In Sweden pancakes is a staple child lunch/dinner in almost all restaurants. I still find it very difficult to accept that pancakes with cream and jam counts as a meal. The British piece of me feels it is missing a vegetable portion at least! Also as my youngest has a bit of a problem with either not doing a poo or if she is lucky something rock solid… I have finally created a totally wheat and gluten free pancake the kids love. In this case I used normal milk however. The problem if you also use a dairy free alternative is that they are then very hard to turn, but excess buttering of the pan does make this possible but patience is not always a virtue that I have in excess.
Gluten free pancakes
2 tbs Psyllium Husk (Fiber Husk)
5 dl milk
1 dl buckwheat flour
1 dl coconut flour
pinch of salt
50 gram of melted butter (cooled)
Mix all the dry ingredients then add eggs and milk and mix to a smooth mixture. Let it stand for 10 minutes and add more milk if needed the mixture should be runny like loose sirup.