sugar-free, whole food recipes

all-time favorite gluten-free pancakes

all-time favorite gluten-free pancakes

If I had to choose one meal to eat for the rest of my life, it would be pancakes. I won’t admit how many times I make them during a regular month, because it would be too embarrassing. So you can imagine how desperate I was to create the perfect gluten-and milk free recipe for low-carb pancakes… It has been a long journey and I have learned so much about how gluten-free flours behave, it was totally worth it. And now I’m able to share my favorite recipe.

The main ingredients are buckwheat and oat. Buckwheat is an amazing gluten-free seed, it is rich in magnesium, manganase and copper and a natural source of B vitamins. It’s an excellent meat substitute because of its high protein levels. But I love it mostly because of two reasons: 10% of this superfood is pure dietary fiber, which means it has a very good effect on blood sugar and digestion. And thanks to the buckwheat flour pancakes won’t stick to the pan or fall apart! Anyone who is familiar with gluten-free pancake cooking knows, that it’s the crucial part.

Oats: 17% protein, 11% dietary fiber and dietary minerals. Do I have to say more? I use oat flour in this recipe, because it makes the pancakes a little lighter. But be careful if you are gluten-intolerant! Pay attention of contamination: if you couldn’t buy gluten-free oat flour, just use only buckwheat flour instead. Most commercial oats are processed in facilities that also process wheat, therefore you should only buy  products where the gluten-free guarantee is displayed.

The result: delicious, fluffy and gluten-free pancakes.

Ingredients

  • 2 small eggs
  • 300 g buckwheat flour
  • 100 g gluten-free oat flour
  • 5 dl coconut milk
  • 2 tbsp olive oil
  • 4 dl sparkling water (or 5 dl if you would like to have extra fluffy pancakes)
  • salt

Serves 8

  1. Beat the eggs into the milk in a huge mixing bowl, add little salt and the olive oil.
  2. Stir this mixture into dry ingredients, mixing only enough to moisten flour. This way at the end there will be no lumps in the dough.
  3. Add the sparkling water and stir gently. It’s the sparkling water what makes the pancakes so fluffy. 😉
  4. Heat the frying pans. If you have Teflon pans, you don’t need to grease the pan with oil.
  5. Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges.
  6. Flip the pancake over and cook the second side.
  7. Enjoy! 🙂

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