This is a simple plant based, vegan and gluten free recipe for protein rich, buckwheat pancakes, crepes and wraps. Despite its name, buckwheat is actually a fruit seed, not a grain and it's ideal for people who are sensitive to wheat or other grains that contain protein glutens. From a nutrition point of view, it's awesome! Containing all the essential amino acids, it's a great source of plant based protein and compared to other grains it's much higher in the minerals zinc, copper, and manganese. It's also a source of the cancer preventing vitamin B17.
Buckwheat Pancakes, Crepes and Wraps GF
2 cups Gluten-Free Buckwheat Flour
4 cups water or almond milk for crepes or pancakes
Extra virgin olive oil
Pinch of baking powder (optional but helps it to rise a little)
Pinch of baking powder (optional but helps it to rise a little)
Pinch of salt
- Measure the flour into a bowl and add a pinch or two of salt.
- Slowly add the water to the flour and beat using a whisk until the consistency is smooth. Use dairy free milk or a mixture of milk and water for pancakes and just water for wraps. Spray a little olive oil in a frying pan, you don't need much, and heat the pan until it is hot.
- Slowly pour some batter to the pan and tip the pan until the batter covers the surface.
- Cook until the wrap is set on top then flip it over and cook the other side. Bubbles might appear in the wrap, at this point it is cooked.
- Cool the wraps on a wire grille or cake cooler otherwise they may become soggy.
This recipe makes between 8 and 10 wraps depending on how thin they are. They are ideal for lunch with salad. They are great with a curry and eaten hot with maple syrup, they are delicious.
