Very simple gluten-free pancakes. (options for all tastes!)

AndrewMn

Jedi Master
FOTCM Member
I've been avoiding gluten for a few years now. But sometimes we really want to eat simple pancakes. I've tried different recipes for myself, but one I liked. Decided to share it with you. The recipe is very simple, and even a beginner can cope with the preparation. Also, there may be different variations, according to your taste. For example, I do not use sugar, as I try to eat less sweet things. But you can make the pancakes sweet to your taste.

So, the recipe itself (for 6-7 pancakes):
- 5 fresh eggs;
- spices (I like the combination - cinnamon and vanilla. But sometimes I add a strudel mix - it also includes ground ginger, some ground pepper, some ground cloves and ground badjan) . I advise you to start with just vanilla. Later on, you can experiment :-) .
- 2 pinches of salt;
- 2 tablespoons of buckwheat flour;
- 4-5 tablespoons of potato starch (to make the pancakes easier to fry and turn. You can also substitute gluten-free or rice flour for the starch. There's also room for your experimentation depending on what you have on hand).
- Instead of sugar, I use stevia. (7-8 drops of liquid stevia, but you can add sugar to taste).
- 200 grams of milk (or water, in case you have a poor milk tolerance). I've noticed that milk doesn't affect the taste much, but the color of the pancakes turns out more yellow if you use milk).
Next, I'll take a step-by-step photo of the preparation and explain.

We break the eggs in a bowl. (I do not separate the yolk and white).

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I add spices and 2 tablespoons of buckwheat flour. In this case I used the whole spice set, including cinnamon, so the color is not as yellow. But the flavor was great. :-[

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I stir very well with a whisk so that there are no lumps.

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I add the starch (or gluten-free mixture, rice flour) salt, milk, stevia, and mix well again.

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At this point, you can melt a few tablespoons of coconut oil or butter in a steam bath and add to the pancakes. This will make them fattier and tastier.

I put the skillet to warm up. For each pancake, I will use a ladle to measure out a portion.

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The pan is hot and it's time to bake the pancakes. I fry the first side until the top is "dry".

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I flip to the second side.

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It's done!

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In my case, I added a lot of spices, which affected the color. But you can experiment.
We eat these pancakes both in addition to eggs and fried bacon, and with jam and tea (coffee). I hope you like it. :-[
 

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Thanks for the recipe AndrewMn! They sound and look real tasty! Very different to the pancakes we make, which are very plain and simple... I'll have to try branching out. Those spices sound yum :)

My recipe is just the same as my dad's pancakes he made when I was little, except with buckwheat flour instead of wheat, and water instead of milk. We never sweetened them.. Hope you don't mind me adding it here as well:

- Lots of buckwheat flour, maybe between 1 cup and 4 cups depending how many pancakes you want and how big the mixing bowl is.

- 1 egg, or maybe 2 if you're feeling fancy. Or 0 eggs, except then the pancakes don't hold together so well.

- Pinch of salt

- Add water and stir/whisk until the consistency is how you want it.. Sometimes I make big thick ones, sometimes thin and crepe-like.

- Fry in lots of butter

They're not the fluffy kind of pancakes, and they don't look that pretty, but they roll up nicely and I really like the flavour of buckwheat.. I like em with bacon, or sardines, or just butter and lemon juice..
 
There is a simpler method:

Put 8 big eggs in a mixer. Add 300g of ground beef. Salt to your taste. Mix at high speed.
Put some beef tallow in a frying pan at medium heat. Spread out your mixture in the frying pan, Cook for a few minutes on each side.

That is the method I use.

Variants exist, not tested by myself: It is said that you can use any type of ground meat. You can also use liver or brain.

Edit:
I should add that this method will not work for thinner pancakes (crêpes).
 
Hello!
I want to do it! hey, this is the only flour I can get my hands on in the market at the moment. I was looking for it, no one had it, the last person I asked told me she didn't know when she had it again but the next day she got it without knowing, so I want to take advantage of it since I'm working on my diet and I want to supplement breakfast with bacon with this.

is this flour ok?
285674352_546802573690359_8802747618209465685_n.jpg
 
Hello!
I want to do it! hey, this is the only flour I can get my hands on in the market at the moment. I was looking for it, no one had it, the last person I asked told me she didn't know when she had it again but the next day she got it without knowing, so I want to take advantage of it since I'm working on my diet and I want to supplement breakfast with bacon with this.

is this flour ok?
View attachment 59348

Looks good to me! I mostly just use similar pre-packaged ones from the supermarket too, because the health food place here that sells it in bulk sells out really quick...everyone loves buckwheat! The thing to watch out for is, sometimes (the ones here at least) have small writing on the back saying "may contain gluten"...shouldn't be a problem with that one you got though, with that prominent "gluten free" on the front...

Also...Goemon_...that beef pancake idea of yours is wild! I wouldn't exactly call that a pancake....but it does sound tasty, I must try it !
 
Looks good to me! I mostly just use similar pre-packaged ones from the supermarket too, because the health food place here that sells it in bulk sells out really quick...everyone loves buckwheat! The thing to watch out for is, sometimes (the ones here at least) have small writing on the back saying "may contain gluten"...shouldn't be a problem with that one you got though, with that prominent "gluten free" on the front...

Also...Goemon_...that beef pancake idea of yours is wild! I wouldn't exactly call that a pancake....but it does sound tasty, I must try it !

Thank you!

Here not everything has a label, and with the dollarization in my country is that it has increased the import of many "new" foods, which in turn if one does not have a good information base as it is somehow including foods that were not part of our diet for years, some reaction can be obtained. I discovered that peanut butter from a very famous brand in the US gives me headaches and I had never had anything like this happen before. Maybe because it was something new I was giving my body. This flour will be something new too, I will see what happens.
 
Hello!
I want to do it! hey, this is the only flour I can get my hands on in the market at the moment. I was looking for it, no one had it, the last person I asked told me she didn't know when she had it again but the next day she got it without knowing, so I want to take advantage of it since I'm working on my diet and I want to supplement breakfast with bacon with this.

is this flour ok?
View attachment 59348
If one want to use buckwheat, I think it would be a good idea to look into oxalates. I think I heard oxalates are kind of high in buckwheat.
 
Also...Goemon_...that beef pancake idea of yours is wild! I wouldn't exactly call that a pancake....but it does sound tasty, I must try it !
It's hard for me get around the language barrier on this subject.
In France the common recipes are galette (also known as crêpe de sarrasin / En: buckwheat pancake) and crêpe (En: crepe, crêpe or pancake). All that I find typing french words in wordreference French to English dictionnary.

Now if I type pancake in English to French dictionnary I get :
1) pancake (anglicisme)
2) crêpe (plus fin / En: thinner)

So, it is hard to know how one differenciate from thin pancakes and the thicker ones.

The thicker ones are not common in France, as far as I know.

All that to say that I never did regular thick pancakes so I would not know if my recipe can be called that except that I found the recipe on english speaking YT channels and they call it that way.

That certainly can't be call crêpe or buckwheat pancake.
 
OK, thanks for mentioning that. I just read that "too much oxalate in the urine can lead to serious problems."
I am not a specialist. For what I understand from listening to Sally Norton, which seems to be THE specialist on the subject, the body can handle a certain quantity of oxalates every day. All that is above that quantity will accumulate in one or several organs and can cause a lot of problems. The most commonly known is, indeed, kidney stone. But that is just one of the many problems that can occure with to much oxalate.
 
It's hard for me get around the language barrier on this subject

Oh, I did not mean it in relation to the thickness of the pancake.. I meant because of the ingredients - in my mind a "pancake" is always made of some kind of flour.. not meat :)

It's not important though, sorry for language confusion.. I wasn't meaning to be taken too seriously.. I'm from Australia and have very little nuance when it comes to pancakes...
 
But that is just one of the many problems that can occure with to much oxalate.
That's good to know, I will do more research to keep track and not exceed those tolerance levels. If I include that flour plus other foods that exceed it, I would be in trouble. Thanks again.
 
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