| Healthy, allergy-free recipes |
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Description:
Simple breakfast pancakes, ready for a range of fillings... or have them on Pancake Day with lemon and fructose or agarve syrup.
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Ingredients:
100g buckwheat flour (or mix with other gluten-free flour)
50g arrowroot
180ml rice milk (or almond milk if you\'re not avoiding nuts, or soya milk if you\'re not avoiding legumes eg: on the Best Bet Diet)
120ml water
pinch of salt |
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Preparation:
Sieve and mix together the buckwheat flour and arrowroot in a bowl.
Mix the rice milk, water and salt together, and add it gradually to the mixture in the bowl until it is a thick pouring consistency.
Heat a greased non-stick frying pan, and pour enough mixture into the pan to cover the base thinly.
Cook and flip until golden brown on both sides.
Serve with maple syrup / sliced banana / runny strawberry jam / stewed apples with cinnamon / smoked salmon and wilted spinach or any other filling of your choice.
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Notes:
Buckwheat pancakes are a little like French 'gallettes' which are eaten with savoury fillings such as ham, cheese, spinach or mushrooms. Be imaginative and create your own favourite breakfast / brunch combination!
This recipe should make 8 pancakes.
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| Preparation and Cooking Time: |
15 min |
Difficulty: | simple |
| Portions: | Serves 4 |
Amount: | 8 pancakes |
| Vegetarian: | Yes |
Vegan: | Yes |
| Dairy free: | Yes |
Gluten free: | Yes |
| Egg free: | Yes |
Nut free: | Yes |
| Legume free: | Yes |
Low GI: | Yes |
| Yeast free: | Yes |
Best Bet: | Yes |
| Nightshade free: | Yes |
Citrus free: | Yes |
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