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.
- 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)
- Beat the eggs into the milk in a huge mixing bowl, add little salt and the olive oil.
- 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.
- Add the sparkling water and stir gently. It’s the sparkling water what makes the pancakes so fluffy. 😉
- Heat the frying pans. If you have Teflon pans, you don’t need to grease the pan with oil.
- 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.
- Flip the pancake over and cook the second side.
- Enjoy! 🙂