Coconut Buckwheat Injera or Pancakes
I was making my wife some special pancakes this morning that are gluten free - egg free and dairy free (she is allergic to all) and the recipe I am always using and tweeking got much better. I usually have to use soy or rice milk in place of dairy milk, but this time I tried canned coconut milk. This worked really well and I also thinned the recipe and made a very nice injera type flat bread at the end. I wanted to share it with anybody that might want to try it, or give suggestions. I do add fruit sometimes, but am always working on getting the consistancy and flavor best before masking it with those additions. I usually make the following double batch so that she can have some ready made for later in the week.
3 cups buckwheat flour
2 cups coconut milk
2 tsp baking soda
3 tsp baking powder
3 tsp sugar
1 tsp xanthan gum
4 flax egg substitutes (each = 1 tablespoon flax meal mixed with 3 tablespoons boiling water, let sit for a few minutes till gooey)
6 tablespoons vegetable oil
enough water for runny pancake batter
ladle a scoop of batter onto medium hot lightly greased skillet. When the batter stopps bubbling but is still steaming, flip
For a nice injera type flat bread or roll up, add more water to the batter so that it can spread out nice and thin. Cook on one side until the top is dry to touch. Don't flip, injera only gets cooked on one side, this leaves the other side flexible for rolling. There will be alot of bubble holes and be nice and soft inside.
Russ from RI