Gluten free Buckwheat pancakes

Gluten Free Pancakes

Happy Pancake Day!

Gluten free pancakes are great for those who are unable to eat gluten. Otherwise you might have to miss out on celebrating the occasion of Shrove Tuesday. Pancakes are usually made with wheat flour and also milk. So even those who are lactose intolerant might miss out too. But it doesn’t have to be that way.
This recipe is dairy and gluten free.

Buckwheat flour is a great gluten free alternative.
It is also a great source of high-quality, easily digestible proteins. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.
Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly Rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants.

Buckwheat may be helpful in the management of diabetes. Canadian researchers in the Journal of Agriculture and Food Chemistry have found that it lowers blood sugars more slowly than rice or wheat products.
Buckwheat is also a good source of magnesium. This mineral relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure—the perfect combination for a healthy cardiovascular system. So it is good for maintaining a healthy heart.
It is low in Saturated Fat, and very low in Cholesterol and Sodium.

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Pancake Batter
115gms of Buckwheat flour
1 egg – beaten
285 ml/ ½ pt of unsweetened almond milk

Put the flour into a bowl and add the egg. Beat together and then slowly add the almond milk beating all the time. Finish by whisking the batter and then leave to stand.

To cook the pancakes.
Use 1/2 tsp of olive oil to grease the pan for each pancake made.

You just want a light thin covering of oil on the surface of the pan.
Make sure that the pan and oil are very hot before starting to cook a pancake. Add just enough of the batter to thinly spread round the pan. Leave to cook until the mixture solidifies. You will see little holes appearing. Then flip over the pancake and cook on the other side for a couple of minutes.
Place the cooked pancakes onto a plate.
Go through this process until you have used all the batter.

Preparation of gluten free pancakes

Preparation of gluten free buckwheat pancakes

Then you can eat the pancakes with some freshly squeezed lemon juice and a bit of honey or with whatever combination of filling that you like.

Pancakes can also be filled with savoury fillings such as vegetable chilli, or minced beef chilli. Let your imagine go wild and create your own savoury filling.

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If you have your own favourite fillings, share them in the comments box.

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