More Pancakes


Last year I wrote about Shrove Tuesday.  You can read the post here.  This year I decided to be a bit more creative and I managed to make gluten-free, egg-free crepes.

I modified the basic batter that I posted last year.  Here is my recipe for the crepes.

100g gluten-free flour *see note below*
20g flaxseed meal
1/2 teaspoon bicarb soda
1 teaspoon apple cider vinegar
250ml milk
Whisk all ingredients together and allow to stand for 5 minutes.

Pour a small quantity of batter onto a hot griddle, spreading thinly with the back of a spoon.  Cook until just set then flip and finish cooking.

NOTE:  The gluten-free flour that I use is a combination  of 4 different flours in specific proportions that I learned about in a gluten-free cookbook.  I cannot put the details of the flour here as that would not be fair to the author.    Here is a link to the book if you are interested.  No, I do not receive any commission.  🙂

2015-02-17 01Like any crepes these can be eaten in a variety of ways, either sweet or savoury.

I decided to use them to make a main course for dinner and filled them with a bolognaise sauce.  As you can see from the photo they are a bit delicate to handle once they are cool, especially if you make them fairly thin as I did.

2015-02-17 02The crepes will be heated through then topped with a little grated cheese and finished under the grill.  I am going to serve it with a green salad.

Are you making pancakes today, gluten-free or not?

Shrove Tuesday


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.

Buckwheat pancakes
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.