I have been trying for a while now to create a crepe and pancake batter that is totally gluten, dairy, sugar and yeast free that tastes delicious. I finally succeeded in making one that tastes so good, is pliable and not dry. The children loved it, it was a hit. I ended up making it twice this week for both breakfast and brunch. My ingredients were all organic and I promise that the end result was tastier and more filling than a white flour pancake.
You can thin it to create crepes, or make it a bit thicker for pancakes. Top it up with your favourite toppings, and serve it either sweet or savoury.The options are limitless, I have filled them with fresh fruits, and also fetta, mozzarela and coriander, while still in pan until the cheese has melted. (picture below).
If you want your pancakes for sweets, add an extra 1/4 cup coconut flour and 1 teaspoon of your favourite natural sugar, such as coconut sugar or agave syrup.
Yields 8 to 10 pancakes.(8-10 cm diameter)
Preparation Time: 5 minutes
Cooking time: 20 min
1/2 cup oat bran
1/2 cup buckwheat flour
1/4 cup tapioca flour
1 – 1 1/12 cups almond milk
For Sweet pancakes, add:
1/4 cup coconut flour
1 teaspoon agave syrup or
1 Tablespoon coconut sugar (optional)
Beat eggs in a hand mixer, then add all other dry ingredients. Pour 1 cup of almond milk, and mix, add rest of almond milk according to your desired consistency. Make it thinner for crepes and a bit thicker for pancakes.
Heat a non-stick pan on medium heat. Put a tiny bit of coconut oil or butter, whatever you prefer. Using a large ladle, pour one ladle full of mixture into pan, and cook until sides are cooked, then flip and cook the other side. Continue until all the mixture is finished.
To make salmon or cooked prawns and avocado pancakes:
250g smoked salmon or 400g cooked peeled prawns
1 large avocado
100 g baby rocket leaves
10 diced cherry tomatoes
1 tablespoon capers
Cut avocado in half and dice up half and put aside. Use rest of avocado to spread on bottom of pancakes. Top with baby rocket, then top up with two slices of smoked salmon, or 4 to 5 cooked and peeled prawns depending on size. Top up in centre with diced avocados and diced cherry tomatoes and a few capers. Serve immediately.
To make scrambled eggs with avocado, za’atar and pomegranate molasses.
8 free range eggs
sea salt to taste
4 table-spoons pomegranate molasses
1 teaspoon of za’aatar
100 g baby rocket beetroot leaves
10 diced cherry tomatoes
Cook eggs with a bit of olive oil in a non-stick pan. Allow one egg for each pancake base. I like to break eggs, wait until sides are cooked, then stir the egg and cook it until it is just cooked.remove before it taste s dry and sprinkle a bit of sea salt on top. spread bottom of pancakes with avocado. Top with baby rocket, then top up with one scrambled egg, sprinkle za’atar on top, then drizzle 1 teaspoon of pomegranate molasses on top, add one diced cherry tomoato on top and serve immediately.