When you go to a French crêperie (restaurant serving pancakes), the savoury pancakes are made with buckwheat flour. The flour has a very distinctive taste and it always reminds me of great holidays on the West coast of France visiting my friends. At home, we never bothered with buckwheat pancakes and always used the same dough for both savoury and sweet pancakes.
I did not actually realise buckwheat was free from wheat until very recently when I was reading a book about allergies. This wheat-free option is great! All I had to substitute to make it safe for Jumpy was the milk and egg.
I have been using potato flour as an egg replacer, and coconut or soya milk instead of cow’s milk. Jumpy can now have milk, and this recipe also works well with full-fat milk. If you need ideas for pancake fillings, I have listed over 50 of my favourites here.
To make these quick and easy pancakes, all you need is buckwheat flour, potato flour and dairy-free milk. Add in a pinch of salt and you are ready to make your galettes.
‘Free From’ Galettes
- 1 cup buckwheat flour 150g
- 2 tablespoons potato flour 25g
- Pinch of salt
- 1 ½ cup dairy-free milk 375ml, coconut or soya
- Vegetable oil to grease the pan
- Place the dry ingredients in a large bowl. Make a well in the centre and add the milk little by little, mixing thoroughly.
- Place a pan over a medium heat and grease lightly with kitchen paper dabbed in vegetable oil.
- When the pan is really hot, pour enough of the liquid to coat the pan. Rotate the pan to distribute the batter evenly.
- Cook for a couple of minutes, until it the pancake is dry underneath and easy to flip or turn over with a wooden spatula.
- Cook the other side for another minute. You can add your filling now or pile up your galettes on a plate for later.
- Repeat until you have used all the batter. In between pancakes, grease the pan using oiled kitchen paper.