Simple Buckwheat Crêpes – Gluten-Free (Version 3, All Buckwheat Flour)

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Buckwheat PancakesThis pancake recipe makes a lighter, thinner pancake than our other Buckwheat Pancake or Crêpes recipe posted earlier. Only Buckwheat flour is used here, no other flours are added. Serve with fresh strawberries or frozen strawberries, cooked until soft.

 

 

 

2 cups Buckwheat Flour
2 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator)
4 tablespoons Ener-G Egg Replacer or any starch ( I sometimes use 2 tablespoons tapioca and 2 tablespoons potato starch)
1 tablespoon baking power
about 3 1/2 – 4 cups water
vegetable oil or vegan butter for oiling the grill

In a small bowl mix flax seeds with 1/4 cup water. Mix together dry ingredients in a medium size bowl. Stir 2 cups water and flax mixture and mix well making a batter. Add about 1/2 cup of water at a time, mixing well to incorporate, to make a thick batter. It should be thick but pourable, not stiff, not thin and runny. A whisk works best to mix. On a lightly greased hot grill pour about 1/3 to 1/2 cup batter. Small bubbles will appear and the top surface will become dry. Flip and cook for several more minutes. Repeat until all the batter is used. Makes about 14 pancakes. Serve with Apple-Berry-Banana compote or Apricot Butter.

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