Happy Pancake Tuesday, everyone!
Today is Shrove Tuesday, the day before Christians begin Lent – a 40ish day fast from anything including meat, alcohol or even sugar. Pancakes are seen as a great way of getting rid of flour, eggs, milk and sugar (although we don’t use that last one!).
But whether you’re preparing to fast or not, who can resist a perfect stack of pancakes? We’re going to show you how to cook easy gluten-free, sugar-free pancakes – plus, four delicious ways to pimp the recipe!
Foolproof Gluten-free Pancakes
The golden ratio.
It’s super easy to make pancakes once you know the golden ratio – 2:1:1:1:1. That’s:
- 2 eggs.
- 1 cup milk of your choice (full-fat, almond, oat, rice).
- 1 cup buckwheat flour.
- 1 cup almond meal.
- 1 teaspoon baking powder.
Once you can remember that, it’s perfect pancakes every time! If you’re nut-free, try using sunflower meal instead, or try two cups of buckwheat flour (but your pancakes will be on the dense side).
Thick or thin?
We personally prefer thicker, hotcake-style pancakes. They definitely fill the stomach and keep you going for hours!
But you can control the thickness of your pancakes by adding more milk. Just know that crepe cook faster and can be a little difficult to flip!
Foolproof flips.
If flipping pancakes if the bane of your breakfast-y existence, there are a few methods that help. Use a naturally greaseproof cast-iron skillet, wait till the batter is really bubbling and give it a good flick of the wrist.
4 ways to pimp the recipe!
See ya later, maple syrup. From rich chocolate to savoury spinach, these toppings and flavour combos are actually worthy of your stack.
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