This post is also available in: Italiano
I’ll be honest with you, when I do not make my own recipes but others’ ones, well, I don’t really know how to start the post. Usually, when I share my own “hashes”, I’m quite inspired and I narrate the story behind or simply what’s in my mind in that moment. So, how can I introduce these gluten free pancakes made by Jamie Oliver?
Oh, yeah…introducing Jamie Oliver first! If you don’t know who he is, you’re probably a begginer, am I right? Jamie’s a British celebrity chef and restaurateur, young and very capable. Oliver starts working as a pastry chef in Antonio Carluccio’s restaurant, an Italian food expert, chef and restaurateur, and nowadays one of the most known Italian personalities in London.
Jamie really takes to heart Italian cuisine and in 2008 he launches Jamie’s Italian, together with Gennaro Contaldo his mentor. He owns other 60 restaurants worldwide.
Back to the recipe, this is not truly Italian, but it’s still really healthy so in line with Healthy Little Cravings’ philosophy. As a matter of fact, Oliver’ has always been careful to what kid ate and in 2005 he initiated a campaign called Feed Me Better, to make British pupils eat healthier and cut out junk food.
In a nutshell, these gluten free pancakes, oh also vegan, are made of buckwheat flour, almonds and rice flour, plant milk and a banana. Genuine and easy-peasy.
I wanted so badly to buy buckwheat flour but I always put it off, either for the price and because I just didn’t know how to use it. Some weeks ago I came across it for the nth time and I bought it. Plus, a while ago, one of you asked for a recipe with it and also Jamie’s gluten free pancakes were in my recipes’ list since the very last months of 2016. Everything makes sense, right?
Ingredients: (serves 2/4)
- Buckwheat flour, 100 gr
- Almond flour or blanched almonds, 75 gr
- Rice flour, 100 gr
- Baking powder, two teaspoons
- Plant milk, 300 ml
- Vanilla extract, one teaspoon
- Ripe banana, one
- Salt, a pinch
- Berries, fresh or frozen
Realizing these gluten free pancakes it’s more than simple, you’ll just need a blender and a pan.
Pour in the flours, baking powder and if need be the blanched almonds, then blend. Add also the milk of your choice (Jamie uses almond milk, but you can also use coconut, hazelnuts, soy…), ripe banana, vanilla extract, a pinch of salt and blend until thick, creamy and without lumps.
Heat a pan with a drizzle of oil and, when hot, pour two/three tablespoons of batter. Push some berries on top, then cook until golden brown. Keep cooking all the batter.
Serve your gluten free pancakes with agave or maple syrup, also yogurt and honey if not vegan.