A GLUTEN FREE PANCAKE OPTION
Ingredients (Serves 4)
Ingredients (Makes 12 x 18cm pancakes)
2 tsp coconut oil (for frying)
200ml whole milk or unsweetened almond / rice milk
130g buckwheat flour (farina di grano saraceno) – or 50/50 buckwheat and rice flour
2 small eggs, preferably organic free-range
½ tsp cinnamon (optional)
¼ tsp vanilla extract (optional)
40ml/1½fl oz sparkling mineral water
In a mixing bowl, pour in the buckwheat flour (or flour mix) and beat in the eggs.
Add the almond / rice milk little by little until all has been incorporated and the batter is smooth. Finally, whisk in the water.
Refrigerate for at least two hours. (The resting time allows the batter to relax and the flour to absorb the liquids fully. Pancake batter may be made up to a day ahead and refrigerated.)
To cook, heat a 15-18cm/6-7in frying pan. Add a very little coconut oil. When the pan is hot, pour in one ladle of batter to cover the base of the pan.
Allow to cook on one side for 1-2 minutes, flip over onto the other side and continue to cook, until speckled and slightly golden.
Slide onto a plate and keep warm while you make the rest of the pancakes. You can stack one on top of the other as they can be peeled apart later but are best eaten fresh off the pan.