Milk-egg-wheat-gluten-corn free Buckwheat Pancakes
From elsepeth27 17 years ago
- 20 minutes to make
- Serves 3
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 couldn't use almond or soy milk. Read more Coconut is much thicker than regular milk, so the resulting batter is rather thick also, and so if you like thin pancakes, you may want to add a few tablespoons of water, juice or other milk. See less
Ingredients
- 1 cup buckwheat flour shopping list
- 1 tsp gluten and corn free baking powder shopping list
- 2 Tbsp sugar shopping list
- 1/2 tsp salt shopping list
- 2 Tbsp potato starch shopping list
- 1 cup + a little more coconut milk shopping list
- 2 Tbsp olive oil shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
Great recipe for a skimpy cook that I am. Just wondering if I could use gluten free SR flour. Will let you know if it works out. Blessings for Easter :)
nadaism
in Bathurst loved it
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I love this recipe. I add mashed banana to it and some water to thin it out. I then spread thin on a hot iron skillet, almost like a crepe or Swedish pancake... My kids love them! For more recipes (especially muffins ad breads) that are GF, EF, CF, ...more
spanglish
in loved it
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