There are no limits for my imagination in terms of gluten free pancakes. Once I find a new ingredient, I immediately toy with the idea to do some pancakes with it. My last pancake experiment was with psyllium husk. I bought psyllium husk for the broccoli pizza crust and just had to try to include it into my regular buckwheat pancake recipe. Psyllium is a wonderful thing, it is very high in fibre, has a positive effect on metabolism, prevents bloating and so forth. It has many benefits!
So why not to add psyllium husk into pancake batter. My first attempt to do pancakes with psyllium husk, was pretty funny. I prepared the batter and left it in the fridge over night, as usual, to get the right buckwheat consistency. What I found in the morning, was big shock. It was firm, a bit gummy like. I was convinced, it was an unsuccessful attempt, but at the end I could rescue the batter with some additional water.
My next attempt was way more successful, as I added the psyllium husk in the morning, just before using the batter. The pancakes were very soft and delicious.
- 80g buckwheat flour
- 2 eggs
- 2 tbsp psyllium husk
- 1 cup almond milk
- Pinch of cinnamon
- Some coconut oil
- Mix all ingredients together, except psyllium husk and coconut oil.
- Leave in the fridge over night or for at least 30 minutes.
- In the morning add the psyllium husk and if needed some water, to get the right pancake batter consistency.
- Heat some coconut oil in the pan and spoon in the pancake batter.
- Cook for about 3 minutes or until the surface is covered with bubbles.
- Flip the pancake and cook for another few minutes.
- Serve with some fruits, berries, maple syrup or what ever you wish.