Pancakes

How do you top yours?

As Pancake Day/Shrove Tuesday is nearly upon us and it's also the weekend I thought I would share some alternatives options to try. I have gone for one sweet and one savoury and both with naturally gluten-free flours.

Naturally Gluten-Free Pancakes - while a lot of gluten-free flour have hidden nasties in them, buckwheat and gram flour (chickpea flour) are naturally gluten free and has no hidden nasties!

Sweet?…

Buckwheat Pancakes

Serves 6 large portions

355ml of water

3tbsp of coconut oil

120g Buckwheat flour

1 tsp aluminium free baking powder

1/2 tsp salt

1 tsp vanilla

Blend all ingredients together to make a batter

Heat extra virgin olive oil in a frying pan

Add spoonfuls of batter to make pancakes, about 8-10cm across

Cook for a couple of minutes until set on the bottom and bubbles appear on the surface, then flip and cook the other side

Keep the pancakes warm in a low oven while you finish up the batter

Serve with chopped strawberries and blueberries and some freshly ground nuts

Or Savoury….

Chickpea/Gram Flour Pancakes

250g/9oz Gram Flour

2 pinches salt

Pinch freshly ground black pepper

400ml/14fl oz cold water

Coconut oil or ghee, for frying

Place the flour in a mixing bowl and season with salt and pepper

Make a well in the centre of the flour and gradually pour in 400ml/14fl oz cold water in a thin stream, whisking continuously, until smooth and well combined as a thick batter

Set aside for at least 30 minutes, or preferably overnight, at room temperature, to allow the gram flour to fully absorb the water

Add a little coconut oil or ghee to a cast-iron or ceramic frying pan, smear it all over the base, then heat on a medium to high heat

When the pan is hot, add 4 tablespoons of the flatbread batter to the pan, swirling it until the flatbread is 10-12cm/4-5in wide and 2mm thick. Cook like a traditional pancake for 1-2minutes, then flip and continue to cook on the other side until crisp and golden-brown on both sides.

Repeat the process with the remaining batter

These taste great with a variety of toppings including, roasted vegetables and hummus, salmon and avocado or garlic mushrooms. You can also add herbs, spices or fresh chilli into the batter mix - whatever takes your fancy!

They are also a great lunch alternative to wraps.