I’m pretty sure you can make gluten free British pancakes just by substituting a gluten free flour blend for wheat in a standard recipe, but many of those flour blends are a nutritional desert and disappointingly bland, in my opinion, which is why I like to use cashews in the batter.
These pancakes are similar to my galette recipe, except they’re slightly richer with the additional egg, slightly milder tasting due to swapping out the buckwheat flour for some sorghum, and slightly sweeter due to the reduced salt.
They make a great dessert to follow a galette entree, and both are good for casual entertaining as the pancake mixtures and filling options need to be made ahead, and people can gather, chat, and choose which fillings they’d like next, while watching the pancakes being made or even taking it in turns to have a go.
I like to make my pancake mix in the blender. Unlike wheat flour recipes, you don’t run the risk of making tough pancakes by over mixing/blending the batter because there’s no gluten to develop. If you don’t have a blender, then you’ll need to use the nut flour rather than the raw nuts, and little by little stir the wet ingredients into the dry ingredients which have been gathered in a large bowl.
Fillings to consider: Nutella; freshly squeezed lemon and sugar; apple compot.
- 3 oz raw cashews (or cashew flour/meal)
- 8 fl oz water
- 2 oz sorghum flour
- 2 1/2 oz potato/tapioca starch
- 2 eggs
- 1/4 tsp salt
- 2 tsps sugar
Into the blender, put the cashews and enough of the measured water to barely cover the cashews, and process until completely smooth. Add the remaining ingredients, and process until amalgamated, scraping down the sides if necessary.
Heat a griddle, or frying pan with low sides (I like cast iron), on medium low with a smear of oil. It should be hot enough such that when you flick water droplets off your fingers onto the oil, it should sizzle.
Pour about 1/4 cup (2 fl oz) of batter into the center of the pan, and quickly spread it as thinly as possible into a round with the back of a spatula or a traditional French T-shaped spreader. Once the bottom has browned lightly (1-2 mins), slip a spatula or pancake paddle under one edge of the pancake, flip it to cook the other side, and place any fillings on the top. Fold each side over the filling to make a roll, or fold like a traditional crepe: first into a semicircle, then fold in half again to form a 90 degree section.
Remove the pancake from the cooking surface for immediate eating, re-grease with a smear of oil, and start again with the next pancake for the next diner.