I’ve been baking buckwheat pancakes – or galettes, as they are called in their home country, Bretagne – for quite a while now. I loved them at first because they are made of 100% buckwheat flour, which is a gluten-free, wholegrain ingredient with a nutty flavor and lots of dietary fibers to keep the glycemic index low. Although gluten free, and made of only 3 ingredients, these pancakes are thin & light as air and do not break easily so you can roll them with ease!
My original recipe contained some eggs, as well. As I’ve been working with different egg replacers for a while now I thought it’s time to turn this into an eggless, vegan galette. Here we go. 🙂
My original recipe contained some eggs, as well. As I’ve been working with different egg replacers for a while now I thought it’s time to turn this into an eggless, vegan galette. Here we go. 🙂
I’ve tried flax- and chia-“eggs” as egg replacers so far: both worked well for me, e.g. my very diet- and allergy-friendly brownies were made with chai seeds. For these galettes, I chose flax meal.
I usually grind flaxmeal at home with a small coffee grinder for financial reasons, however I recommend to purchase a very finely ground flax meal if you’d like to use for making flax eggs: the more finely ground the flax meal, the easier it is to make smooth, gelly-like flax eggs.
Ingredients for approx. 10 pieces (in a 9 inch or 22 cm pan):
150g 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
I grind my buckwheat flour at home, using a small coffee/spice mill.
- 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.
See, how thin and light they are?
Carbohydrate content is going to be approx. 10g CH/piece if you can make 10 pancakes of this quantity. 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. We like them with some homemade hazelnut cream, jam or homemade vegan spreads, as well.
Hope you’ll enjoy this! 🙂
Batter can be kept in the fridge for another day, galettes for another 2 days if covered tightly. We like them with some homemade hazelnut cream, jam or homemade vegan spreads, as well.
Hope you’ll enjoy this! 🙂
How much chia seeds would be needed?
1 leveled tablespoon of ground chia seeds should work.
I did use Egg Replacer (because I didn't have either kind of seeds on hand), but I was encouraged by your recipe because I too had to grind my own flour (in the blender) and it worked fine. I can see why making these thin would be better than traditional pancakes: they need a flavor boost from whatever you roll in them. Even so, yay — a new flour for the repertoire!
I'm so happy you see how great buckwheat flour is – it's my favorite: so hearty & nutritious. Your comment made me smile – where I come from, pancakes are traditional like this. 🙂
How much of the batter do you use per pancake?
I pour it out of the mixing bowl so I’m not sure… I use as much as I need to make 9 inch / 22 cm pancakes. It takes a little practice to get them really thin.
Very good and very easy! I have made them twice, the second time the night before. I liked the consistency a little better in the overnight batch. Thanks!