Milk-egg-wheat-gluten-corn free Buckwheat PancakesFrom elsepeth27 8 years ago
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 Cookelsepeth27 Forestville, NY
The Rating3 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
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, ...morespanglish in loved it