Dawn's house -hold favorite Pancakes from the Peninsula Hotel


2 tablespoons ground flaxseed
cup barley flour
cup spelt flour 1 cup and 2 tablespoons gluten-free all-purpose unbleached flour
2 tablespoons baking soda
11⁄2 teaspoons baking powder
11⁄2 teaspoons Himalayan salt
2 tablespoons brown sugar
2 tablespoons apple sauce
1 tablespoon manuka +20 honey
3 large eggs, beaten
21⁄2 cups low-fat buttermilk
2 tablespoons canola oil
1 cup rolled oats
1 8Greens tablet dissolved in
2 tablespoons water
Olive oil, for greasing
Maple syrup, to serve


Add flaxseed, barley, spelt and all-purpose gluten-free flours to a large mixing bowl and thoroughly mix together.

Add baking soda, baking powder and salt using a hand- held blender.

Add brown sugar, apple sauce, honey, eggs, buttermilk and canola oil and whisk to incorporate. Add rolled oats and mix until thoroughly distributed through batter, then stir in the 8Greens water.

Cook pancakes on a hot griddle or pan lightly coated with olive oil. Ladle 1⁄4 cup batter onto griddle or pan. Sprinkle blueberries onto pancakes before batter sets.

Remove from pan and serve immediately with maple syrup. We like to dip the pancakes bite by bite into maple syrup so the syrup does not disappear into the pancakes.

Also, this is a trick to use less syrup, which is certainly not something I tell my little ones.

 Makes 16 pancakes to serve 4

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