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Gluten free, dairy free, sugar free pear filled buckwheat pancakes
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
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Ingredients
for
4
- For the batter
- ½ cup Buckwheat flour
- ½ cup gluten-free all purpose flour
- 1 egg (beaten)
- ½ cup milk
- ½ cup water
- 1 pinch salt
- 2 Tbsps vegetable oil (for frying)
Preparation steps
1.
For the batter: put the flours into a bowl, add the egg, milk, water and salt and beat to make a smooth batter. Leave to stand for 30 minutes.
2.
Heat a little oil in a 20cm|8 " pan and pour on a teacup of the batter, tilting the pan so it spreads evenly. Cook for about 1 minute, flip over with a palette knife and cook until browned. Stack the pancakes between non-stick baking paper and cover with a clean tea towel to keep warm.
3.
Divide the pears between the crepes. Sprinkle with a little cinnamon. Pour over a little soya cream or yoghurt.
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