Recipe

Milk-egg-wheat-gluten-corn Free Buckwheat Pancakes Recipe

	Elsepeth27 / All my dishes 7 months ago I just learned that buckwheat is not related to wheat, but made from a fruit! Perfect for gluten/wheat free baking! These pancakes use no milk or eggs, in addition to being gluten/wheat and corn free. I used coconut milk, but there's no reason you c... More Prep:10m Cook:20m Servings:3	Elsepeth27
	allergenfree buckwheat

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Ingredients

1 cup buckwheat flour

1 tsp gluten and corn free baking powder

2 Tbsp sugar

1/2 tsp salt

2 Tbsp potato starch

1 cup + a little more coconut milk

2 Tbsp olive oil

Directions

Heat the skillet to medium heat while you are preparing the batter. (You don't want the skillet too hot; due to the thickness of the batter, they take a little while longer to cook than regular pancakes, so too hot will result in burning the edges and a raw middle.)

Combine the dry ingredients.

Mix in the coconut milk and oil until the batter is smooth.

Make sure that the skillet is hot, water will sizzle and jump if you put just a drop on.

Pour pancakes to the size that you prefer. I use a serving spoon or a ladle to do this. Because this batter is thick, you may have to even out the cake with the back of your spoon, this also makes it difficult to get perfectly round cakes. .

When bubbles start forming around the edges, cover the cakes with a lid for thirty seconds to a minute; this will stiffen up the top of the batter just enough so it doesn't drizzle off when you flip it.

When the pancake has bubbles throughout, flip it. Depending on how thick your cake is, you might not get a lot of bubbles.

Cover with the lid again for at least part of the time, so that you ensure cooking throughout.

When cut, the cakes will be dense, but should not be sticky in the middle.

Serve and enjoy!

If you are making a larger batch to serve, you can put the cakes on a cookie sheet and cover with tin foil and keep them in an oven set to warm.

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