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.