Celiac-friendly Pancakes with Spinach
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Healthy, because
Even smarter
These pancakes are made with celiac-friendly buckwheat flour, giving them a delicious hearty flavor and texture.
Play around with this recipe by alternating toppings. Cheddar cheese, salsa and avocado are all delicious variations.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 tablespoons butter (melted)
- 1 cup milk
- 1 teaspoon salt
- 1 pinch sugar
- ½ cup Rice flour
- 2 ½ tablespoons Buckwheat flour
- 1 teaspoon vegetable oil (plus extra for cooking)
- 2 eggs
- ⅛ cup chilled Sparkling water
- To garnish
- snipped Chives
- Sour cream
Preparation steps
1.
Mix together the butter, milk, salt and sugar.
2.
Put both flours into a mixing bowl and make a well in the centre. Add the eggs and oil, beating constantly until blended.
3.
Gradually beat in the milk mixture until combined, then beat in the water until a smooth batter is formed. Cover and chill for 1 hour.
4.
Heat a little oil in a frying pan until very hot. Pour in enough batter to cover the base of the pan and cook for 1-2 minutes on each side.
5.
Remove from the pan and place between sheets of non-stick baking paper and keep warm while repeating the process with the remaining mixture.
6.
Serve with spinach and poached eggs. Garnish with chives and soured cream..
