Pancakes, blinis, adai, crepes, dosai, jian bing: call them what you will, they are part of the local cuisine almost anywhere in the world. Which sort will you make? If you want to cook this gluten free version, try savoury (wrapped around cashew sour cream and veggies) instead of lemon juice, fruit or syrup- these pancakes will go both ways, and being gluten free as well as vegan, they’re sure to please everybody.
Here’s the buckwheat potato pancake recipe, followed by some links to more of our pancakes:
Makes a large batch:
150g raw buckwheat, ground into flour/ buckwheat flour
100g potato flour (farina)
100g singoda flour
1 tsp turmeric
1 tsp salt (if savoury)
500ml (2 cups)water
- Grind the buckwheat dry, or measure your flour into a high speed blender.
- Add the singoda and potato flours, turmeric and salt, if using.
- Pour in water and whizz up into batter.
- Pour into a lightly-oiled non stick frying pan on high heat and cook carefully on both sides, as you would any kind of pancake. Do not turn over until the top has completely set.