Buckwheat pancakes are naturally gluten-free as buckwheat is gluten free and a source of complete protein, as it contains all 9 essential amino acids. We are using it here in traditional French crepes. The addition of the beetroot powder gives the pancakes a lovely pink colour
Serve with strawberry, raspberry or mixed berry jam or compote to maximise the pink factor. Delicious.
| Gluten Free |
Cuisine French
Time 15 – 30 mins
Skill Level Newbie
Serves 4
Buckwheat Pancakes Ingredients
| 120g wholegrain buckwheat flour |
| 1 Tbsp or about 10g beetroot powder |
| pinch sea salt |
| 300ml water |
| coconut oil, for cooking |
Method
- Place the buckwheat flour in a large bowl andsieve the beetroot powder over to get rid of any lumps.
- Add a little of the water and whisk until well combined and the mixture is slightly slimy. Add the rest of the liquid a little at a time, until you get a thin pancake batter consistency.
- For best results allow the batter to rest for 15 minutes.
- To cook the crepes, heat about 1/2 tsp coconut oil in a non-stick crepe pan. Gently add a ladleful of batter to the pan, and using a slow wrist movement, tilt the pan to spread the batter so that it covers the whole surface of the pan.
- Cook over medium heat until the top of the pancake is dry. Using a spatula, flip the pancake and cook the other side for about a minute. (If you are feeling really brave you could always try tossing the pancake)
- You might find that the first pancake doesn’t turn out too well, don’t worry, the rest will almost certainly be fine.
- Repeat until you run out of batter, piling the crepes on a plate placed over a bain-marie if you want to keep them warm.
- Serve with stewed mixed berries or jam.
