Gluten Free Grain Free Sunday Pancakes
Recipe type: Breakfast, Paleo
  • 2 tablespoons chickpea flour + 2 tablespoons water
  • 2 teaspoons agar powder
  • ⅓ cup warm water
  • 90g gluten/grain free flour mix
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons buckwheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon .
  • 2 teaspoons almond milk
  • ½ cup water
  1. In a small bowl, mix chickpea flour, 2 tablespoons water, agar and ⅓ cup warm water. Use electric beaters to beat together until small bubbles appear
  2. Add in flours, baking powder, cinnamon, oil, milk + another ½ cup water. Beat again until, ta daaaaaa: you have pancake batter
  3. Use a little extra coconut oil to oil a small frypan. Over a medium heat, pour enough batter to cover the entire bottom of the pan – you may have to lift and tilt your fry pan to help spread the batter
  4. Flip your pancake with a spatula ONLY after small bubbles appear on the surface. Brown well on both sides before serving straight away – OR – place on wire rack to breathe while you cook the rest of your pancakes (anyone else love a good pancake stack?!)
  5. Serve topped with whipped coconut cream, maple syrup, fresh berries and crushed dehydrated strawberries (as pictured) OR top with chia jam, crushed nuts, organic molasses, nut butter – anything that’s good for your gut garden, which means you must KEEP IT REAL!
Recipe by Danielle Shine at