Gluten free pancakes, baked in the oven with cheese and eggs. Served with a green salad. Gut friendly and gluten free and very yummy. We had them for lunch.
• For the batter
• 75g buckwheat flour
• 1 egg
• 150ml milk (I used 150ml homemade kefir)
• 50ml cold water
• A couple of pellets frozen spinach or large handful of fresh spinach
• Salt and pepper
• 1 tsp olive oil or coconut oil per pancake
• For filling
• 4 eggs
• Grated cheese (choose your own choice - we had cheddar)
• Packet of spinach, watercress and rocket
• 1/2 lemon, 2 tablespoons extra virgin olive oil
• Salt and pepper
Mix batter ingredients – I used a food processor
Melt a teaspoon of oil in a hot frying pan and swish it around.
Add about a ¼ of a cup of batter and tilt the pan to spread it out.
Cook on a medium height for approx 2-3mins – turn over when golden underneath. Then cook for a another 2 mins.
Leave to cool if you like – you could put a piece of greaseproof paper between each pancake but I just put each one on a plate.
I placed a pancake on a baking tray (I used a non stick one). Them sprinkle some grated cheese (as much as you like) around the outside, leaving a rim of pancake at the edge. Leave the centre free of cheese and crack an egg into the whole.
Fold the outside of the pancakes over, so just the yolk and a bit of white shows in the middle. My pancakes were a bit raggy round the edges and I had a little extra pancake mixture which I cooked and used to fill any holes. I cooked them for approx 10 mins (have a look after 8 mins) until the whites were just cooked. I used a fan oven, but I would cook them on a high shelf in another oven.
Toss the salad and dressing and put a pile on each plate. Put the pancake on top of the salad. They were delicious. Gut friendly and gluten free.
Oven temperatures. 180°C, Fan 160°C, 350°F, Gas 4