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. You can read more here. Despite its name, buckwheat is a grain-like seed that's unrelated to wheat and gluten-free. It provides plenty of antioxidants, including high amounts of two specific types — rutin and quercetin. 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!

Ingredients

• 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

Method

• 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