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!
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
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.