Going without wheat can sometimes mean that you miss out on the fun stuff when it comes to meal time.
But this recipe for wheat free pancakes (or picklets) means you can still enjoy a fluffy and tasty breakfast treat but without the nasty side effects.
You will find that this recipe is still delicious enough to serve to your non wheat free friends as the buckwheat and quinoa flours together make a very nice texture (not at all gluggy like many plain gluten free flours).
I made the spread to the right for my partners lovely sister and there were no complaints!
Plus – the banana and dash of maple syrup ensures you get a slow release of energy rather than the quick high and rapid drop that I get from processed sugars. Bonus.
Makes 12 – 15
- ½ cup buckwheat flour
- ½ cup self-raising quinoa flour
- 1 ripe banana
- 2 tablespoons pure maple syrup
- ½ cup almond milk
- 1 egg
- 1 teaspoon cinnamon
Serve with natural yoghurt, strawberries, a spinkle of chia seeds and pure maple syrup
- Throw all wet ingredients into a food processor or blender and blitz until smooth and creamy.
- Mix in flour to create your batter.
- In a non stick pan, pour pancakes/picklets into small rounds.
- Wait until the top bubbles and flip. Repeat until all ingredients are gone and that’s it!
- Serve with natural yoghurt, strawberries and chia seeds. Drizzle maple syrup too if you like.
Tip: Add the milk gradually to achieve just the right consistency of batter you prefer. You may like to add a bit more flour or milk depending on how far you want the mixture to stretch.
Where to buy wheat free flour
You can find buckwheat flour in most supermarkets in the health food section. Otherwise, Thomas Dux stores in Melbourne stock a lot of different flours. I picked up both at Leo’s Fine Food and Wine in Glen Iris (Hatrwell). Leo’s Fine Food and Wine is definitely worth a visit for all of your wheat free baking needs, and delicious cheese and fresh produce, other stores are located in Kew and Heidelberg.