Xmas Breakfast: Gluten free Pancakes with Ginger and Orange

written by Eloisa 12/18/2017
Xmas Breakfast: Gluten free Pancakes with Ginger and Orange

Within precisely a week it will be Christmas, and as I have said on numerous occasions, it is my favorite fun. I am pleased because my family will come to eat at home on the 25th while on the 26th we will eat at my aunt’s house and we will cook together. As always, Christmas is an occasion to be with the people we love and enjoy their company. Also, recently I have released my first book, and I want to thank you all for the fantastic support you have given me and for having received this e-book with such enthusiasm.

This year Christmas falls on Monday, which for me is Phase 1, so I have decided to propose this delicious recipe for Christmas pancakes, to enjoy the taste of the festivities right from breakfast. It is a recipe very simple and quick to prepare but perfect for these days.

I sincerely hope you like it and wish you all a great Christmas.

Happy Holidays!
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Gluten free Pancakes with Ginger and Orange

Gluten free Pancakes with Ginger and Orange Print This
Phase 1 Serves: 1 Prep Time: Cooking Time:

Ingredients

  • 1/2 cup of oat flour
  • 1 orange
  • 2 egg whites
  • 3 tablespoons of birch xylitol
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup of oat milk *
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of cream of tartar

Instructions

  1. In a large bowl, mix all dry ingredients, flour, xylitol, spices, baking soda and cream of tartar.
  2. In another bowl, beat the whites and mix them with the oatmeal milk. Join this compound with the flour and mix until it is homogeneous.
  3. Let the compound stand in the refrigerator for 10 minutes.
  4. Meanwhile, peel the orange and cut it into small pieces.
  5. Put a nonstick skillet over medium heat, wait for it to heat up and pour a couple or three of tablespoons of the compound and distribute circularly, add pieces of orange and cook for about 1 minute.
  6. As soon as bubbles emerge in the dough, turn the pancake over and leave it for 30 seconds more.
  7. Repeat the operation until the dough and orange pieces are finished.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you got 2 breakfasts for <20 pounds. For a complete breakfast, integrate with half portion of phase fruit.

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbology