Gluten-free and Egg-free Recipes (with some Dairy-free options)

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A friend gave me a recipe for these buckwheat pancakes (thank you V!) and I’ve adjusted them to be egg-free. They contain dairy. I’ve only just tried the recipe last night so I haven’t had a chance to see if they will work well with dairy substitutions but I’ve suggested some to try in the ingredients list. Update: I’ve now made these dairy free according to the instructions below and they taste just as good. This recipe made a huge stack. We were eating them after dinner so ended up giving a pile to our neighbours who told me they were ‘da bomb’. I still had a couple left over and I’ve just eaten one with my morning coffee. Unlike other recipes where I toss any not eaten (which is rare), these pancakes actually taste nice the next day just left on the bench overnight. My neighbours want the recipe so without further ado here it is:

Ingredients

320 g buckwheat flour

500 ml buttermilk (for dairy free use 500 ml coconut milk and 40 ml of apple cider vinegar)

80 g brown sugar (you could reduce this if it’s too sweet)

1 teaspoon salt

2 teaspoons gluten-free baking powder

1 teaspoon baking soda (bicarbonate of soda)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

60 g melted butter (a dairy free margarine for dairy-free eg. Nuttelex)

60 g applesauce

Egg-replacer for 2 eggs – If using Orgran No Egg* (I think there is a similar EnerG in the USA) use 2 heaped teaspoons of No Egg powder and 80 ml of water. Last night I used a new egg replacer from a company called ‘Yes You Can’. It’s called ‘Vegan Egg Replacer with Organic Chia’. It is available in India, the Philippines and New Zealand according to the packet. For this I used 2 tablespoons of the powder and 120 g of water. If you can eat eggs you can just use 2 eggs.

Method

  1. Stir together the flour and buttermilk (or coconut milk and vinegar), cover and leave to sit at room temperature for at least 6 hours (that’s the time I left it). It is winter here so it was sitting at around 19 C on the bench for that time.
  2. Add everything else and mix well (I used electric beaters).
  3. Cook on a well greased pan until bubbles form then flip and cook the other side. I used an electric pancake maker.
  4. Serve with maple syrup or topping of choice.

Some tips: Ensure that the pan or pancake maker is well greased. I used an olive oil spray but was sure to put plenty on.

*In Australia, Orgran No Egg powder is available at most Coles stores and some health stores. I’ve also seen it in Woolworths recently. In the UK, I was able to get it from a Holland and Barrett health store.

 

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Comments on: "Buckwheat Pancakes – Gluten-free, Egg-free, plus Dairy-free and Vegan option" (1)

  1. Rebekah said:

    Thanks for the recipe, and the taste test! They were delicious

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