Go Back
gluten free pancake topped with boiled eggs, chives and cress on a white plate

Gluten-free olive and sun-dried tomato pancakes

American-style gluten-free pancakes with a delicious topping
Recommended:
towards the end of the chemo cycle
Print Recipe Pin Recipe
Prep Time 35 mins
Cook Time 5 mins
Total Time 40 mins
Servings 2 po

Ingredients
  

  • ½ cup chickpea flour
  • ¼ cup buckwheat flour
  • 1 ½ Tbsp mixture of flaked almond and pumpkin seeds
  • 2 Tbsp oats
  • ½ cup oat milk
  • 1 egg, preferably organic
  • 2 tsp dried oregano
  • 8 chopped marinated black and green olives
  • 2 Tbsp sun-dried tomatoes soaked in boiling water until soft and then chopped
  • ½ tsp extra virgin olive oil
  • ½ tsp baking soda
  • a pinch of salt
  • a pinch of baking powder, optional
  • 1 tsp apple cider vinegar

Topping

  • 2 eggs, preferably organic
  • 2 tsp mayonnaise
  • ½ tsp extra virgin olive oil
  • 1 tsp mustard powder
  • a bunch of chives
  • a handful of micro salad cress, optional

Instructions
 

  • Measure all the ingredients.
    pancake ingredients with olives, sundried tomatoes and herbs arranged on a white plate
  • Mix all the dry ingredients in the bowl.
    dry pancake ingredients in a white bowl
  • In another bowl, whisk the egg, add the milk and whisk again until combined.
    Pour into the bowl with the dry ingredients, mix well and let it sit for around ideally 30 minutes or use it straight away if you’re too busy.
    Add the vinegar into the batter, followed by chopped olives and sun-dried tomatoes.
    wet pancake mixture topped with chopped olives and sundried tomatoes in a white bowl
  • Heat up a flat frying pan on medium-low heat and add a couple of drops of olive oil.
    When the pan is hot, pour half of the batter into the middle and spread it around into the desired shape of the pancake. When you see little bubbles forming on the surface, flip it over and cook on the other side for a couple of minutes, careful not to burn it. Repeat the process for another pancake.
    half cooked pancake in a frying pan
  • For the topping:
    Boil some water and cook the eggs on medium-low heat for 15 minutes.
    eggs, chives, cress and savoury pancake toppings on a white plate
  • In a smaller bowl, mix the mayo with a few drops of water, add a little bit of olive oil and whisk with a fork until smooth. Add the mustard powder and combine.
    Chop the chives into small pieces, cut the boiled eggs into small pieces and combine them with the chives and the mayo dressing.
    boiled egg in an egg slicer and a mayo with chives in a white bowl, both on a white wooden table
  • Top the pancake with the egg mayo and decorate with some chopped micro salad cress.
    gluten free pancake topped with boiled eggs, chives and cress on a white plate
Keyword breakfast, gluten-free, pancake, simple