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Greek Yogurt, Pistachios and Honey Pancakes (gluten free)


  • PT30M 30 minutes,
  • 3 Steps
You might already know that tomorrow is Pancake Day (Shrove Tuesday) and you are probably as excited as I am about it, simply because pancakes are the most delicious thing in the world, after a juicy hamburguer, pizza, or mac n' cheese. The thing is, you can't eat these delicious foods all the time or else... you know what will happen.

I don't digest gluten and dairy products well and always end up with a horrible stomach ache after eating regular pancakes, so I've done my best to come up with a gluten-free recipe using chickpea flour (gram flour) and rice milk that is quite close to the original pancake recipe everyone uses and loves. If you don't tolerate gluten or dairy products and are planning on stuffing your face tomorrow (I am) then you might want to try these out.

You might find the taste of chickpea flour a bit strong (although I love it) and there are plenty of gluten-free flour options out there, so just go to your nearest health f

Step by step

  • 1 Mix all the dry ingredients in a big bowl. Then add the wet ingredients and mix together well. If you can, use an electric whisk as it will air the mixture and make the pancakes fluffier. If you can, try to keep the heat low, as I've found the pancakes to burn very easily with the chickpea flour.
  • 2 As soon as your pancake starts to show bubbles on the surface, flip it over with a spatula, they should come out golden and delicious.
  • 3 Serve with honey, crushed pistachios, blueberries and maybe some more greek yogurt on top?
  2 years a go

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