Gluten Free Pancakes

These gluten free pancakes are made with a combination of buckwheat flour and rice flour as alternative to cake flour which contains wheat. These pancakes are a great gluten free starch option for patients with coeliac disease, including those with type one diabetes. While they lack sugar, they also lack fibre and protein. The choice of filling is therefore very important as it needs to make up for this lack in nutrition. A low fat savoury mince with added lentils and vegetables is a perfect way to add both the essential elements of fibre and protein. Nutrient balance is important for blood sugar control, weight management and gut health.

If you don’t have buckwheat flour, you can substitute cake flour for gluten free self raising flour in your usual pancake recipe.

Other gluten free pancake fillings include:

• Chicken Stir-Fry
• Chickpea Curry
• Tomato & Basil Hummus
• Creamed Basil Pesto
• Chicken & Lemon Mayonnaise
• Roasted vegetables & feta
• Avocado & tomato relish
• Broccoli & cheese sauce
• Chicken curry or stew
• Chicken strips with bean sprouts
• Scrambled egg & bacon (lean, grilled)
• Low fat cream cheese with spinach & mushrooms
•  Cottage cheese with diced cucumber & peppers

• Banana slices & cinnamon
• Peanut butter & nut sprinkles
• Stewed apple (cook apples with a little sweetener, cloves and cinnamon)
• Plain yoghurt & strawberry slices
• Banana Ice Cream

Portion Control

1 main meal serving = 3 pancakes = 2 carbohydrate portions = 2 slices of bread
≈ 33 grams carbohydrate