Gluten Free Pancakes From Our Breakfast Paleo Recipes Collection

Gluten Free Pancakes Recipe that is tasty AND good for you! Great for those on a paleo diet looking for interesting paleo recipes for breakfast for those times when you're tired of eggs or leftovers. A great Sunday brunch treat for the whole family.

Paleo Pancakes - Nutritional Information

Top Tip: Both seeds are prone to going rancid fairly quickly, so make sure to store them whole and in a dry, dark place.

Gluten Free Pancakes perfect for a Paleo Breakfast tasty recipe from CreativelyPaleo.com

Our pancakes are made with two tiny, unassuming, little nutrient bombs - hemp seeds and flax seeds (also known as linseeds).

Hemp seeds are absolutely packed full of all sorts of goodness - omegas 3 and 6, alpha and gamma linolenic acid (which are reputedly extremely good for heart health). Minerals a plenty in the form of phosphorous, potassium, calcium, magnesium, iron, zinc, manganese and copper. Not to mention the vitamins! Hemp is particularly high in Vitamin E but also provides a good dose of A and D as well as smaller quantities of C, B6, thiamin, riboflavin and niacin! Providing the most complete form of protein available from a plant source, along with fibre and arginine, you really can't beat hemp seeds for nutritional punch!

Flax seeds are no inferior being either - chock full of omega 3 fatty acids and a wealth of vitamins and minerals with many reputed health benefits, all of which are much more bio-available when ground so this gluten free pancake recipe suits them perfectly.

Gluten Free Pancakes Ingredients (makes approx 30)

  • 8 eggs
  • 1/2 cup flax seeds
  • 1/2 cup hemp seeds
  • coconut oil for frying
  • 1 tsp maca powder (optional)
  • 1 tbsp maple syrup (optional)

Gluten Free Pancakes Recipe - Method

  1. Grind the flax and hemp seeds in a mill or food processor, put to one side.
  2. Separate six of the eggs, putting the whites into a clean, grease free bowl.
  3. Whip the egg whites until they reach the stiff peak stage - ie when you lift the whisk out of the mixture they form little mountain peaks that don't collapse.
  4. In a separate bowl beat the 6 egg yolks with the remaining two eggs (and the maple syrup is using).
  5. Carefully fold the ground flax and hemp seeds (and maca powder if using) into the egg whites.
  6. Whisk the beaten eggs into the egg white and seed mixture.
  7. Heat a small lump of coconut oil in a frying pan.
  8. Add approximately a tablespoon of mixture to the pan to form one pancake - I can fit four in my frying pan.
  9. Fry on a medium heat for a minute or two then carefully flip - if you tease the edges with a fish slice to see if they pancakes are solid enough first then you will hopefully avoid any pancake disasters!
  10. Cook until lightly browned then serve immediately or keep warm in the bottom of the oven on low.

These pancakes are great served with either sweet or savoury accompaniments.


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