Buckwheat Pancake Recipe from Hullabaloo Food

Buckwheat is a wonderful source of vegetarian protein and is naturally gluten-free. It has a rich, nutty flavour which makes it an excellent base for gluten-free and vegan pancakes. This recipe from Hullabaloo Food is designed to be dairy-free and uses water, but if you would like a richer flavour then substitute the water for any type of milk you can tolerate.

INGREDIENTS

• ½ cup Buckwheat
• ½ cup Fine Rice Flour
• 2 tbls Brown Sugar
• 2 tsp Gluten Free Baking Powder
• ¼ tsp Salt
• 1 tsp Psyllium Husks
• 1 cup Water (or any type of milk).

METHOD

Place the dry mix in a bowl or jug.  Add 1 cup of cool water.  Mix with a spoon until you have a smooth batter.

Warm a large non-stick frypan on a low heat.  This is about  setting 4 of 8, if the temperature is too high they will burn before they cook. Grease the pan with as little fat (margarine, oil or butter) as possible and only re-grease if absolutely essential.

Even with normal pancakes the first one never works, so test a teaspoon of batter first.  Adjust the temperate until your tiny test pancake browns but never burns.

Pour 2 or 3 spatula sized amount of batter onto the frypan.  Turn them over as soon as the bubbles appear, don’t wait until they burst.  REPEAT five or six times, smother with your favourite topping and EAT!

Nutrition Information: per 100g

• Energy  806 kj
• Protein  5.4 g
• Fat, total 1.4 g
• -saturated  0.0 g
• Carbohydrates 40.6 g
• -sugars  9.7 g
• Sodium  273 mg
• Dietary Fibre  2.7 g

This gluten-free, dairy-free, egg-free, soy-free recipe was originally developed by Hullabaloo Food to help parents provide treats and celebration food for their children with multiple food allergies. Devising recipes without the usual baking ingredients is difficult so please use and share this recipe.