I was very happy with how these pancakes turned out when I did some experimenting this morning. It’s rare to find that fluffy texture with gluten-free food but this recipe makes filling, delicious pancakes with a fab texture. It’s something everyone can enjoy rather than just a replacement for gluten-free people.
You will need:
1 Mug of buckwheat Flour
1 Mug of almond milk, hemp milk or whichever milk you like
1/2 an apple, grated
1 teaspoon of GF baking powder
1 teaspoon of cinnamon powder
Put all the ingredients in a jug/bowl and whisk up, the consistency of the mixture should be a bit gloopy. You can play around with the measurements to get a mixture that is thick enough, e.g add more flour if it’s too runny.
Next heat some coconut oil or olive oil in a frying pan and put in a small ladle of the mixture into the pan, can usually fit 3 or 4 pancakes in at a time. Turn the pancake over when it’s starting to look cooked then when both sides are done, serve with your favourite topping. Honey is perfect with the apple and cinnamon, especially if you’re in a rush and just need to sprinkle something over!
Agave syrup is a great syrup if you want to avoid the sugar overload in things like golden syrup, it’s got a low GI.