Yesterday a miracle occurred in my kitchen. You see, for years I’ve been trying to perfect gluten free crepes for mum and I keep falling short. Most gluten free pancake recipes are thick and fluffy, as they are easier to flip and if you do find crepe-style instructions, they use buckwheat flour (mum doesn’t like this) or conventional pre-mixed GF flours (full of refined ingredients and usually additives too!).
Then there’s pumpkin or banana pancakes, which personally are my favourites, and you can get them quite thin, but all mum wanted was “normal” egg, milk, flour pancakes with NOTHING else, just like she used to make before she was diagnosed with coeliac disease.
I’ve been messing around with different flours for years now trying to get a consistency and taste that makes mum truly happy.
Whether you need to be gluten-free or not, I hope you love these crepes. Mum loved them so much I didn’t even have time to snap a photo, but I assure you they look like normal crepes and taste excellent with a pat or organic butter and a sprinkle of rapadura sugar or cheeky drizzle of maple syrup.
A Pancake Miracle
- 1 cup macadamia nuts
- 1/4 cup cassava flour
- 1/4 cup wheat-free oats
- 3 eggs
- 1/2 cup milk of choice
- Butter, for frying
Method
Blend all ingredients together in a food processor or blender to yield a smooth batter.
Melt a pat of butter in a frying pan over medium-high heat and spoon enough batter over melted butter to yield a pancake of your desired size. Swirl batter around the pan to make it thinner.
Cook until bubble appear on one side and the edges are ‘set’.
Flip with care and cook on the other side.
Repeat with the remaining batter.