Friday with Heidi: Four ways with pancakes if you are gluten free

It’s Shrove Tuesday next week and I thought I’d share some ideas with you if you are after a gluten free version of the standard pancake.

Buckwheat Pancakes

We have two buckwheat pancake recipes:

• one made with buckwheat flour,
• the other made with buckwheat groats.

The first is simple to make and just like an standard pancake. Buckwheat (despite the name) is wheat free and gluten free and isn’t a grass but a grain like seed. You can buy it in flour form and groats. The first of these pancakes are made with the flour.

Serve with traditional lemon and sugar or bananas and natural yoghurt or fill with a savoury filling and bake in the oven with a cheese sauce on top.

Using the groats rather than the flour takes a little more planning as the groats need to be soaked overnight first. However the texture is more like a crumpet and worth the wait!

Oat Pancakes

Using oats instead of flour produces a nice pancake with some texture. Make them as small drop scone like pancakes rather than crepe sized as they are a little more delicate. You could add a tablespoon or two of ground almonds to the batter to add some bulk and protein.

You can find the recipe here.

Good Old Gluten Free Flour

Using something like Doves Farm gluten free flour is a pretty good way to nail a pancake that anyone in the family will eat.

That recipe is here.

I hope that gives you some ideas how to keep the gluten out, the taste in and the tradition going this Shrove Tuesday!