Gluten/ lactose/ sugar free
Jen’s Special Buckwheat Pancakes
35g Buckwheat flour
50g Brown Rice flour
1tsp baking powder
½ tsp baking soda
150ml unsweetened soya/ almond milk
30ml rapeseed or hemp oil
1. Put all the wet ingredients into a jug, put the dry ingredients on top and whisk together quickly with a fork. A nice smooth batter will ensue.
2. Pour desired amount into a hot non-stick frying pan (no oil necessary if its a good non-stick), and cook on a medium heat for a few minutes until golden, puffed up and holes appear, more like an American pancake then a British one. Flip and cook until golden on the other side. (I start the pan off hot, then turn it down when the batter goes in – I think it helps to puff them up).
3. Add blueberries, raspberries, flaked almonds, pumpkin and sunflower seeds or slices of apple and honey for a super special breakfast
NB The batter keeps in the fridge in an airtight container for about 3 days. The batter also works well for savoury toppings like cheese, spinach and ham