Gluten free savoury pancakes
Gluten free savoury pancakes – gluten free, dairy free, clean vegetarian, vegan and paleo friendly.
Today I’d like to share with you my delicious gluten free savoury pancakes recipe with you. Why should sweet pancake eaters have all the fun? These were initially meant to be sweet potato fritters. I only had mashed sweet potato lying around so threw some ingredients together and savoury pancakes were born. I’ve had these plenty of times now and always with different toppings. In fact, no need to restrict these to breakfast. They also make a great brunch, lunch or light Sunday dinner.
If you like the look of this ensemble pictured, I’ve used wilted kale on the bottom and added pan fried field mushrooms, sliced avocado, beetroot hommus from my beetroot hommus with chilli dukkah recipe and then a sprinkle of dukkah from my dukkah (Egyptian spice blend) recipe and some fresh coriander leaves.
These are meant to be eaten as a backdrop or canvas if you will, to other ingredients so make sure you build your meal around these to ensure a satisfying, filling meal.
These are so handy to whip up if you have mashed sweet potato lying around. If you don’t have any sweet potato then use mashed baked pumpkin instead. I like to make up a batch of mash on the weekend by steaming chopped sweet potato. I can then make gluten free savoury pancakes at a moment’s notice. It doesn’t take long at all. Any toppings you have left over in the fridge can be added on for a fuss free meal such as roasted veggies, chicken, baby spinach, pesto, mince etc…- anything your heart desires really. This recipe serves 4 people which means 8 x 1/4 cup pancakes (2 each).
These pancakes aren’t fluffy like gluten filled pancakes. They’re more dense but oh so soft and delicious and I like to get some crispiness on the edges by cooking them in a decent amount of coconut oil.
Some handy hints:
– When first placing batter on the pan, spread the batter out slightly with the back of the measuring cup in a circular motion so it retains the round shape.
– Make sure your pan is well lubricated so the pancakes don’t stick. To ensure lubrication throughout the cook, I usually lift the pan upwards on one side to make sure oil runs down to reach all areas of the pancake. I may do this a couple of times during the cook. Otherwise I may simply add more oil.
– Once bubbles start appearing, slip your spatula under one of them and give a gentle nudge. If the pancake moves forward then you know it’s definitely ready. otherwise just lift edge up to see how brown it is. If bubbles do not appear, you will need to rely on how the edges and underneath are looking, so this is when you need to lift one up and have a look underneath.
– If bubbles haven’t appeared and the pancakes are getting too brown underneath but haven’t moved/slid forward then run your spatula gently under the edges of remaining pancake and gently flip over. Chances are the heat may be too high or the pan isn’t lubricated enough.
– Make a practise pancake first if you’re not confident. This way you can gauge the behaviour of it based on temperature and amount of oil.
These are really quite easy to make. You just need to treat them more gently than gluten filled pancakes. I hope you give them a try.
Love, Tash x
Why these are so good for you
Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-vira, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Sweet potato lowers blood pressure, supports a healthy digestive system, protects against colon cancer, helps provide relief from rheumatism and helps reduce inflammation.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Arrowroot (starch) helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Himalayan Salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Cumin aids digestion, is a natural laxative, heals infection and wounds in the digestive and excretory system, clears up symptoms of haemorrhoids and helps prevent diabetes, relieves stress and anxiety, helps relieve asthma and bronchitis, helps fight common cold and fights against iron deficiency when menstruating.
Coriander promotes liver function and bowel movement, lowers blood sugar levels, helps treat Alzheimer’s disease, helps protect the body from lung and cavity cancers, helps relieve arthritis, cures mouth ulcers, stimulates memory, helps remove heavy metals from the body and helps cure anemia.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent age related deterioration of the eyes and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
- 1 cup plain mashed sweet potato
- 4 eggs (free range or organic)
- 1/2 cup almond meal (or besan (chickpea) flour for non paleo)
- 4 tablespoons arrowroot or tapioca starch
- 1 teaspoon baking powder
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- A few grinds of freshly ground black pepper
- Thoroughly combine all ingredients in a bowl.
- Allow batter to rest for a few minutes while you heat up a medium to large frying pan with some coconut oil
- Place 1/4 cupfuls of mixture into pan and spread out slightly with back of measuring cup
- Cook until bubbles start to appear and pancakes lift easily with a spatula.
- Turn over and cook for 1 - 2 more minutes.
- Serve with any savoury topping you desire.