Makes 6 pancakes
Ingredients:
- 1/2 cup of millet meal**
- 1/2 cup buckwheat flour**
- 1 Tbsp linseeds
- 1 tsp psyllium husks
- 1 Tbsp GF baking powder
- pinch of iodized salt
- 1 egg
- 1 cup water
- 1/2 cup rice or soy milk
- 30g melted Nuttelex
**NB: Millet meal and buckwheat could have ‘May Contain’ statements for gluten on the packet. The millet meal I used in this recipe did. Recipe suitability is therefore dependent on your requirements and the products you can purchase.
The millet meal is a finer texture than cornmeal, but still gives a grainy texture to the end product. You could replace this with quinoa flour or double the buckwheat flour, if you prefer.
The millet meal is a finer texture than cornmeal, but still gives a grainy texture to the end product. You could replace this with quinoa flour or double the buckwheat flour, if you prefer.
Method:
- Melt the Nuttelex in the microwave and cook slightly
- Whisk the egg in a bowl and add to this all the other liquid ingredients. Stir together
- Combine and stir together all the dry ingredients (no need to sift) in a bowl.
- Add the liquid ingredients and stir until there are no lumps in the mixture.
Cooking:
- Heat a non-stick frypan, then add a dollop of the Nuttelex to grease the pan.
- Spread a 1/2 cup of the batter into the pan and cook for 2-3 minutes
- When bubbles appear, flip it over to cook the other side.
- Repeat this with the remaining batter until all pancakes are cooked.
Serving Suggestions:
These can be used in various ways:
-
Sweet pancakes with maple syrup and pears (or banana if you tolerate this moderate amine fruit).
-
As a bread: As shown in the picture— use each pancake as a slice of bread and place a filling between— chicken or egg with lettuce and home-made mayonnaise
-
As a wrap: Make 4 bigger pancakes to use as wraps. However….this was more difficult to flip when cooking and this recipe is more likely to crack when rolled.