Gluten Free (Ready in about 10 minutes), Dairy Free option
Everyone loves a pancake, but not everyone loves the gluten, white flour combo that leaves so many feeling heavy and bloated. What if you could have that pancake without all the pain?
Ingredients
- 150 g pure buckwheat flour
- 1 egg
- 1/3 cup coconut milk
- 2 teaspoons sea salt
- Water, as needed for texture
- Butter or ghee for cooking
Method
- Add the buckwheat flour, egg, and coconut milk to a mixing bowl.
- Mix on low speed until combined.
- Slowly add water while mixing.
- Continue adding water until the desired texture is reached.
- For crepe style pancakes, aim for a creamy soup-like consistency.
- For thicker pancakes, keep the mixture slightly thicker.
- Add the sea salt and mix for another 30 seconds.
Cooking
- Heat a frying pan over high heat.
- Add a teaspoon of butter or ghee to the pan.
- Once melted and spread across the pan, pour in a soup ladle of the batter.
- Cook until bubbles appear on the surface, about 30 seconds.
- Flip and cook the other side for about half the time.
Serving
Top with something lightly sweet, such as low GI raspberry jam or honey.
Makes
4–6 small pancakes, depending on batter thickness.
Tip
Buckwheat can have a strong nutty flavour. Cooking with good quality Ghee will prevent the pancake from sticking and fill out the flavours.
