Healthy, Allergy-Free Recipes

Buckwheat Pancakes

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Simple breakfast pancakes, ready for a range of fillings... or have them on Pancake Day with lemon and fructose or agarve syrup.

 

Ingredient list

100g buckwheat flour (or mix with other gluten-free flour)
50g arrowroot
180ml rice milk (or almond milk if you\'re not avoiding nuts, or soya milk if you\'re not avoiding legumes eg: on the Best Bet Diet)
120ml water
pinch of salt

Preparation

Sieve and mix together the buckwheat flour and arrowroot in a bowl.

Mix the rice milk, water and salt together, and add it gradually to the mixture in the bowl until it is a thick pouring consistency.

Heat a greased non-stick frying pan, and pour enough mixture into the pan to cover the base thinly.

Cook and flip until golden brown on both sides.

Serve with maple syrup / sliced banana / runny strawberry jam / stewed apples with cinnamon / smoked salmon and wilted spinach or any other filling of your choice.

Recipe details

  •  
  • Cost
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Dairy free
    No
  • Egg free
    Yes
  • Legume free
    Yes
  • Nightshade free
    Yes
  • Gluten free
    Yes
  • Nut free
    Yes
  • Low GI
    Yes
  • Best Bet
    Yes
  • Citrus free
    Yes
  • Paleo
    No
  • Raw
    No
  • Servings
    4
  • Preparation time
    15 minutes
  • Degree of difficulty
    Easy
  • Read
    2264

Notes

Buckwheat pancakes are a little like French \'gallettes\' which are eaten with savoury fillings such as ham, cheese, spinach or mushrooms. Be imaginative and create your own favourite breakfast / brunch combination!
This recipe should make 8 pancakes.
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Egg free
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