This quick easy gluten free (and dairy free if you wish) win win recipe went down well with all the family, top as you wish, I went with creme fraiche, blueberries and some mint leaves, to keep it low in histamine. Top with syrup, honey, strawberries, chocolate sauce or cheese for a savory option… the list is endless
135g gluten free (plain) flour
1 tsp baking powder
1/2 tsp sea salt
2 tbsp muscovado dark brown soft sugar
130ml of milk of choice (dairy or non dairy)
1 large egg or egg alternative (vegan)
2 tbsp butter (melted) or olive oil
How to make:
Sift and mix dry ingredients together (I used a big metal jug), then slowly whisk in with a fork the melted butter, then egg and milk last, give a good old whisk about to remove lumps, leave to sit for a few mins.
Now ladle out the thick mixture in small servings (to the size you wish) into a warm frying pan (with warmed oil or butter) cook until top of pancake bubbles then flip over. Repeat until batter is gone, they taste their most awesome when freshly made, you can keep pancakes warm in a oven if you wish also taste fine cold! 👍✨🍬🍸
Want them fluffier?
Make your pancakes extra-fluffy by using self-raising flour AND still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream.
Want them savory/savoury?!
Use half buckwheat flour, half plain flour and serve with maple syrup or cheese and spinach! Or to the normal recipe leave out the sugar and add in a pinch of garlic salts (this is untried by me!)
Want them sweeter?
Add one teaspoon of ground cinnamon to the buckwheat batter or the normal mix, try with caramelised apple slices and ice cream.