Buckwheat / Teff Pancakes

These are wheat free, gluten free pancakes and just as nice as your average pancakes (more or less).

Ingredients
  • 1 mug of buckwheat or teff flour
  • 1-1.25 mug milk substitute
  • 1 large egg
  • Butter or coconut oil for frying.
  • Toppings of your choice.
Method
  1. Beat main ingredients altogether in a jug or bowl until there are no lumps.
  2. If you want small drop-scone like pancakes then keep thicker, if you want a crepe style pancake make it a bit runnier. You could leave to stand, but I don't normally think about it that far enough ahead.
  3. Heat a frying pan and melt some butter on it.
  4. For smaller pancakes use a serving spoon to pour 2-3 small pancakes onto the pan. For a larger one, cover the bottom of the pan with a layer of batter.
  5. When bubbles start to appear on the surface and the edges look cooked, flip over and cook on the other side.
  6. Keep repeating until all the batter has gone.
  7. Either serve immediately or keep warm in an oven and serve all together.
Notes

As they are unsweetened, you can serve with savoury or sweet toppings.

A gluten free, grain free pancake that tastes just like the real thing!