Sometimes the most random days can lead to great things. One day I decided I wanted to make pancakes, but I didn’t have the proper ingredients to make traditional pancakes and I wasn’t feeling like making a batch of banana + egg pancakes. For a while I had been thinking of creating a traditional style pancake that doesn’t use wheat, but didn’t know how to go about it. And then one night it just happened because of digging through my pantry and fridge. Here’s what I did.
Wheat free pancakes
This recipe came about because I didn’t have enough buckwheat flour to make buckwheat pancakes. Also, buckwheat pancakes need sparkling water to make them fluffier according to the packaging, which I also didn’t have. Then I also didn’t have enough milk, as I needed to keep some to make my morning porridge the next day. All in all, my stocks were low on everything, but then I subbed and added a few elements here and there and what came out was the closest I have ever come to a traditional pancake without using wheat. It’s a good thing I had the sense to write down what I did.
Total time: 30 minutes. Prep time: 5 minutes. Cooking time: 25 minutes. Serves: this makes roughly 8 pancakes. You can have more if you make them smaller.
- 130 grams buckwheat flour
- 70 grams coconut flour
- 3 eggs
- 1/4 tea spoon baking soda
- 300 ml whole milk
- 400 ml coconut milk
Finally you need a big bowl for stirring and a pan to bake your pancakes. I usually set up a pan with a bit of water inside it, which I put on a low heat and cover with a plate. This why you’ll have a makeshift hot plate that will keep your pancakes warm while you are making your way through the batter.
Step 1: Make the batter! Start by combining your dry ingredients.
Step 2: Add your milk in stages and keep stirring with a whisk in between each stage. You want to get a few lumps as possible. Keep adding milk until your mixture runs off your whisk in a continuous stream (so no dripping, and nothing too thick either).
Step 3: Add your eggs and whisk well.
Step 4: Time to fry them up. Add some butter or coconut oil to a heated frying pan. I have one very ancient frying pan that I keep for the sole purpose of making pancakes. Everything else burns it in, but for some reason pancakes work only in this pan.
Step 5: Make sure you fry your pancakes on both side and put on your hot plate. Continue the process until all your batter is gone.
Step 6: Put a portion on a plate, add your toppings and enjoy!
I had 4 of these with some fried up bacon in between the layers and I drizzled it with maple syrup. A bit naughty but still a healthier and better option than a traditional pancake. Especially if your body has a hard time tolerating wheat, like mine, then these are a great, occasional treat to have. I can’t wait to make these again.
What topping do you have with your pancakes?