New gluten-free, dairy-free, sugar-free baked pancake

This moist supersized pancake is actually baked in the oven like a cake and is packed with amazingly healthy ingredients to help balance your blood sugar. When I first made it as thick pancakes, I had run out of eggs so had to improvise, but found it worked very well and haven't changed it since. I then baked it in the oven and that was even better. It works best with a selection of delicious toppings including fresh fruit, compotes, yoghurts (Nush almond yoghurt is great on it), nut butters, tahini, sugar-free jams or all of the above!


It was invented because I am in the middle of doing a nutrition course for balancing your hormones from Purple Carrot Nutrition and the first week is all about balancing your blood sugar. Balanced blood sugar positively impacts on all the hormones and helps take the pressure off the adrenals that have to work much harder if there are blood sugar fluctuations.


I have chosen the ingredients because they were all mentioned in different ways on our course for helping to balance blood sugar.


Almonds: boost insulin sensitivity

Buckwheat: one of the good low GL carbs (also gluten free) that is also high in protein

Raw sunflower seeds: Quality fat and protein, high in magnesium for blood sugar control

Chia seeds: high in essential fatty acids (good quality fats), high in fibre and also protein.

Cinammon: could help boost insulin production in cases of insulin sensitivity

Apples: A fruit that is not too sweet and part of your balanced plate


Berries are a great low glycaemic load option to add a bit more sweetness, and are full of antioxidants.


Ingredients:


1/2 mug of almonds (ground in a vitamix or other processor)

1/2 mug of buckwheat flour

1/3 mug of raw sunflower seeds

1/3 mug desiccated coconut

2 tablespoons of ground chia seeds

2 tablespoons of psyllium husk powder

1 tablespoon of olive oil

1 1/2 small grated apples (or one large one)

1 teaspoon of cinammon

1 teaspoon of bicarbonate of soda.

1 mug of oatmilk (or any dairy free milk)

3/4 mug of water

A pinch of salt


Combine all the ingredients together. Leave for at least 30 mins to 60 mins for the mixture to coalesce well. It should be fairly stiff but still easy to mix.


Grease a 22cm cake tin with coconut or olive oil


Cook in a preheated 160 degree celsius fan oven or 170 degrees normal oven for 30-40 minutes until a knife comes out clean and the top is golden brown.

Leave to cool for about 15 minutes in the tin and then carefully turn out onto a plate.

Delicious for breakfast while still warm with the selection of toppings.