We do actually eat these gluten free pancakes everyday! My kids eat them for breakfast every morning. I now tend to add some spinach to them more often than not to make them ultra nutritious, but these ones are still a tasty and healthy alternative to toast and shop bought breakfast cereals.
My gluten free pancake recipe has evolved over the years as I’ve experimented with different types of egg replacer. I’ve experimented with ground flaxseed, aquafaba and banana but apple sauce wins every time. The sweetness of the apple sauce works brilliantly and it makes it puff up into a spongy middle.
These are best made the night before, not only to save time in the morning, but actually if you leave these out of the fridge and let it sit overnight, they become much fluffier. This is a little ferment going on from the buckwheat. Buckwheat is easy to ferment, so leaving it out at room temperature for around 7 hours does great things.
The other thing to consider when making these pancakes is to make them a nice thick texture, rather than the european thin crépe pancakes. The thick texture lends itself well to these gluten free buckwheat pancakes. I tend to cook them on a low to medium heat for a good 2-3 minutes on each side. If you cook them too fast, they will be gooey in the middle and if you cook them too slow the bubbles won’t form and the pancake will be flat.
You can eat the pancakes simply with a mix of fruit, yoghurt and maple syrup or honey. You can get some of my top tips for pancake toppings.
Great new product alert – Doves Farm Freee now have a buckwheat flour that is safe for coeliacs. Previously their buckwheat flour was milled in a factory with gluten products, but they have clearly revised this and it is now safe to eat! Great news!
Happy Pancake Day…!! Enjoy.
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Everyday Buckwheat Pancakes
- 100g Buckwheat flour
- 1tsp gluten free baking powder
- 1tsp bicarbonate of soda
- 1 Tbsp Apple sauce
- 1 tsp vanilla essence
- 280ml unsweetened almond milk.
- 1 tbsp coconut oil
- Step 1 Put all dry ingredients in a bowl and mix together, add apple sauce, vanilla and almond milk. We whizz this up with a hand blender and I often leave over night in the fridge (or leave on the side if you want a slow ferment) so its ready for the mad morning rush before school.
- Step 2 When you’re ready to cook. Heat up a small frying pan on a medium heat the coconut oil and then add small amount of the mixture about 5mm deep. Let cook on a slow to medium heat. Depending on your cook this may vary. After about 5 min, flip the pancake wth a spatula and cook on the other side.
- Step 3 Serve hot and add the toppings. Eat immediately.
Buckwheat Flour, baking powder, bicarbonate of soda, apple sauce, vanilla powder, almond milk and coconut oil.