Gordan Ramsay’s Gluten Free Peanut Butter Pancakes
Let me tell you, these pancakes are little gems! Not only do they taste AMAZING, but of course you would know that being Gordan Ramsay’s recipe.
“This is a simple gluten-free pancake recipe that provides lots of energy but won’t slow you down. Make a big batch and watch everyone devour them, knowing that they will be full of good things to draw on in the day ahead. It works just as well with other nut butters, so swap in cashew, hazelnut or almond butter for a change.”
250g peanut butter, smooth or crunchy
4 tbsp natural yogurt
1 tbsp rapeseed oil, for frying
Mixed berries or banana (optional)
Honey or maple syrup, to serve (optional)
1. Mix the peanut butter, eggs, and yogurt together in a bowl until well combined. The mixture should be a thick dropping consistency.
2. Place a large frying pan over a medium heat. Add the rapeseed oil and heat, swirling around the pan to coat. Add a heaped tablespoon of the mixture to the pan and spread until it is the thickness of a Scotch pancake. Cook for 2–3 minutes, until lightly coloured, then turn over and repeat on the other side.
3. Keep the pancakes warm in a low oven or wrapped in a tea towel while you cook the rest of the mixture.
4. Serve up with mixed berries, as well as a drizzle of honey or maple syrup, if desired.
PER SERVING: 418 KCAL, 29g Fat, 7g Saturates, 18g Carbs, 14g Sugars, 4g Fibre, 19g Protein, 0.60g Salt
Designed by Gordon Ramsay for Royal Doulton