Healthy pancakes: the best wheat free flours to use

Here is the low down on making this #PancakeDay super healthy and tasty.

Buckwheat –  misleadingly no relation to wheat at all, in fact, it is completely gluten-free as it is a pseudo-grain. In other words, it is not a grain at all, it is a seed that acts like a grain. Although originally cultivated in Asia, it has been traditionally used in northern European cookery for thousands of years. It is the traditional ingredient in both Russia’s Bellini pancakes and France’s galette pancake. It is easily substituted into most pancake recipes and perfect for making thin crepe style pancakes. Its nutty flavour lends it to be a great carrier for savoury fillings such as spinach, mushrooms, eggs, feta cheese or smoked salmon. It is always good to fill up on healthy savoury options that include protein and vegetables before switching to the sweet stuff.

Coconut flour – Produced from dried, ground, defatted coconut meat. If you are on the paleo train, then this is flour for you. Not only gluten-free, but it is high in fibre and low in digestible carbohydrates. Perfect for making American style pancakes, it is very dry compared to grain flours so needs approximately equal liquid to flour ratio.

Spelt – an ancient cousin of wheat, so it does contain some gluten. That means that it works well as a substitute, but is far less likely to be an issue than modern wheat varieties. Its wholegrain means that it is a complex carbohydrate with slow release energy. Combine with coconut milk to make a dairy-free option.

Gluten free flour blend – if you want the most authentic pancake day, lemon and sugar style crepes, using a well blended quality (no nasties) white gluten free flour is your best bet. We like Dove’s Farm, milled in the UK, made from rice, buckwheat, potato, tapioca and maize flours.