It can seem like a disaster if you, or someone close to you, develops a food intolerance. Specialty food with substitute ingredients can be very expensive and it isn't always very tasty to be honest! It seems that more and more people are living with food allergies of various types and it is tough on them (especially kids) when they cannot eat even the most simple of dishes, like pancakes.
It is possible to make a basic wheat-free pancake batter and then alter the recipe to make pancakes that can be enjoyed by people with various intolerances.
Please note that you will need to check the recipe carefully for other ingredients that you may have an intolerance or allergy to. As buckwheat is not a cereal at all but is in fact a flower seed, it contains no gluten.
Put all the dry ingredients into a large bowl and mix together thoroughly, ensuring the baking powder and salt are distributed well. Next, crack the egg into the center of the bowl and use a stick blender, electric hand mixer, or a whisk to keep the mixture free of lumps as the milk is added. You should end up with a thick, creamy batter.
Lightly oil and heat non-stick frying pan, or skillet and cook the mixture for around 30 seconds or until holes form in the uncooked side. Use an egg slice or each side. You can make large or small pancakes according to your preference.
This recipe differs from the one above in only one aspect and that is the use of a homemade egg replacement. This is made by taking 1 tablespoon of ground linseeds and mixing them with 2 tablespoons of boiling water. You then need to leave the mixture to stand for about 10 minutes. After this time has elapsed you will find that the mixture has become quite thick and jelly like in consistency and this can be used as a very effective egg substitute in the buckwheat pancake recipe above. Just follow the steps in the recipe above but replace 1 egg with the 1:2 tablespoon linseed to boiling water egg replacement.
To make dairy free pancakes just substitute soya, rice, almond, or any other dairy free milk for the cow's milk in the original recipe.
All these recipes are tried and tested. If you are on a restricted diet, they could save you a great deal of money on packaged "free from" mixes available in health stores, and keep you cheerful in the process! In addition, because they are so 'normal' tasting, everyone will enjoy them so no-one has to feel like they are the odd one out.
By Ayesha Christmas from Kranj, EU
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