It seems nearly every blog I read is stuffed full of Christmas ideas, while I think that is great when you need a little inspiration it can be a little overwhelming and over kill when you’ve had enough of Christmas recipes, craft ideas and numerous other Christmas tips and tricks. I sometimes just want to read something that isn’t about Christmas, just for a little while anyway. Today’s recipe was inspired from Heidi Swanson’s recipe book – Super Natural Every day. I am currently reading it to write up a cookbook review on it for you Whimsical readers. However in the mean time I was so inspired by her Rye Pancake recipe in her book I knew I had to whip up some of my own with The Whimsical Wife twist.

These pancakes are full of complex carbohydrates and protein from the oats, eggs, chickpea flour and protein powder, which will keep you full for longer and help your blood sugar levels stay at a steady level instead of dropping or rising dramatically over the morning period. I had two pancakes for breakfast with a half a banana and I was full until lunch time. I made up a batch and froze the remaining pancakes that I didn’t use. So whenever I have a pancake craving for breakfast I can pull two of these little babies out and either microwave them or pop them into the toaster. Putting them into the toaster is my favourite method because it leaves them with a nice crispy outer layer. I put a little dairy free margarine on each of mine and drizzle with natural maple syrup and finish with some chopped lady finger banana. It’s just plain yum in my book.

I think starting the day is very important and I know that around Christmas time there seems to be a lot of extra temptations around to eat during the day. Especially on Christmas day itself..... Oh the food baby belly that we all end with at the end of the day is a testament to the good food eaten during the day. I recommend starting you day off with one or two of these pancakes on Christmas day or even boxing day when you feel like you need something light but will get you through the day until the feasting begins – and it could possible help you eat less since your already feeling content from the great breakfast you ate.

Maybe it will even begin a tradition in your home, starting your Christmas day celebrations with your family around a nice plateful of delicious wholesome pancakes. I know I’m going to pull these out on the day. There are numerous topping and filling options your can play around with for these pancakes. For an even healthier alternative you could stew some fresh berries, or peaches with a teaspoon of maple syrup and drizzle over these warm pancakes. When making the batter you could sprinkle in some walnuts or almonds and a few sultanas or cranberries to give it your own twist. The possibilities are endless with what combinations you can come up with.

N.R.G Pancakes

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Serves 18-20 medium size

Ingredients:

60g Rolled Oats

65g Spelt Flour

105g Chickpea Flour (*or Plain Wholemeal Flour)

1 tbsp Baking Powder

3 Tbsp Maple Syrup

3 Tbsp Protein Powder *Optional

250ml Lite Coconut Milk (or Milk)

1 Tbsp Vinegar

3 Eggs, lightly beaten

2 Tbsp Butter, melted

Maple Syrup

Lady Finger Banana

Butter

Method:

In an electric blender place the oats, whiz on high for 30-40 seconds until a fine flour forms. Sift oat flour into a large bowl along with spelt flour, chickpea flour, baking powder and protein powder.

Make a well in the center of the flours and place the coconut milk, eggs, butter and vinegar and mix until combined. Set aside to rest for 10 – 15 minutes. The mixture will get frothy which makes for a great pancake.

Heat a non-stick fry pan over a medium heat. Melt a knob of butter into the pan and swirl around until it covers the bottom of the pan. Place 1/3 cup of mixture into the pan and repeat once or twice leaving enough room to flip the pancakes. Cook for 40 seconds -1 min depending on the heat, when the bubbles start popping in the mixture it is ready to flip. Cook for a further 40 seconds. Remove from pan onto a serving plate. Wrap in foil to keep warm and repeat the process with the remaining mixture.

Serve the pancakes with a slather of butter and a drizzle of maple syrup finished off with pieces of cut banana.

Other serving suggestions would be stewed berries and cream or caramelised apple and ice cream.

Don't forget to enter the Low FODMAP cookbook giveaway that is running until Thursday the 15th of December. Click HERE to enter.

I will be sharing this recipe over here at Simply Sugar & Gluten Free