How to make healthy pancakes by World Cookbook Award winner Bridget Davis ⭐⭐⭐⭐⭐

good morning everybody it is frigid here
from Bridget’s kitchen wishing you a
very happy start to your weekend if you
have just gone until Saturday like we
have here in Sydney happy weekend
everyone
we can’t for me usually involves family
a little bit of cleaning of the house a
little bit of food of course but mainly
about spending time with the people that
we love and what could be more amazing
than a weekend which also has a
celebration like Father’s Day so
tomorrow here in Sydney in Australia
also believe in New Zealand as well it
is Father’s Day so I thought I would
share with you guys this morning my
recipe for a very super duper ultra
healthy pancake so these pancakes by the
way if you like a good buttermilk
pancake you’re gonna love these pancakes
for a start but the difference between a
normal buttermilk pancake like American
soul pancake and the pancakes I’m gonna
teach to you guys today is my pancakes
are gluten free
they also sugar free and they are dairy
free as well so they’re really good for
us and they’re super easy to make so I
thought I would share that with you guys
today but please let me know if you’re
joining me today let me know where
you’re coming from I’d love to know
everyone’s coming from today as we go
through this awesome recipe for Father’s
Day for pancakes I do love a good
pancake I have to say I’ve been I’ve
been a fan of pancakes and every single
time I travel to and I have to say to
the u.s. I’m always so impressed by the
pancakes they’re like the size of your
head right they’re huge and they’re
really really fluffy and I’ve always
been really really impressed with how
they look not so impressed with what
they do to my body once they get inside
so they tend to make me feel a little
bit heavy they tend to make me feel not
so good and what I’ve realized in over
the last couple of years and one of the
reasons why I do gut health is my body
does not deal with gluten very well good
morning – Shirley and good morning –
Roseanne joining us thank you ladies I’m
saying it’s my body’s not too good with
gluten so I’m always looking to find or
get someone else might join
from from Perth from W as well did Miley
to you and and Roseanne know each other
you’re both from Perth early morning for
you guys in Perth is it’s three hours
behind so these are thank you for
joining me
so you when it comes to gluten it’s one
of those ingredients and gluten is we
know we find gluten and a lot of white
flour products so think about bread
white bread any type of bread even
wholemeal bread or even seeded bread
tends to have gluten in them we also
have and thank you for joining joining
us from Bundaberg this morning thank you
very much so we’ve got gluten is a white
white flour oxo breads cakes muffins
cookies things that have been crumbed
and processed no meat has gluten a lot
of our snake food has gluten in it as
well
now obviously our biscuits now cookies
and what I find personally and I do keep
joining us from total good morning good
morning to total MIT so what I tend to
find is that my body lets me know
instantly when I’ve had gluten so I am
doing lots of recipes for us because
it’s for me and for my family but also
for us as well
where I’ve taken that gluten component
out of it and if you want to think about
pancakes you tend to imagine that
pancakes are made from plain white flour
so do a different type of campaign cake
today I remember I also said that my
pancakes are gluten free they ask your
gut free and I’ve even managed to take
the dairy component out of them it’s
really awesome is they are light and
they are fluffy and they are stackable
and if you like I said if you ever
travel to the States and you’ve seen
these big buttermilk
style pancakes this is what I’m making
for you guys today so they’re a great
recipe yes maybe you’re gonna make them
for Father’s Day tomorrow
wonderful or maybe it’s just you’re
gonna make for someone you love or maybe
it’s going to make it for yourself
because it’s a wonderful treat and it’s
such a nice alternative to normal heavy
pancakes so let’s get into the rest
I’m gonna bring you down to the beach
over here so we can see what’s going on
once again they’ve got my scales and you
may notice a little bit of a worse
happening in the background actually
already got my pan on on a very low heat
it’s just heating up gently it’s a
nonstick I’m not gonna do it in a wok
today that’s my best nonstick at the
moment you can just use a normal frying
pan for this nonstick definitely helps
it’s going to make it a lot easy for us
a tip well twist our pancakes once
they’re going coming in the pan we need
to flip them over so I’ve just got that
on a really low heat and it’s just so to
heat through well we’re gonna make the
pancake batter
so because I’m gonna make it directly
onto my scales which is so so easy I put
my bowl straight onto my scales here and
then I just go and I zero it and zeroing
it most guys will have this function
when you zero it it takes it back to
zero even though we’ve already got this
bowl on so now I can start weighing and
the mixture is actually really really
really simple so I’m using a gluten-free
flour plain flour mixture you could use
a combination of flowers you could use
some corn flour you could use a little
bit of buckwheat flour even it doesn’t
have gluten so like I said I’m using a
gluten-free flour and into there I have
put 280 grams of flour which is around
about 10 ounces so 280 grams of flour
and by the way before you ask this
recipe is only available on this video
cuz I’ve never made it before this is
the well I made it this morning a couple
days ago but there’s a first time I’ve
actually had this recipe go live just in
case you’re wondering
so 280 grams of plain gluten-free flour
is in here now which about 10 ounces the
next thing I’m going to do is take up
some baking powder and I’m gonna use 1
teaspoon of baking powder it’s gonna go
in and I’m also gonna add in
half a teaspoon of baking soda or
bicarbonate this is what’s gonna give
our pancakes up to you belong with the
baking powder a lovely ride so that goes
in there as well I’m throwing it also
just a pinch of salt remember we always
say salt helps to bring out the flavors
so we’re adding just a little pinch of
salt is gonna go in there and remember
this is a sugar-free pancake recipe so
I’m just gonna add just a tiny bit of
sweetness with my excellent felt powder
but the other reason I’m adding inulin
and I’m adding in two heaped tablespoons
of inulin powder and the reason I’m
adding in amulet we love analysis and
fiber soluble fibre to these paintings
so they even healthier for us and they
become a premium economy so we’ve got
that in there as well give that just a
bit of a stir Thank You Julie for loving
like my recipes my video recipes good
boys of tomorrow as well to give it a
little bit of a stir I’m gonna add just
a little bit of know that’s all the dry
so I’ve got my flour I’ve got my flour
on it 290 grams I’ve got one teaspoon of
baking powder half a teaspoon of baking
soda and two heaps tablespoons of inulin
that’s our dry ingredients so I can now
move that off to the side because the
next thing I want to do is our wet
ingredients and I always keep these
separate so my dry ingredients is here
I’m gonna actually do my wet ingredients
into these two bowls here and for our
wet ingredients we’re gonna be using two
eggs and what you need to do with the
eggs is we’re gonna separate them so
that’s why I’ve got two bowls here so
just cracking them in half and then
using my thumbs
I’m gonna gently break them apart like
that because what I want to do is
separate the white from the yolk and the
best way to actually do that it’s just
to transfer the yolk from one side to
the other and once it’s done we’re going
to put that egg white into one and we
put the yolk into another I’ve got a
little bit of the open there and the
best way if you do get a little bit of
yolk and your egg right the best way to
get it out is taking a clean eggshell
and just put it in there and would you
believe that the yolk is completely
attracted to the Ignat to the eggshell
and now I’ve just got pure white so take
it all that little that little mistake I
made it’s completely gone from these
bowls out so do it one more time so you
guys can see in action so take a look at
AG crack it in half using my thumbs
I’m just going to separate it very
carefully and then I’m going to once
again carefully transfer the yolk and
the white between the shells so got yolk
in here which now goes into One Bowl and
I’ve got pure whites in here and you’ll
see very soon those whites to be queue
up alright so working with our egg yolks
continue any liquid ingredients it for
me I’m adding a little bit of apple
cider about half a teaspoon of apple
cider vinegar that’s actually gonna help
our baking soda to activate that’s why
we’re putting their neck and in liquid
wise it’s up to you what liquid you use
because there’s a dairy-free version of
these pancakes I’m actually using
unsweetened almond milk you can also use
coconut milk if you like but I find it
unsweetened almond milk
she really delicious thanks pretty good
works really well pancakes so back again
it goes onto our measuring our scales
I’m gonna zero it again I’m gonna change
the modes I headed in Graham I change
the mode to milliliters which measures
liquids and I’m gonna add and quite a
bit quite a bit 518 mils of unsweetened
almond milk this make this is by the way
this makes a really decent amount of
pancakes this is a really really rig and
bristly so 580 mils of almond milk or
coconut milk or oat milk or macadamia
nut milk or whatever milk you want that
is non-dairy
then goes into the
a little bit of whisk we just want to
make sure the egg yolk is mixed through
the almond milk they’re quite well and
that is the liquid portion done there’s
only one more thing that I need to do to
that to be to the ingredients before we
can start to combine and that is I’m
actually going to take rid of those egg
whites that I put into another and in a
bowl they need to be whipped up anything
with it for me to do now is to hook them
up and I’m just going to use this little
machine here which is electric whisk and
well whip up my egg whites like I’m
making pavlova or meringue this step is
really important and yes you can do it
by hand way with a whisk
obviously this is going to be a lot
faster and gonna use a lot less muscle
power so you can use one of these but
what we’re doing is we’re whipping up
the egg whites to their really stuff
there’s going to help to make our
pancakes lovely and light and fluffy so
I want me to talk much let’s go make a
bit of noise but here we go
so take too long with a little little
gadget
and what we’re looking for is stiff
peaks already I’ve got softy so this
here is called soft peaks you see it
still a lot of movement in there I want
a little bit stiffer than that
show you we’re progressing not quite as
thin as it was before but I’m going to
go just a little bit further
now do you see that and when I push the
whisk through the egg white actually
holds its shape so you get these little
Peaks coming off it that’s what you’re
after
this is stiff peaks and what we have
done here with all that whiskey is we’ve
incorporated air into the whites and
then it’s going to make our pancakes
lovely and fluffy as to being dense and
stodgy which is what we want so that’s
perfect
let me just get that little guy out of
the way there there we go
so going back to my liquid here it is
this remember was my almond milk and my
two eggs I’m now gonna add in just some
a little bit of coconut oil and I’m
putting in 60 mils of melted coconut
oils gonna go into here I put about 70
mils of coconut oil because I’m gonna
use that the remainder to actually
grease the pan so that goes in all we
need to do now is take our liquid
ingredients and mix it them to our dry
so you can make a well in the middle if
you wanted to can put it up to you just
tip it all in there make sure we get all
that egg up you don’t want to waste any
of that egg yolk make it very rich and
lovely and creamy taking out my whisk
remember this is a this is a better so
it’s gonna be quite liquidy you’re not
making a dough like you’re making bread
remember it is a better so it is going
to talk here to be a lot thinner and if
you were making like cookie dough or a
cake mix but you’ll notice even as you
begin to whisk it I’m just trying to get
rid of the lumps here as you’re
beginning to whisk it up it has already
started to just thick it ever so
slightly so you’re not making soup soup
but it’s also not thick like cake better
you see that so that’s
consistency we’re after so give it a
good worth skipper all those lumps when
it comes to gluten-free pancakes you
don’t have to be too concerned about how
much you whisk it because there’s no
gluten in here so it’s not gonna make it
all stringing on and sort of gluey
because we’ve actually removed the
gluten the gluten portion which is great
and now that I’ve done it for a little
bit look right it’s really thick tup
thickened up really really well so I’m
going to incorporate now those whoops
egg whites into the mix but the the type
of method that I’ve been doing with this
I’m not gonna whisk it because I want
the what I’m the air to be knocked out
of this because it’s a little hard work
of whisking it so I’m just gonna fold
this in so that egg whites go in and
literally this is the hardest part of
this recipe it’s just knowing why you’re
whipping the whites and because you’ve
incorporated all that air you’re gonna
get light fluffy pancakes so the worst
thing I could do now is actually work
the daylights out of this because I’m
going to release all that air that we’ve
trapped in the egg whites best thing for
me to do is to move onto a wooden spoon
and then just gently fold the egg whites
through making sure that we don’t lose
any of that hard work from whipping the
egg whites especially especially if you
work those egg whites by hand you
definitely do not want to knock out all
the work by just being too rough at this
stage so it’s a gentle folding with a
wooden spoon or a spatula you go under
the bottom you fold it over just like
that
and do not worry that you’ve actually
got a little few lumps in there
what’s so good I’m happy with that I
don’t want to overwork it remember want
to keep those egg whites really light
and fluffy
because what then is gonna happen when
we start to cook our pancakes cause
we’re going to get a lovely rise out of
it so now I’m gonna bring you guys down
down this way let me get rid of that
that’s annoying me machine bring you
down here alright because I want you
guys to look straight into my pan as
we’re doing this okay
I’m gonna straighten it up that way that
way there we go you guys can see
straight in there okay right so I have
this remember I had that on medium heat
it was a nonstick pan if you’ve got one
really really good idea when we are
making pancakes that we do use a
nonstick pan because that’s just going
to help us with the flipping action so
I’m gonna turn I just got on low I’m
going to now put it on to medium heat
and then make my head a little bit of
coconut oil leftover that I had melted
I’m gonna use a brush rather than
tipping it because then you get a
lighter coating and just a pastry brush
I’m just gonna run it over the edges of
around the edge in on the base of our
non-stick pan there and then depending
on how big you like the pancakes I do
find that two tablespoons like heat
tablespoons there’s a really good
portion per pancake and look how much
money you can make heaps and heaps out
of the poetry of this recipe it is such
a good one but you can really see then
our pancakes not flat so I was able to
really easily spoon the mixture into the
base of the pancake so this is the
consistency that we’re looking for so it
kind of just drops off the spoon like
that so you want to resist the urge
right now to do anything this is the
time where you might get put on the jug
on the kettle start making a cup of tea
or made me think about the other things
that are gonna be serving with your
pancakes and today I’m gonna talk about
a couple of examples for you guys which
I think will be just amazing but don’t
don’t stray too far from your from your
pan if you can well have it have it like
for me I always bring one of the kids
and what you are in charge now of
keeping an island
okay because you really do need to stand
next to it and just observe what’s going
on because every cooktop is different
and even though I can do mine on a
medium heat and it works well you might
find with yours depending on what you
use you might be using gas electric or
induction it may take a little bit more
getting used to so stay close to begin
with so you know what’s happening done
the basic easy that it is for me to just
with my little spatula and by the way
this spatula is my favorite show you why
it can do this it’s so flexible and it’s
really really thin so it’s really easy
for me to get under there just like that
and have a look so I’m just looking at
the Beast nil having a look to see what
sort of color we got in the base and we
got a really nice color and by the way
the coconut oil there smells amazing
because that’s what we’re using of
course to cook our pancakes and it’s
really good all right so I’m looking at
it I’m pretty happy I’m going to take
the chance of flipping see that good huh
and you can’t I mean you guys can see
how fluffy it is is that all right look
helpful I feel it
so you want to cook it for depending
like I said depending on the on the type
of cooktop you’re using and also
depending on the pan you’re using but in
general there rule of thumb is you’re
going to be cooking it for about two
minutes on one side and then flipping it
and cooking it for another two minutes
obviously because I’m I’m using a wok I
can only do one of these sized pancakes
at a time you might have a larger frying
pan and you might feel comfortable to do
two or even maybe three but you know
just take your time get used to it I
always start with one my first one is to
test the heat of the pan and then I’m
testing the cooktop as well just to see
how long it takes what sort of response
we’re getting from the pancake mix and I
have to tell you that we are getting a
really really good response from the
pancake mix this morning it’s wonderful
now this type of mixture because there’s
egg whites and then you have to cook it
straight away this is not one that you
can make leave it in the fridge cook it
the next day
we’ll be knocked out of your egg watts
and you will get flat pancakes you get
like griddle cakes we want to have
fluffy pancakes so this is definitely
one that you do as soon as you’ve added
the egg whites what you can do is you
can mix all the ingredients and then
just in the morning when you want to
make pancakes you whip up the egg whites
and fold the egg whites and you can
totally do that
but once you’ve added egg whites so this
makes mix you must cook it straight away
that’s that’s definitely a little tip
for you guys because I know you know
breakfast if you’re making it for dad’s
dad’s breakfast you know you might have
other things also that you’re making and
you want to be a little bit organized so
you can’t be a look at that you can’t
definitely be a little bit organized and
get the mix happening the morning before
by the night before and then you just
add the whipped egg whites you look the
egg whites in the morning and add that
to the batter all right
so Christina’s just asked can you repeat
what you do with the coconut oil please
coconut oil 60 mils of the coconut oil
goes into here and then I keep 10 mils
aside and I just use it to brush the pan
and that’s what we’re using as the to
cook our pancakes and get that wonderful
color remember I’m adding to each
spoonfuls of mixture to the pan and if I
had a bigger pan I’d probably do one
more here one more there as well so you
guys you decide what you want to do with
that well we’re just gonna give it one
more go I haven’t noticed I have not
changed the temperature here everything
is done on the medium and because I’m
using a brush to apply the coconut oil
I’m not getting a pan that is sickly
with oil in fact there’s just enough in
there to moisten the pancake make sure
that we get this lovely golden color on
it as opposed to it being a little bit
burnt so if you’re thinking I don’t have
time to do this quickly unfortunately if
you want to get that type of color
medium heat is the best
if you add too much heat you’ll get them
dark and uneven in color whereas what
we’re looking for is a real gentle even
coloration across the pancake and
because it’s a real fluffy version once
your coloring the outside of the pancake
it needs time to cook through on the
center as well so it’s not doing hence
why a little bit longer is definitely
more ideal than a little bit shorter
we’re gonna have a little look else
feeling never a couple minutes on either
side good flippin if you do like me take
a little bit of a mess push it back into
the bank around he’s too worried if you
make a bit of it if they’re not
perfectly browned that’s okay as well
like you know this is all about flavor
if you do get lovely round ones good on
you if yours are a little bit on
different weird weird wonderful shapes
it’s good to some of the taste right so
gonna taste good so a couple of minutes
on that side I’m now gonna show you how
I would serve my pancakes
what I have today it is I might bring
you back down here so you can see gosh
I’ve got you in a little bit of Bay I
knew how good is that right on a little
bit of a trolley today so I’m the way
that I like to serve my pancakes is I
like to definitely make a stack short
stack long whole stack out completely up
to you but I like there to be a thing a
bit of a stack and because you think you
get a little bit height obviously and
height is really really good and there’s
a couple of different ways that I like
to serve these of course they’re gonna
be sugar free and dairy free and all
that sort of stuff so one of the ways
that you can serve your pancakes as I
have some berries in here so these were
just frozen berries mixed frozen berries
I put the frozen berries into a pan like
this put it onto medium heat and in
about 6 or 7 minutes later what you get
is the most amazing liquid that comes
out there’s no sugar
any water this is literally frozen
berries put into a pan you bring them to
the boil the minute they boil you take
them up the heat and then what you get
ask for you know for not much I’m not
much work as you get that wonderful
juice that comes on your berries plus
your berries about mushy
they hold good form and they’re just
wonderful so you can add very slow let’s
see if this is real we you can add
berries no sugar if you want it to
sweeten it up a little bit and a little
bit of onion to your berries just a
couple tablespoons up any other berries
will just help to give it a bit of
sweetness if you want you don’t have to
but the way that I like to do these
pancakes and imagine that that like a
stack of three or four just like that
and I like to take up under fibre syrup
which is our sugar free alternative to
maple and honey and it’s a prebiotic and
it’s a soluble fiber so it’s gonna give
us a little bit of sweetness and then I
add some berries on top there and of
course some of that liquid which is
gonna be wonderful and just to finish it
off at the moment the berries are a
little bit tough because I literally
just berries that I put into a pot until
a pot and just to finish it off just a
little bit of icing sugar oh sorry
looks like I see sugar a little bit of
inulin powder sprinkle over the top of
our pancakes and our berries and there
you have a beautiful
gluten-free sugar-free dairy-free treat
for anyone but also especially for
Father’s Day which is tomorrow so a
absolutely
happy Father’s Day to all the dads out
there a happy uncle state to all the
uncles that look after kids out there to
all the grandfathers to all the fur dads
to anyone who looks after someone else
with love and absolute unconditional
respect these are for you make them for
someone that you love I guarantee you
you will absolutely adore them alright
guys have a good time tomorrow I’ve got
another recipe to share with you guys
tomorrow morning you can even make that
one for Father’s Day as well and till
then take it
[Music]