This Friday has started well with a wonderful breakfast of light & fluffy gluten and dairy free pancakes topped with strawberries, flax/chia seeds and drizzled with maple syrup.
I regularly drink pure fruit and veggie juices for an extra boost of vitamins and minerals. Today I had a Carifreshers Raw GT Gold juice made with apple, lemon, carrot, and ginger. It’s totally delicious, completely clean with just these 4 ingredients (100% raw) and I drank it ice cold. The taste is a little sweet but with a punch of ginger to leave you feeling fresh and ready to face whatever the day brings :).
Have a wonderful Friday!
Gluten free Pancakes made with Almond Milk (Serves 3-4)
3 large eggs
5 oz gluten free all purpose flour (I used Bob’s Red Mill)
1 heaped tsp baking powder
5 fl oz almond milk
Pinch of Salt
Berries, pecans, chia seeds and runny honey to garnish
- Separate the egg whites and yolks and put in 2 bowls. Add the flour, baking powder & almond milk to the egg yolks and whisk to a smooth but thick batter.
- Whisk the egg whites and salt to form stiff peaks then fold them into the batter.
- Heat a non-stick frying pan on a medium heat and pour a little batter into the pan, frying for a couple of minutes until it starts to look golden and firm. Flip the pancake over and fry until both sides are golden. Repeat until you finish the batter mixture.
- Serves with berries, pecans, chia seeds and some runny honey and dig in!