Crepes
GLUTEN FREE II VEGAN II DAIRY FREE II NUT FREE II SESAME FREE II TOP 14 FREE II SOY FREE
Here’s a simple three-ingredient pancake recipe, perfect for any day of the week. They are super quick to make, don’t require 10 thousand ingredients and taste the same as regular pancakes. YAY!!!! Great for pancake day too.
Tips on ingredients & substitutions
Eggs
In this recipe, I have used medium free-range organic eggs. You can replace the eggs with 2 flax eggs. Click here for the flax egg recipe.
Milk
I always use a barista variety of milk because there literally is no point using the other god-awful watery milks that adorn the supermarket shelves that split and curdle!! My fave brands are either plenish, rude health or minor figures. These milk’s does not contain crappy gums or crazy additives that can cause IBS symptoms.
The additive-filled milk means that when you use them for cooking, these food companies use gums as emulsifiers, causing sauces to split and look like scrambled eggs.
So they are completely useless ( you can tell I’m not impressed!!) If you have ever had issues with your free from cooking and baking, look at the ingredients and the milk you are using and try to stick with minimally processed products that only contain ingredients you recognise.
Flour
I used buckwheat flour, you can use plain gluten-free flour, but I haven’t experimented with exact quantities, so I cannot ensure that your pancakes will turn out like the way mine have. But experiment, you may need to add more or less flour or a little more liquid depending on the gluten-free flour blend you use.
NB; To make this soy-free omit the eggs and use flax eggs instead, see below for the recipe. To make this recipe top 14 free, use flax eggs and non-soy-based milk.
Ingredients
Tips
The first pancake you make is always the test pancake, testing to see if the frying pan is hot enough and checking the consistency of the batter. You may need to add more or less flour or milk to get the perfect consistency depending on the flour and milk you choose. ?
What’s the difference between crepes and pancakes?
Crêpes are much thinner than pancakes because they aren't made with baking powder. Since they are thinner, they also tend to be a tad crispier. This makes the crêpe an excellent vehicle for any filling or topping you like, sweet or savoury.
American-style pancakes are the really thick fluffy pancakes you usually see stacked and smothered in maple syrup and butter, and are so yummy! They are made with baking powder, self-raising flour and bicarb of soda, making them light and fluffy. Take a look at one of my recipes here.
Storage & reheating
These pancakes freeze really well. Layer them flat with greaseproof paper, then wrap them all with cling film to stop freezer burn. You can pop them in the microwave for a few seconds to reheat. Or I prefer to warm them back up in a hot frying pan. They come back to life perfectly!
What else can I add to pancakes?
Melted chocolate to drizzle over
Ice - cream
Icing sugar
Maple syrup
Berries
Stewed fruit like cinnamon apple or stewed pears with mixed spice
Try using hazelnut milk and a tbsp of cacao powder in the batter so you have ferror rocher pancakes top with drizzled chocolate and chopped hazelnuts, and ice-cream
Spread sweetened vegan cream cheese and strawberries in the pancakes for a yummy cheesecake vibe, and finish with some crushed biscuits
Finish with chocolate spread and berries
Salted caramel, here’s a great recipe finished with pecans and salted caramel ice - cream or vanilla ice - cream.
Recommended products, brands & where to buy;
Well easy: Shop here for the following: ( Apply KAM10 at checkout to get £10 off your first £50 order)
Raw Chocolate Company - Salty Organic Chocolate Hazelnuts - ( use for the ferror rocher pancakes)
Rude health almond barista milk
Rhythm 108 double hazelnut biscuits - (To crumble over pancakes, see recommendations above)
Milled sprouted flaxseeds - ( Use as an egg alternative in this pancake recipe. See notes for recipe)
Raw chocolate buttons - ( melt & drizzle over crepes)
Buy normal buckwheat flour in most supermarkets. I use the FREEE brand
This blog contains affiliate links, which means I may receive a commission if you purchase using the links. I have personally vetted and used all the products that I recommend.
Makes 12 pancakes - 5 mins prep time 30 mins cooking time
Equipment
A Nutri bullet or similar, frying pan/fish slice or palette knife
Step by Step
Recipe
6 tbsp coconut oil
200 ml plant based milk
100g buckwheat flour
2 meduim eggs or 2 flax eggs ( recipe here)
Method
Whizz up the flour, eggs and milk in a nutri bullet or whisk by hand till smooth.
Heat a frying pan and using a ladle, pour roughly 3/4 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake.
Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
See notes for serving suggestions.
Support & Freebies
Has your shopping bill increased? Are you looking to save money on your FREE from ingredients. It can also be a pain to have to shop in several stores to get your shopping which is why welleasy have made it well easy to shop for healthy free from allergy specific ingredients.
AND its way cheaper than the health stores or supermarkets don’t believe me? Take a look for yourself here. Check out my curated shopping list of all my recommended healthier ingredients that I love to cook with. Heres the link.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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