Today is Shrove Tuesday, also known as Pancake Day. It is the day before Ash Wednesday which marks the beginning of penitential season of Lent. Pancakes were traditionally eaten to use up the rich foods such as milk, eggs and sugar. You can read more about the origins here.
Despite eating a gluten-free diet I still managed to have pancakes for dessert.
I made a half quantity of the following recipe which made 4 nicely sized pancakes/pikelets. We drizzled a little lemon juice on them and topped with a sprinkle of sugar. Yum!!
BUCKWHEAT PANCAKES – The recipe is my adaptation of one from The Healthy Chef – check it out here.
160 g milk ( rice, almond, dairy, seed)
50 g buckwheat flour
50 g ground almond meal
20 g ground flax seed (linseed)
Half teaspoon bicarb soda (baking soda)
1 teaspoon apple cider vinegar
Combine the milk, buckwheat flour, almond meal, flax seed, baking soda and vinegar to form a smooth batter.
Heat a non stick pan with a little organic cold pressed coconut oil or macadamia nut oil and drop in about 2 tablespoons of batter for each pancake. Turn the pancake over gently the cook for a further 2 minutes until the pancake is golden brown and cooked through.
These look delicious! Were they as fluffy as they look?
Paul, Yes they are remarkably fluffy. I can highly recommend them. My absolute favourite is with a handfull of blueberries (fresh or frozen) added to the mixture. Droolworthy and would give most cafes a run for their money!!