More people are going gluten-free for various health reasons, especially as gluten intolerance has become such a pervasive issue in recent years.
Fitness icon, elite CrossFit athlete and personal trainer Nicole Warburg Mackenzie generally suggest that people stay away from gluten, wheat, flour and sugar as these ingredients are consumed in excess in modern westernised diets and have been associated with a number of common adverse health and digestive disorders.
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“The rising incidence of this condition correlates with our shift to a generally more processed diet, which is dominated by foodstuffs that are far more likely to contain wheat or gluten. We generally eat more fast foods, the bulk of which contain gluten – think pizzas, hamburgers and hotdog rolls, sandwiches, biscuits, cakes, and battered and crumbed fish.”
In addition, many health foods have traditionally consisted of whole wheat or rye or oat ingredients, which all contain gluten. To reduce her gluten intake, Nicole often makes this tasty breakfast alternative for her and her family.
“This is one of my favourite alternatives to oats and whey in the morning,” says Nicole.
Gluten-free pancakes, crumpets or muffins
- 40g gluten-free oats
- 1 whole egg
- 1 scoop of good quality whey
- Sweetener (optional)
- Pinch of salt
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- Place all the ingredients in a blender and blend. Add water to achieve the desired consistency. If you want, pancakes add a fair amount of water; for crumpets add a little water and baking powder.
- Let a pan heat up and cook either your pancakes or crumpets. You can also take the crumpet mixture and place it into a muffin tray and bake on 180°C for about 10-15 minutes for oat muffins.
- Serve with almond nut butter and honey.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.