Jamie Oliver is back at it again, this time with a recepie for some amazing gluten free pancakes that I’m sure everyone will enjoy. The secret to jamie’s recepies is that there is no eggs in the recepie, instead he uses chia seeds to bind the mixture.

If you’re never used Chia seeds before preparation is easy – just soak them in water for 10 minutes and you’re ready to go! Without further ado, below are jamies recepies!

Below is simply a copy and paste from Jamie’s website so visit his page for all of the info: http://www.jamieoliver.com/news-and-features/features/gluten-free-pancakes/

VEGAN COCONUT AND BANANA PANCAKES

There is no egg in this recipe, instead I have used chia seeds to bind the mixture. Soak the chia seeds in water for 5-10 minutes, stirring a couple of times so the seeds don’t clump together. The seeds will actually take on the consistency of egg white. This egg replacement can also be used in cakes and muffins – 1 tablespoon of chia seeds soaked in 60 ml water is equal to one egg.

 

• 1 cup (85g) buckwheat flour
• 1/3 cup (45g) arrowroot
• 1/3 cup (50g) coconut flour
• 1 teaspoon baking powder
• 1/3 cup shredded coconut
• 1 small banana (100g), mashed
• 60g extra virgin coconut oil
• 2 tablespoons white chia seeds mixed with 125ml water
• 300ml coconut water
• extra virgin coconut oil, for cooking

Sift the buckwheat flour, arrowroot, coconut flour and baking powder into a bowl. Stir in the coconut. Make a well in the centre.

Whisk together the mashed banana, coconut oil, chia mix and coconut water.

Fold the wet mixture to the dry ingredients and mix until just combined.

Heat a little of the coconut oil in a non stick frypan, cook large spoonfuls of the mixture over a medium heat for 3 minutes each side or until golden. Transfer to a warm oven, keep warm whilst you cook the remaining mixture.

Serve the pancakes topped with slices of the butter and finish with a good splash of maple syrup

Serves 4-6 

SWEET POTATO & RICOTTA PANCAKES (WITH ORANGE MAPLE BUTTER)

These are hearty little numbers so bring your appetite to the table with you. Leave them to warm in the oven for about 15 minutes before serving, that way when you pop the butter on top in will melt and create a wonderful cardamom, orange-infused buttery sauce.

• 4 eggs, separated
• 1 ½ cups (375ml) almond milk
• 11/2 cups (130g) buckwheat flour
• 2 teaspoons baking powder
• 1/3 cup (25g) almond meal
• ½ cup (25g) quinoa flakes
• 250g ricotta
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 100g peeled sweet potato, grated
• 25g butter, for cooking
• maple syrup, for  serving
• Orange Cinnamon and maple butter
• 100g butter, softened
• ½ teaspoon cardamom
• 1 teaspoon grated orange zest
• 1 teaspoons maple syrup

Combine ricotta, egg yolks and almond milk.

In a separate bowl sift flour, baking powder and spices, stir in quinoa and almond meal. Make a well in the centre, stir in the ricotta mixture.

Whisk egg whites until stiff peaks form. Fold through the batter with the grated sweet pototo.

Melt butter in pan, cook 3 tablespoons of the mixture at a time to make large pancakes, cook for 3 minutes over a medium heat or until the underside is golden, turn and cook the other side for another 3 minutes. Transfer to a warm oven, keep warm whilst you cook the remaining mixture.

Serve the pancakes topped with slices of the butter and finish with a good splash of maple syrup

Serves 4-6