Gluten Free Savoury Pancakes

Brunch, lunch, breakfast - whatever meal you want to call it these pancakes are my go to addition to fill me up.


Simple is always best when it comes to cooking in the mornings and this recipe is certainly simple, but with a little space for some creativity so you can have different pancakes every time.


I pair my savoury pancakes with just about anything, but they go particularly well with shakshuka, hummus, avocado and egg, or some tasty cooked mushrooms


Enough chit-chat, the recipe is what you're here for not my life story!



Gluten Free Savoury Pancakes:

Serves 2 generously

Ingredients: 100g gluten free self-raising flour - I use doves 100g alternative flour - currently I am using Kurakkan, but you can also use buckwheat or chickpea 1/4 tsp baking powder 1/4 tsp bicarbonate of soda Salt and Pepper Any spices that you love - my go to ones are paprika, turmeric and ground coriander 200-250ml milk*


Method:

  1. Mix all the dry ingredients together

  2. Add in half the milk and stir

  3. Add in the other half of the milk bit by bit until the mixture comes together to form a thick batter - you may not need all the milk

  4. Leave the batter to sit for 2 minutes

  5. After two minutes check the consistency of the batter is still okay, if it has gone too thick you may need to add a touch more milk

  6. Heat some olive oil in a frying pan

  7. Add tbsp dollops of batter to the pan - make sure the batter sizzles on contact as this helps to stop the pancakes from spreading and ending up too thin

  8. Cook for 2-4 minutes on the first side, flip and cook for 2 more minutes on the other

  9. Pile on all your toppings and devour

Tip: I usually transfer the pancakes to a small dish and put in a cool oven (100-150 degrees C) for up to 5 minutes while I finish the accompanying food, as it makes sure they are fully cooked. However, I have been known to eat them straight from the pan too! Just make sure that if you do eat them straight from the pan they are puffed up and cooked all the way through.

*I have made this recipe with non-dairy milks, like almond, but the pancakes are usually a little dryer. If you want to make them vegan use non-dairy milk and try adding a touch of sunflower oil to keep it more moist.


Note: you can make these pancakes sweet by simply skipping the salt and pepper and replacing the spices with nutmeg or cinnamon and then serving with stewed apple and yoghurt

© Copyright Naomi Chavasse

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