Buttermilk pancakes or Buckwheat crepes – gluten free pancake recipes for you

It’s the worst thing. Forgetting pancake day and having to do it all a day later.

So don’t forget, Pancake Day is Tuesday 12th February.

Be prepared and make sure you have all the gluten free ingredients you need in your cupboard.  There’s lots of extra toppings to indulge in too, such as maple syrup, lemon juice, chocolate sauce or natural sweeteners.

So now, here’s not one, but two gluten free pancake recipes for you…

buckwheatpancakesGluten Free Buttermik Pancakes

1 1/4 cups gluten-free flour
2 tbsp sugar
1 tsp Gluten Free baking powder
1 tsp bicarbonate soda
1/4 tsp salt
1 1/4 cup buttermilk
2 tbsp olive oil
1 egg
1/2 tsp vanilla extract (optional)

  1. Combine dry ingredients in a mixing bowl and thoroughly blend through.
  2. Combine buttermilk, oil, egg and vanilla in a separate mixing bowl. Whisk to combine.
  3. Stir milk mixture into dry ingredients adding it gradually. Whisk until batter is smooth. If batter looks too thick, add more milk a teaspoon at a time until the consistency is ok.
  4. Lightly brush the frying pan or skillet with olive oil and heat on a medium ring. Pour a measure of batter into the pan an allow it to spread. Once bubbles have begun to form on the top and the bottom is golden brown, flip the pancake to cook the other side until golden.
  5. Serve with your desired topping!

Buckwheat Crepes

buttermilk pancakes3/4 cup buckwheat flour
1/4 gluten-free flour
1/2 tsp salt
1 1/4 cups milk or dairy substitute
3 eggs
4 tbsp melted butter or olive oil

  1. Pour milk, eggs and melted butter or oil into a blender pitcher. Pulse until combined.
  2. In a small bowl mix gluten-free buckwheat flour, gluten-free flour and salt and add to liquid in blender, pulse until combined and smooth.
  3. Allow batter to rest for two hours for the best results.
  4. Heat a frying pan or skillet and lightly brush it with oil. Pour a measure of batter into the pan once it is hot enough and swirl it to cover the whole of the bottom of the pan. Cook for about a minute until the top is barely moist. Use a thin spatula to loosen the edges and gently flip the crepe to cook the other side until lightly browned. Repeat with the remaining batter
  5. Serve with what ever topping tickles your fancy!

The best crispbread you’ve ever tasted, and it’s gluten free

The best tasting crispbread ever (in my opinion)

Many people have been asking for a particular crispbread called Pain des Fleurs translated ‘bread of flowers’.

It’s not surprising as it’s the most delicious crispbread I’ve ever tasted, with a sweet and lightly crispy texture.

And it’s also gluten free.

The reason why it’s both delicious and gluten free is that it is a crispbread made from chestnuts (and it’s also organic…) I was writing recently about the versatility of chestnuts and this is just such an example.

However, Pain des Fleurs also make crispbreads using buckwheat and also quinoa. I can’t tell you how these taste but if the quality is anything like the chestnut crispbread it has got to be pretty good.

How to cook Buckwheat

A step by step guide to cooking buckwheat

Organic buckwheat can easily be found at GoodnessDirect

Healthier, tastier snacking

Tastier ricecakesSorry about this. It has to be said…

Ricecakes are pretty much tasteless.

There, I’ve said it. Perhaps it’s the way they’re made, perhaps it’s the ingredients used?

But if someone is choosing a low-calorie snack, why should they feel like they’re punishing themselves with a lack of flavour?

What’s exciting about Fiorentini is that they are an organic baker producing low calorie snacks made not only from rice, but rye, buckwheat, corn, spelt and oat bran.

With minimal processing and a very careful selection of the varieties of grain used, the result is a gentler tasting and hopefully healthier, or at least more rewarding, snack.

Plus, many of Fiorentini’s snacks are Gluten Free, and all are GM free and low in salt content.

Wow what a crazy range of noodles

It’s difficult not to be impressed by King Soba noodles.

King Soba noodles
Versatility and good nourishment in the kitchen

First, look at their credentials: nearly all their food is organic, fairtrade, vegan, GM free, wheat & gluten free, wholegrain food.

Second, look at their flavour combinations and you begin to realise something really special is going on… pumpkin, ginger and brown rice noodles or sweet potato and buckwheat noodles, green tea noodles, black rice noodles. The noodles are colourful and almost never ever contain gluten.

It seems like King Soba noodles are just about the healthiest fast food going. With their roots in Japanese and Thai food cultures, the focus on ingredients means there’s no poor quality instant noodle food here, just good nourishment and lots of imagination for when you get in the kitchen.


Amazing ways to make pancakes – coconut pancake recipe included

Is it me or are there more special days around this time of year: Valentines, Burns Night, Mother’s Day, St Patrick’s?

But Pancake Day is surely the most loved of all!

Pancakes are so popular they are made in thousands of different ways around the world, whether they are French crepes, Russian blinis, Mexican tortillas or Indian dosas, so don’t be afraid of trying something a little different.

Just add fizzy water…
If you’re avoiding dairy, or eggs, the day can still be fun.

Did you know that it’s possible to make pancakes with just self-raising flour and carbonated water? You just sift 300g/11oz of flour and whisk in 600ml/1pt of water, and that’s it! Of course, there are lots of little flavourings you can add like vanilla or cinnamon, and it’s easy to use buckwheat flour as a substitute well.

Pancakes - You may start drooling now...
You may start drooling now...

Cooking pancakes with fruit.
Or perhaps if you are avoiding eggs you may want to use pulped mango or banana instead which make brilliant binders for flour and milk (or soya milk). There again, you could always use an egg replacer. Significantly for coeliacs, when it comes to avoiding gluten, the whole process is now a lot easier because there are so many speciality flours out there.

However, if you want a tried and tested method then there are always pancake mixes from Orgran and Barkat. The Orgran versions are vegan too.

Try this recipe
Finally, you could try using coconut flour in your pancakes – an entirely gluten free recipe of course; but be careful, the coconut flour soaks up a lot of liquid, you may need to water it down…

Makes 4 pancakes.
2 tablespoons organic coconut flour, sieved
2 tablespoons organic butter, melted down
2 organic eggs
1 teaspoon organic sugar
⅛ teaspoon salt
75ml whole organic milk

Blend the eggs, oil, sugar and salt. Then mix in the coconut flour thoroughly. Continue to stir the mix as you add the milk.

When frying the pancakes use a small frying pan. Make sure you spread the batter thinly across the whole pan.


Yeast free breakfast cereals

I was writing about cereals for people who avoid gluten recently.

But if you avoid yeast, dairy or gluten, you might have come across the Morning Puffs range.

Morning Puff cereals are 100% natural so they have no artificial colours or flavours. That way you know exactly what you are eating.

Healthy cereal
Healthy cereal

Maple syrup or agave syrup, honey or fruit berries concentrate is used for flavour in some of the cereals. And you can select puffed grains made from rice, corn, buckwheat, millet or brown rice.

The other advantage is that they are organic and produced in a nut free environment.

It’s always good to have a range of healthy cereals in your cupboard.