pancake or wrap - buckwheat pancakes

By tinathorn

Ingredients

• 150 g buckwheat flour
• pinch of salt
• 350 ml (350g) water
• 1 leveled tablespoon of flaxmeal (or one large egg if you're not looking for an eggless recipe)
• coconut oil or other oil of choice for frying

Details

Servings 1
Adapted from ingeniouscooking.com

Preparation

Step 1

At first, prepare the flax egg: gradually add a few tablespoons of water to flaxmeal, while whisking continuously with a hand whisk. You should gain a smooth, jelly-like mixture with the consistency of beaten eggs.
Mix buckwheat flour and salt in a bowl, then gradually add water and mix until smooth. Finally, mix in flax eggs and let the batter stand for a couple of minutes. If it's too thin, give it a couple more minutes, if too thick, some water will help.
Slightly grease your frying pan with coconut oil and bake one pancake after the other, flipping them once, as usual.
I noticed that these eggless galettes need more time to be ready, so give it some time.

You can have them salty or sweet: although gluten-free, these pancakes do not break so easily, you can roll them even the next day without a problem.

Batter can be kept in the fridge for another day, galettes for another 2 days if covered tightly.