If you have food sensitivities, pancake day may not be something you traditionally look forward to. If you fancy joining in this year, we have a few tried and tested allergen-free/friendly favourites in our house that you might like to try.

Buckwheat galettes (gf, df, optional ef)

These make a fantastic choice for a savoury filling (chicken, onion and mushrooms perhaps). If you can’t tolerate eggs then you can swap out the egg for 1 tbsp ground flax seeds and 3 tbsp water.

  • 125g buckwheat flour
  • ¼ tsp salt
  • 1 large egg (or 1 tbsp ground flax seeds; 3 tbsp water)
  • 300ml water

Stir together flour and salt. Whisk egg together with water. Slowly whisk the liquid into the flour until you have a smooth batter. Leave to rest for 10 mins then rest again.

Heat up a large frying pan over a very high heat and brush with a little olive oil. Pour a small ladleful of the batter into the pan and swirl it around to make a thin pancake. Cook for around two mins, then loosen the edges and flip it over to cook for a further minute.

(Recipe adapted from River Cottage, Light and Easy)

 

Chickpea pancake (gf, df, ef)

These are great with a curry in place of a chapatti.

  • 150g chickpea (gram) flour
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • Small bunch coriander, finely chopped (optional)

Sift together chickpea flower, salt, cayenne and cumin into a bowl. Slowly add 220-250 ml water mixing it until you have a smooth batter. Stir in chopped coriander. Rest for 30 minutes.

Heat up a frying pan until very hot. Brush with a little olive oil. Pour a small ladleful of the batter into the pan and swirl it around to make a thin pancake. Cook for 2-3 mins, then turn over and cook for a further minute.

You can keep these warm in the oven while you cook the rest.

 

 

 

 

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