Quick and easy, no fuss gluten free dill pancakes
Finally summer has started. Fussy eaters at home and you don’t know what to prepare for breakfast everyday for them. Especially for me, I have a preference for my child to start his day with a healthy and hearty breakfast , so that he can go on with his daily activities fully sustained and since it’s summer time, it means pool time, play time, so lots of exercise.
Who doesn’t love pan cakes? We all do especially kids, they really enjoy them. I love to experiment with food and constantly think about ideas to make my food look good, taste good and also healthy at the same time.
For this pancake recipe, I have used pumpkin seed flour and flax seed flour to make them completely gluten free and to also promote many of their health properties at the same time. Theses flour are completely optional, you can choose to replace them with any kind of nut flour if you wish.
If you don’t like egg, skip it, no worries! Flax seeds flour is quite gelatinous therefor itself does the job of eggs (providing structure. I love an egg in my pancake for extra protein and with the use of dill this will make for a herbaceous breakfast on the go.
I bet your kids will enjoy them too . Next time I will make some variation to this recipe by adding some fruit flavors . 🙂
Let’s prepare this easy and healthy pancake.
- ½ Cup Pumpkin seed flour
- ½ Cup Flaxseed Flour
- 1 Teaspoon Baking powder (gluten free)
- ½ Teaspoon baking soda (gluten free)
- ½ Teaspoon himalayan pink salt
- 2 Tablespoon raw honey (coconut nectar or maple syrup will do)
- 1 Egg (large)
- ½ Cup Water
- 1 big bunch of dill leaves
- Approx tablespoons of dairy free butter
- Chop the dill leaves and mix together with all of the ingredients mentioned except the dairy free butter, in a big bowl.
- Aside the batter aside for 10 minutes.
- Heat a non stick skillet with the dairy free butter .
- Ladle some of the pancake batter and pour it in the center of the buttered skillet.
- Use the back of the ladle to spread the batter making it about 5 inches diameter.
- Let it cook on medium high heat for about 2 minutes on each side.
- Repeat steps 5 and 6 repeat using the remaining batter ensuring the skillet is buttered each time
- Arrange the pancakes on a plate then drizzle with a low GI syrup of your choice and serve them warm.