It is still possible to get fluffy delicious pancakes when you can’t eat gluten. My Hazelnut and Chia pancakes are so tasty! As well as being gluten free, they’re refined sugar free too!
Ok, so lets get this straight.
The girl who makes creamy chicken pies, crispy fish burgers, enormous pasta bakes and desserts at 1385 calories per serving has turned into a health-food eating, gym going ninja?
That would be no.
I ate my weight in pasta this weekend (as well as far too much homemade garlic bread) guys.
I went to the gym once last week, and five days later I’m still walking like a 90 year old.
I’m not going stop making comfort food and sugar-laden treats here on KS. I was just doing a bit of experimentation, and came up with something tasty that I wanted to share with you.
Also, fyi – I’m not gluten intolerant, but I know a few people who are (my lovely mother-in-law included), so I like to try to make GF alternatives every now and then.
These pancakes came about after I was testing a breakfast recipe for a brand. I made the recipe using their ingredient, and uggh. It did not taste good.
Needless to say, I had to go back to the brand and explain that I couldn’t work with them (awkward!), but I was truthful, explaining what I didn’t like and the fact that I couldn’t recommend something to my readers that I don’t like myself. They were nice about it thank goodness.
Anyway, I had my photo scene set up and some extra time on my hands, plus I hadn’t had breakfast, so it seemed like a good time to experiment.
We start off adding the dry ingredients to a bowl – ground almonds, GF flour, GF baking powder, chia seeds and finely chopped roasted hazelnuts:
Then in goes the eggs, milk, vanilla and honey:
Whisk it all up to produce a thick batter:
Heat a large pan or griddle and brush on a little coconut or vegetable oil. Ladle out scoops of the pancake mixture (about 1/4 cup per pancake) and cook, turning once for a about 2-3 minutes on each side, until lovely and golden.
Meanwhile the compote (sorry, totally forgot to take photos of that), is just blueberries and Pom juice simmered together for about 5-6 minutes. Then a splash of cornflour slurry is stirred in to thicken.
I let the compote cool a little before spooning on top of the pancakes with a good dollop of Greek yogurt.
I love the little bits of crunch from the toasted hazelnuts!
They’re pretty filling – 2 is plenty for a portion (of course I couldn’t photograph just two on a plate, that would look totally unimpressive). If you like a great big pile of pancakes though, this pile of 5, with a little over half of the compote and Greek yogurt, comes in at an impressive 1152 calories!! Could you eat all five?
I prefer regular pancakes:
No problem – try this recipe for my standard pancakes (the blueberry lemon cheesecake topping is awesome too)
Can I make them ahead?
Pancakes are always better fresh, but you can make them, cool them quickly, then layer them up in baking parchment and place in a sealed container or bag in the fridge for 1-2 days. Heat them up in the toaster, then top with your toppings.
The compote can be made, cooled, covered and refrigerated for 3-4 days.
Other toppings?
Replace the blueberries with blackberries or cherries (chopped in half) in this compote. Alternatively, you could top with:
- Fresh fruit and whipped cream (strawberries and peach slices!)
- Bacon and maple syrup (of course!)
- I love fresh fruit with cheesecake cream – 4 tbsp double (heavy) cream, whisked together with 8 tbsp cream cheese, 2 tbsp confectioners’ (icing) sugar and 1/4 tsp vanilla extract
- Melted chocolate or warm Nutella (we’ve gone past the whole sugar-free thing now right?) with banana
The Hazelnut and Chia Pancakes with Blueberry Compote Recipe:
Hazelnut and Chia Pancakes with Blueberry Compote (gluten-free)
Ingredients
- 100 g (1 cup) ground almonds
- 105 g (3/4 cup) gluten-free plain flour
- 1 tsp gluten-free baking powder
- 1 ½ tbsp chia seeds
- 3 tbsp finely chopped toasted hazelnuts
- 2 eggs
- 100 ml (1/3 cup + 1 tbsp) milk
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 tsp coconut oil vegetable oil is also fine
Compote:
- approx 200 g (1 1/4 cups) blueberries
- 180 ml (3/4 cup) pomegranate juice I use Pom juice
- 1 ½ tbsp cornflour mixed with 3 tbsp cold water
Also:
- 8 tbsp greek yogurt
Instructions
- Add the dry ingredients to a large bowl - ground almonds, gluten-free flour, gluten-free baking powder, chia seeds, and finely chopped roasted hazelnuts. Mix together.100 g (1 cup) ground almonds, 105 g (3/4 cup) gluten-free plain flour, 1 tsp gluten-free baking powder, 1 ½ tbsp chia seeds, 3 tbsp finely chopped toasted hazelnuts
- Add the eggs, milk, vanilla extract, and honey.2 eggs, 100 ml (1/3 cup + 1 tbsp) milk, 1 tsp vanilla extract, 2 tbsp honey
- Whisk together, using a balloon whisk to produce a thick batter.
- Heat a large frying pan (skillet) or flat griddle over a medium-high heat, and brush on the coconut or vegetable oil. You should only need to do this once for all of the pancakes.1 tsp coconut oil
- Ladle out scoops of the pancake mixture (about 1/4 cup per pancake should give you 8 pancakes altogether) and cook, turning once for about 2-3 minutes on each side, until golden.I cook them in two batches - placing the first batch in a very low oven to keep warm, whilst the second batch is cooking.
- Whilst the pancakes are cooking, make the compote. Add the blueberries and Pom juice to a small pan. Bring to the boil, then simmer for about 5-6 minutes, until the blueberries start to burst and release their colour.approx 200 g (1 1/4 cups) blueberries, 180 ml (3/4 cup) pomegranate juice
- Add cornflour slurry, a little splash at a time, whilst stirring until the sauce has thickened. You may not need all of it.1 1/2 tbsp cornflour mixed with 3 tbsp cold water
- Turn off the heat and let the compote cool off for a couple of minutes.
- When the pancakes are ready, divide between four plates and top each 2 tablespoons of Greek yogurt, followed by the warm compote.8 tbsp greek yogurt
Notes
I prefer regular pancakes:
No problem - try this recipe for my standard pancakes (the blueberry lemon cheesecake topping is awesome too). .Can I make them ahead?
Pancakes are always better fresh, but you can make them, cool them quickly, then layer them up in baking parchment and place in a sealed container or bag in the fridge for 1-2 days. Heat them up in the toaster, then top with your toppings. The compote can be made, cooled, covered and refrigerated for 3-4 days. .Other toppings?
Replace the blueberries with blackberries or cherries (chopped in half) in this compote. Alternatively, you could top with:- Fresh fruit and whipped cream (strawberries and peach slices!)
- Bacon and maple syrup (of course!)
- I love fresh fruit with cheesecake cream - 4 tbsp double (heavy) cream, whisked together with 8 tbsp cream cheese, 2 tbsp confectioners' (icing) sugar and 1/4 tsp vanilla extract
- Melted chocolate or warm Nutella (we've gone past the whole sugar-free thing now right?) with banana
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are so flippin tasty, sometimes being a coeliac I miss out on some yummy food, but not with these pancakes. Thank you so much 😋😋😋