Tuesday, 15 February 2011

Buckwheat Pancakes

Serves - 4-5 pancakes

Free from - Wheat, gluten, milk, soya, nut, peanut
Contains - Egg

Buckwheat is actually related to the rhubarb plant and is naturally gluten free. It has a lovely texture and an almost nutty flavour. It makes an airy pancake which is great for soaking up maple or golden syrup!

  • 30g (1 oz) buckwheat flour 
  • 15g (½ oz) rice flour 
  • ½ tsp gluten free baking powder 
  • 125ml (4 floz) milk alternative (Rice Milk was tested)
  • 1 egg - can add egg replacer sunflower oil for frying
  • Sift flour and baking powder into a mixing bowl. 
  • Separate egg. 
  • Whisk egg white with hand blender until it forms soft peaks. 
  • Add egg yolk & rice milk to flour. 
  • Mix with hand blender. 
  • Fold in egg white. 
  • Heat half tablespoon oil in frying pan & add from a ladle enough of the mixture to cover the pan. Cook for about 2 minutes or until firm enough to be turned over, repeat until all the mixture has been used.  
Cooks tip - Makes lovely fluffy pancakes which are not as elastic as normal pancakes so top with fillings rather than wrapping them.

Serving suggestions - Lettuce & smoked salmon , Tuna paste [lemon juice, pinch of pepper & oregano, mashed] , Raspberry jam thinly spread topped with fresh raspberries or other berries.

Buckwheat Pancakes - photo courtesy of Arah Bahn, Flickr Creative Commons


  1. Love the idea...unfortunately drew a blank when looking for Buckwheat in Sainsbury at WE, am going to try health food shop as have heard lotsof good things about it and want to do some gluten free pancakes!


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