
I have been working for a while on a simple gluten-free, dairy-free pancake recipe that could serve as the perfect base for adaptations. I wanted a recipe that took a few minutes to prepare, and whether you were familiar with gluten-free pancakes or not, your result would be delicious, and most importantly, stress-free. These pancakes are fantastic topped with fresh, chopped berries and/or spread with Date Puree instead of syrup (for those of you trying to increase fiber intake). It’s important to know that contrary to the name, buckwheat doesn’t contain wheat—it’s gluten-free and an excellent source of fiber and protein.
The pancake recipe has been adapted from the “Naturally Nutritious Wholefood Cookbook” by Heidi du Preez & Karen Werge Tilney.
Buckwheat Pancakes (makes 20-25 medium pancakes)
Ingredients
3 large eggs
¼ cup olive oil
2 ½ cups milk
½ cup Buckwheat Flour
1 cup Chickpea Flour
½ cup Oat / Rice Flour
1 tsp salt
Oil for frying
Method
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Mix the eggs, oil and water well.
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Sift the dry ingredients into the liquid mixture and mix well. Allow the mixture to rest for 30 minutes.
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Fry the pancakes in a medium to hot lightly oiled pan.
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Serve with a sweet or savoury filling.