Gluten-Free Buckwheat Pancake

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Not only for pancake Tuesday, you'll want to have these pancakes for breakfast all day every day. Extra batter can be refrigerated for several days

Ingredients

  • 1 cup buckwheat flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 egg (free range/best organic), beaten or egg replacer mix

  • 1 cup rice milk or dairy free alternative of your choice

  • ½ tsp cinnamon (optional)

  • 2 tbsp. melted butter or oil

  • For sweet version add 1-2 tbsp honey or agave syrup or very finely chopped dates to the batter and  serve with apple or pear puree or homemade chocolate sauce.

  • For a savoury version serve with a side salad or a small portion of kimchi

 Method

  1. Heat a pan (griddle or skillet) and grease lightly with oil. It is ready when small drops of water sizzle and disappear almost immediately.

  2. Mix dry ingredients together; add egg or egg replacer, milk and butter or oil, beating well after each addition.

  3. Pour 1/4 cup batter for each pancake onto hot pan. Cook 1 to 1½ minute, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown.

Egg Replacer: 1tbsp (15g) flax seeds or milled flaxseeds and 115ml (4fl oz/ 1/2 cup) water, simmer for five minutes. This will produce a mixture, which is the consistency of raw egg white and equates to one egg. You do not need to strain the mixture, as the seeds will just add flavour to your recipe.

BreakfastDenise Rushebreakfast