) olive oil, mild flavored, plus a little more for frying;
  • 310 ml milk (cow or plant based).

To serve:

  • Natural flavored yogurt (or yogurt flavored with vanilla);
  • maple syrup (or honey);
  • Seasonal fruits.

Preparation:

1. Mix all the ingredients for the pancake batter.

2. Heat a large frying pan with non-stick coating, apply a little oil, cook pancakes of desired size until both sides are well fried and pancakes are fluffy (about 3-4 minutes per side). In this case I liked the larger crepes (each requires about ½ cup of batter).

3. Serve with yogurt, maple syrup and berries.

Photo by Nida Degutienė.  / Gluten and Egg Free Breakfast Pancakes

Photo by Nida Degutienė. / Gluten and Egg Free Breakfast Pancakes

In addition 15 minutes Nida Degutienė, who shares her recipes with readers, is well known to many Lithuanians who are interested in creative cooking at home. Nida writes a popular food blog Recipes by Nida, has published two cookbooks, “The Kitchen of Israel” and “Fish in the Kitchens of the World” and currently lives in Australia. Every week 15 minutes Check out new Nida recipes and interesting food reads.

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