Thin Dutch pancakes from oat and buckwheat flour

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4

3 reviews
Good

Thin Dutch pancakes from oat and buckwheat flour

Thin Dutch pancakes. With just oat and buckwheat flour. So completely free from wheat, eggs and milk.

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Ingredients

Servings
  • ¼ cup oat flour thigtly packed, gluten-free
  • ¼ cup buckwheat flour thigtly packed
  • 1 cup water
  • sea salt optional, Celtic variety
  • 3x ½ x ½ teaspoons coconut oil

Instructions

  1. Mix the flours with the salt. Then poor in the water (or almond /coconut milk) en mix
  2. Warm the pan between medium and high heat. I set my induction on 7, but every 'stove' and pan are different.
  3. I personally use some oil, especially in the middle of the pan.
  4. Spoon 1/3 of the batter into the pan. My soup ladle has almost the right serving size. I fill it just a quarter inch under the rim.
  5. Slowly move the pan around to let the batter cover the whole pan. Bake for about 3 minutes. Dont do anything yet until the batter on top is fully dried.
  6. Slowly shove the spatula under the pancake all around to loosen the edges. Then shove towards the middle and flip. Bake another 2 minutes.
  7. Repeat to make 2 more.

Notes

  • Serve with fresh fruits, honey or homemade jam or marmelade 

Nutrition Information

Show Details
Calories 113kcal (6%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 7mg (0%) Potassium 95mg (2%) Fiber 2g (8%) Sugar 0.3g (1%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 3pancakes

Amount Per Serving

Calories 113 kcal

% Daily Value*

Calories 113kcal 6%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 7mg 0%
Potassium 95mg 2%
Fiber 2g 8%
Sugar 0.3g 1%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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3 reviews
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