Gluten-Free Buckwheat Pancakes
Author: Shelley Bennetts
A batch of delicious buckwheat pancakes will feed a hungry mob of kids in quick time. Offer a platter of cut fruit, some honey or maple syrup, cream or yogurt and some grated chocolate for a make-your-own feeding frenzy!
I’ve used yoghurt and baking soda (bicarb) folded into the flour to make them fluffy and light and healthy. If you don’t want to use dairy, you can use 3 tsp of baking powder sifted into the flours instead. But, you’ll have to increase the quantity of rice milk to 250ml (one cup).
• This quantity will make 12 larger or 24 bite-sized pancakes
110g (3/4 cup) gluten-free- plain flour
110g (3/4 cup) Buckwheat flour
¾ tsp bicarb soda
1 ½ cups plain yoghurt
½ cup rice milk, almond milk or your milk of choice
½ tsp vanilla essence
1 tbsp maple syrup
Butter or coconut oil to grease.
In a medium-sized bowl, blend together the yoghurt and bicarb making sure there are no lumps (This will start to swell almost immediately and become like whipped egg white).
Sift the flours together in a large bowl. Whisk together the eggs, milk, vanilla and maple syrup and add this to the yoghurt mixture.
Gradually add this wet mix to the flour, folding and whisking as you go to make a smooth batter. Set aside for about 15 minutes.
Brush a large, non-stick frying pan with a small knob of butter to lightly
grease and heat over medium flame. Use a ¼ cup measure to pour portions of batter into the pan (if you want small, bit-sized ones, use a dessertspoon full), allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and the underside is golden brown. Flip them over using a spatula and cook for a further 1-2 minutes. Transfer to a plate and cover with a clean tea towel to keep warm while you cook the next batches.