Pancakes with warm raspberry compote – gluten free, wheat free, dairy free, refined sugar free and clean.
I love Sundays.
Especially pancake Sundays. There’s something special about sitting in the sunshine on my balcony eating fresh, warm pancakes with lashings of honey or maple syrup and fresh fruit. It starts the day off on the right note. Even better when you can use different toppings like in these delicious pancakes with warm raspberry compote and vanilla coconut yogurt.
Creating decent gluten free pancakes is not an easy job and I spent months trying to perfect pancakes that were soft and had fluffy factor. Many Sundays went by where I would try different gluten free flour combos. I started off with just almond meal but after a few tweaks I found the best combo (which tasted most like regular pancakes) was a mix of almond meal, brown rice flour and arrowroot starch. All 3 ingredients can be found in your local health food shop, with the almond meal and arrowroot also found in most supermarkets. If you can’t get your hands on arrowroot, you can substitute with tapioca flour – of which health food shops stock.
Of course, with all my sweet recipes, they need to pass taste testing stage before being released so I waited till my sister Sandra and her partner Paul came to visit. The morning after her birthday celebration I treated them to an alfresco breakfast of pancakes with honey, toasted coconut chips, roasted walnuts and pecan nuts, fresh lime juice, caramelized bananas and fresh cut fruit. I’m pleased to say my pancakes got the thumbs up!
These pancakes with warm raspberry compote are smaller than regular pancakes (as are all gluten free baked/cooked goods) BUT they are more filling as they are packed with nutrient dense ingredients. They are so soft and delicious and you can put any topping you like on them. I’ve also added some chopped raw chocolate and pistachio nuts on mine. The coconut yogurt tastes gorgeous with these. I think they would taste wonderful with a scoop of 1 ingredient banana ice cream too.
Here’s an overview on what to do
Why this is so good for you
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.
Brown rice helps prevent diabetes, helps prevent coronary heart disease, helps prevent Alzheimer’s Disease, helps prevent constipation and colitis,helps prevent colon cancer, breast cancer and leukemia, helps prevent anxiety and depression and helps prevent insomnia.
Arrowroot helps prevent neural-tube defects 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.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration 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.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
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.
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-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
* Coconut oil is added last so that it doesn't harden if your eggs and milk are cold.
* I measure my flours by filling cup, tapping on bench top till contents settle, then refill and level off with a knife. If you don't do this you may find your batter is too runny.
- 4 eggs
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1 cup blanched almond flour (ground skinless almonds)
- 1/2 cup brown rice flour
- 1/2 cup arrowroot starch (or tapioca starch)
- 1 tablespoon cocout sugar
- 1 tablespoon baking powder
- Pinch of fine pink Himalayan salt
- 2 tablespoons melted coconut oil plus more for cooking pancakes with
- 2 cups frozen or fresh raspberries
- Sweetener of choice
- Blitz eggs, almond milk and vanilla in a blender for 30 seconds or until mixture is frothy.
- Add dry ingredients and blitz until combined then add the coconut oil and blitz until fully incorporated.
- Grease a medium to large frying pan on medium low heat. (Test for readiness by dropping 1/4 teaspoon pancake batter into frying pan. If it gently sizzles around the edges, it's ready) Pour 1/4 cup-fulls of mixture onto pan.
- Once bubbles start appearing, gently slide your flipper underneath and around the pancake and if it lifts easily then it's time to flip over. GENTLY flip and cook for 1 - 2 minutes on the other side.
- Keep pancakes warm by covering them in foil on a plate while you're cooking the remaining pancakes.
- Combine raspberries, sweetener and a splash of water in a medium saucepan on medium low - medium heat. Pop lid on and cook until raspberries start to break down. Remove lid, stir and simmer for 5 - 10 minutes or until mixture thickens slightly. Pour over pancakes.
- Serve with vanilla coconut yogurt and maple syrup - divine!