These are DELICIOUS!!!! I can't lie, I didn't invent them I got inspired by this FANTASTIC website: Nutritionstripped. These yummy nuggets of fun are Gluten Free, Dairy Free and you can pretty much put what you like in the base. I went for coriander, shredded broccoli, sweetcorn and spring onion. I reckon they would taste great with Parsley or thinly sliced peppers.
I love these as they use oats instead of wheat flour which makes them a grain based meal and slow release energy with low GI. I made my own oat flour by putting 1 cup of gluten free oats into the blender until a nice powder, you can also play with the consistency of your flour if you want it thicker and chunky. It's like peanut butter, some like chunks others like smooth. They took me about 7 minutes to whip up the batter and 10 minutes of cooking. I used coconut oil but you could use canola oil also. Refrain from Olive Oil at high temps as it burns. The original recipe used a spoon of dijon mustard as well which you could try to add another level of flavour and you could also swap the coconut flour for chick pea flour.
You will need:
- 3/4 cup oat flour - see above
- 1/2 - 3/4 cup of almond milk (add 1/2 then add more at the end depending on how thick you want your batter)
- 2 tablespoons of coconut flour
- salt / pepper
- handful of chopped coriander
- spring onion finely chopped
- handful of shredded broccoli (the stem, not the florets)
- handful of sweetcorn
- 4 egg whites
- 1/2 garlic clove crushed
Beat / whisk all the ingredients together until you get a batter. Be prepared for a lumpy batter with all the extra ingredients so keep mixing till it's as smooth as you can get it. Mine started out a bit thick so I kept adding almond milk till it was a nice pancake consistency. heat up coconut or canola oil in the pan and ladle out spoonfuls into the hot pan. You will notice when they are done because you will see air bubbles, When you do, flip them. Serve with salad.