3 gluten free, dairy free and vegan pancake recipes for you to try!
Every year we all get excited for Pancake Day but it can be pretty hard if you can't eat gluten and dairy. So this week I've got not 1 but 3 pancake recipes for you to try! We have a savoury recipe, a traditional pancake recipe and finally my go-to breakfast pancake recipe.
First up we have a buckwheat pancake, which is known as a galette in France. Galettes usually have a savoury filling so this makes it perfect for your main course! Buckwheat is a slightly deceiving name as it is not related to wheat and is naturally gluten free. The base recipe is vegan and you can choose your own toppings.
My favourite topping is from the crêperie Crepes A Go Go in the French ski resort Les Deux Alpes. It is called Bréhat and is ham, topped with sautéed tomatoes, onions and garlic, and an egg on top. It usually has cheese too but it tastes amazing without it!
Buckwheat Galette – gluten free and vegan
Prep Time: 5 minutes
Cook time: 1 hour including 30 minutes chilling and 15 minutes at room temperature
Servings: 8 - 10
Tags: gluten free, dairy free, vegan
Ingredients
- 250g buckwheat flour
- 1 teaspoon sea salt
- 500ml water
- vegetable oil
Photo by Doves Farm
Instructions:
-
Mix the flour and water until it is well combined and smooth. It should be the consistency of runny cream.
-
Chill the batter for at least 30 minutes. You can also chill over night. Take the batter out of the fridge and allow it to sit on the counter for 15 minutes to come up to room temperature.
-
Heat the oil in a pan to a medium heat. Spoon two tablespoons of batter into the pan and spread it around. You want the mixture to be thin enough to spread easily.
-
Allow the batter to cook for one to two minutes. The batter will bubble on top and the bottom should be a dark golden brown. Turn over and cook the other side. The pancakes should be thin, slightly chewy and with holes!
-
Keep the pancakes warm while you cook the remainder.
-
Fill the pancake with toppings of your choice. Put the pancake back in the pan to warm through while adding the toppings.
-
Fold over each side of the pancake to make a square and serve.
-
Topping ideas: spinach, tomatoes, onions and mushrooms. Ham and egg. Goats cheese and caramelised onions.
To see the original recipe on Kitchen Press click here
Next up is our traditional pancake recipe for your lemon and sugar pancakes! It wouldn't be Pancake Day without at least one or three of these! The recipe is gluten and dairy free.
Pancake Recipe – gluten free and dairy free
Prep Time: 5 minutes
Cook time: 10 minutes
Servings: 12
Tags: gluten free, dairy free, vegan, nut free
Ingredients
- 100g plain gluten free flour – I use Doves Farm
- 2 large eggs
- 300 ml dairy free milk - I use almond but swap for a nut free.
- a pinch of salt
- vegetable or sunflower oil
Instructions:
-
Put the gluten free flour, eggs, almond milk, pinch of salt and 1 tbs of oil into a large bowl and mix into a smooth batter.
-
Leave the batter to rest for 30 mins before cooking
-
Heat the frying pan to a medium heat and wipe it with oil.
-
Spoon a ladle of batter into the pan and cook for 1 minute on each side until the pancake is golden.
-
Keep the pancakes warm while you cook the remainder.
-
Serve with lemon and sugar or any topping of your choice!
To see the original recipe on BBC Good Food click here
The final recipe is my go-to breakfast pancake that is gluten free, vegan and only uses 3 ingredients! I usually have them with a bit of maple syrup but a great addition is a pinch of cinnamon and handful blueberries added to the batter before cooking.
Gluten Free and Vegan Breakfast Pancakes
Prep Time: 5 minutes
Cook time: 5 mintutes
Servings: 4 small pancakes
Tags: gluten free, dairy free, vegan, nut free
Ingredients
- 1/2 cup gluten free oats (45g)
- 1 medium banana (90g peeled)
- 3 1/2 tbsp milk of choice (52g) – I use almond but you can use an alternative to make it nut free.
- pinch of salt
- extras: cinnamon, blueberries, chocolate chips, walnuts.
- coconut oil for frying
Instructions:
-
Blitz the oats in a blender to make a flour.
-
Add the banana, milk and salt to the oat flour and blend to combine. I usually put all the ingredients in my nutri bullet and blend in one go! Once the batter is mixed you can add blueberries or chocolate chips.
-
Heat a little coconut oil in a pan to a medium heat. Spoon the batter into the pan to make several small pancakes.
-
Allow the batter to cook until the bottom is golden brown. Turn over and cook the other side.
-
Keep the pancakes warm while you cook the remainder.
-
Top with maple syrup, coconut yoghurt or banana.
-
If you would like the pancakes to rise a little more you can add 1 tsp of baking powder.
To see the original recipe on Chocolate Covered Katie click here
Let us know what type of pancakes you had this year! You can follow is on Instagram using the name @maiklondon