Shrove Tuesday or Pancake Day although not a typical holiday per say has always been a favourite of mine. I’m not sure if that’s because pancakes were the first thing I learned to make, or that they’re really versatile to play with and quick to make, or because I have always loved them! With the day fast approaching (it falls on February 17th this year- make note!) I altered my usual recipe to be gluten free and dairy free but still healthy and yummy to enjoy breakfast, lunch, and dinner! (Am I the only one who does that?) It was such a treat to have them all day long as a kid!
This is a basic recipe that makes approximately 6 pancakes. You can double the recipe for more servings and you can add in some extra ingredients to what you fancy. A tablespoon of raw cacao makes for chocolate ones or fruit like apples and blueberries make great options. Of course, being Canadian, enjoying them as they are with some maple syrup is one of the best ways I’ll say you can enjoy them!
1/2 cup milk (almond, coconut, etc.)
1 tsp vanilla extract
1 tbsp coconut oil, melted, plus extra for the pan
1/2- 3/4 cup buckwheat flour
1 tsp baking powder
pinch of sea salt
1. In a large bowl, add the egg and milk. Whisk together until light and foamy. Add the vanilla.
2. Melt the coconut oil on the stove top then slowly stream into the mix, whisking as you go along.
3. Add the baking powder, salt, and flour until everything is smooth. Set aside for a couple of minutes while you heat your frying pan *If you’re adding anything else such as fruit, do so now*
4. Heat a frying pan on low-medium heat and melt a teaspoon of coconut oil, making sure to coat the whole pan. When it’s ready, take about 1/8 cup of batter and pour into the pan.
5. Allow the pancakes a minute or two to cook. You’ll know it’s ready to flip with bubbles begin to appear and pop on the surface of the pancake. Flip to the other side and allow another minute or so to cook.
6. Complete with the rest of the batter. Add coconut oil or organic butter and some maple syrup, fruit, nuts, a sprinkle of cinnamon or raw cacao.
Enjoy these as you will- they’re so quick and easy to make and you can really play with the flavours. I’ve made them gluten free, dairy free, and refined sugar free however you can substitute organic dairy milk or other types of flour. You’ll find yourself making them more often than not after you try them once. Happy Pancake Day!