Shrove Tuesday is also known as Pancake Day. I too will be celebrating this fine tradition this year by serving pancakes to families at the local Church.
Frankly, I didn’t know much about the traditions of Shrove Tuesday until I took a Pancake Day test generated by the folks at BBC. I am sad to admit that I didn’t score well. How well did you score?
While I can’t dine with churchgoers this evening (I’m serving), I confess that I had my pancakes this morning. These are gluten-free pancakes made from a recipe found in Dr. David Ludwig’s diet cookbook entitled Always Hungry?
This delicious recipe uses garbanzo bean flour. The photo shown above uses a previously prepared peach sauce (no sugar or artificial sweetener) with a few stray strawberries and blueberries. Please note that this recipe works also for waffles. The cookbook contains diet-friendly suggestions for the fruit sauce.
For those not on a diet, feel free to add butter, maple syrup or honey. Please note that I have added one more tablespoon of milk to Dr. Ludwig’s recipe.
- 1 cup garbanzo-fava or garbanzo bean flour I use Bob’s Red Mill
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg seperated
- 3/4 cup plain whole-milk Greek yougurt
- 1/4 cup unsweetened soy or almond milk or whole milk I add an extra tablespoon
- 3/4 cup neutral tasting oil
- 1/2 teaspoon pure vanilla extract (no sugar)
- Preheat a frying pan (or waffle-iron if doing waffles)
- Combine the flour, salt, and baking soda in a large bowl. In another bowl, whisk together the egg yolk, yogurt, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients until well combined. The batter should be thick like a muffin or cake batter.
- Beat the egg white with a whisk or the whisk attachment of an immersion blender until it forms soft peaks. Gently fold the egg white into the batter.
- Spoon the batter into a frying pan. Flip once and cook until golden (about 2 minutes a side). Serve immediately with the sauce of your preference.