It’s a 30,000 year old indulgence with a history steeped deep into the Stone Age. It’s an adaption that meets the dietary requirements for coeliac using a mixed flour approach in order to let you control the pronunciation of buckwheat in this recipe.
Ingredients:
- 3/4 cup teff flour
- 1/2 cup buckwheat flour
- 3/4 cup almond milk or milk of choice
- 2 eggs or equivalent substitute
- Pinch of sea salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon cardamom
- 1 tablespoon pure maple syrup
- optional
1/2-1 grated organic apple, skin on
Method:
- Place all dry ingredients into a bowl and mix well
- Add grated apple and mix
- Combine milk, maple and eggs or egg substitute into a measuring jug
- Add milk mix into dry mix and stir to combine
- Place spoonfuls of mix into a preheated pan, you may need to add coconut oil to the pan so the pancakes won’t stick
- When bubbles appear on the surface and edges become golden, flip and cook the other side
- Serve with nut butter, Yummee Gluten Free, of course and blueberries
Add blueberries, banana or other fruit to the mix, add 2-3 tablespoons of any Yummee Gluten Free nut butter to the mix, leave out or keep the fruit in and add about 3 tablespoons of raw cacao to the mix for a chocolate version.
About the Author: Denise Guray
