We can not do gluten, dairy, soy, egg, tapioca, coconut to name some kown problems.
I need a recipe that can be made with buckwheat, rice or teff, rice milk or water, flax seed or applesauce (we're allergic to bananas, too!) and olive oil.
Please please help. Every GF recipe I try to adapt sticks to the pan or stays raw inside no matter how long I cook it.
We use this recipe. We use almond milk instead of buttermilk, and I've even made them with just water and they turned out fine. Instead of melted butter you could use melted margarine or any kind of oil. I don't use the egg and they still turn out fine. I've never had any problem with them sticking and they turn out fluffy and delicious. Some kind of sweetener is essential though. They taste like cardboard otherwise.
Buckwheat Pancakes Recipe
Prep time: 5 minutes
Cook time: 20 minutes
The egg is optional, we've made the pancakes both ways, with egg and without. With egg results in just a little more structure to the pancake. To make gluten-free buckwheat pancakes, substitute the all-purpose flour with buckwheat flour.
Vegetable oil for coating the pan
3/4 cup (100g or 3.5 oz) buckwheat flour
3/4 cup (100g or 3.5 oz) all-purpose flour (can sub with buckwheat flour for a 100% buckwheat pancake if you wish)
3 Tbsp sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 Tbsp unsalted butter, melted
1 egg (optional)
2 cups (475 ml) buttermilk
1 Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
2 Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. In Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). Stir only until everything is combined. Do not overmix. A few lumps are fine.
3 Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
4 Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.
Serve with butter and maple syrup.
Yield: Makes 14 to 15 4-inch pancakes, serves 2-3.
Does anyone have a TED friendly recipe that doesn't require subbing out 1/2 the ingredients?
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