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Gluten Free pancakes

Submitted by my goodness on Wed, 22/06/2011 - 20:56
Another Gluten-free cooking for kids recipe

Our favourite breakfast pancake - serve with sweet or savoury toppings. Make them big or small, or make them in funny shapes for the hard to please.

Yield

Plenty

Preparation time

2 minutes

Ingredients

1 cup ground Almonds
1 cup buckwheat flour
1 cup milk
1 cup water
2 eggs

Directions

Whisk all the ingredients together in a bowl. Fry in a hot pan with a tiny smidgen of butter. They should develop little holes if the temperature is right and look like a flat crumpet. When the top has stopped looking wet and shiney then turn and cook on the other side.

Notes

This recipe keeps well in the fridge for up to 3 days in an airtight container. Pancakes can be eaten cold and added to children's snack boxes.