It’s pancake day in the Davis household and I wanted to make something that my GF & DF clients and followers could enjoy. These pancakes contain buckwheat, a fruit seed related to rhubarb that contains fibre and trace nutrients such as manganese, copper and magnesium. If you are looking for a purely GF version, just substitute buckwheat flour in your traditional pancake recipe and enjoy!
Gluten & Dairy free pancakes
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Cook time
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The thing that frustrates me most about gluten free recipes is when they fall apart in the pan - not these! A lovely slightly thicker pancake with a mild coconutty flavour, a perfect base for your favourite topping. Simply add lemon and coconut sugar and enjoy!
Author: Radianthealthnt
Ingredients
- 150g of buckwheat flour
- 400ml of coconut milk (and splash of water if needed)
- 1 large egg
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- pinch of Himalayan pink salt
- 1tsp of baking powder
- Coconut oil for crepe pan
Instructions
- Mix all dry ingredients in a bowl
- Mix the coconut milk and egg together in a separate bowl until a smooth consistency
- Combine the two mixtures and whisk to a smooth consistency
- Heat coconut oil in the pan on a medium/high heat
- Cook until golden brown on each side (4+mins per side)
- Turn with a spatula (do not attempt to toss!)
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