These gluten-free buckwheat pancakes, or Galettes de Sarrasin are traditional to the Brittany region of France. They have a light texture and nutty flavour which can be used for savoury and sweet recipes, making them an excellent recipe for an imaginative cook.
Buckwheat’s name is misleading as it has no relation to wheat, but is more closely related to sorrel, knotweed and rhubarb. It is therefore an excellent gluten-free alternative which can be used as a flour, in salads or as porridge to name but a few. I use it a lot, so expect to see more buckwheat recipes!
The recipe is highly versatile as once you have mastered the incredibly easy galette batter you can top it with whatever you please, whether it is a light dinner of spring greens and chanterelle mushrooms as below; a poached egg, wilted spinach and hollandaise for a lovely breakfast; or even ice-cream and chopped fruit as a dessert!
I made my own buckwheat flour as I had the groats in the house but no flour. The groats are also far cheaper, but the flour is quite easily accessible if you wanted to use shop-bought. Doves Farm do a good organic buckwheat flour.
To make your own buckwheat flour
- 500g Buckwheat groats
- Add the buckwheat groats to your blender and blend until fine – 30-60 seconds, depending on your blender.
- Store the flour in an airtight container such as a Kilner jar. It will last 2-3 months or longer in the fridge.
Gluten-free buckwheat galette
This recipe follows the Lower Brittany traditional recipe by using egg in the batter, however if you wished to make this recipe vegan, you can easily omit the egg and use soy/almond milk instead of dairy milk. The traditional galette from Upper Britanny does not use egg. This recipe makes about 4 galettes. Any batter left over can be refrigerated and used within 3 days. Stir the mixture each time you use it.
- 100g Buckwheat Flour
- 1 Organic Egg (omit if making vegan)
- 300ml Organic Milk (use alternative if making vegan)
- Pinch Salt
- Knob Organic Butter
- Place flour and salt in a mixing bowl, add the egg.
- Add the milk a little at a time and beat into a batter. The batter should feel very loose, like a classic French pancake mix.
- You can use the mixture straight away, or you can create a more stable mixture by leaving it to rest for a least an hour. Stir batter once rested.
- Place a heavy bottomed frying or crêpe pan over a medium to high heat and add a knob of butter. Move the pan around so the butter covers the bottom.
- Ladle the batter into the hot pan and roll it around to cover the surface – about 2 tasblespoons (or the size of your ladle) . Add more batter if needed.
- Cook until golden, about 3 minutes, then turn over and cook on the other side, pressing the pancake down to get a good even colour.
- For each galette, add a small knob of butter to the pan before so it does not stick and obtains a good colour.
As I mentioned above you can really be adventurous here. For dinner I made spring greens and chanterelle mushroom to top my galette. This was very tasty and so simple.
- 1 red onion
- 1 garlic clove
- 50g Chanterelle Mushrooms
- 100g Spring Greens
- 100g Organic Crème fraîche
- Zest of 1/2 Lemon
- Handful Pine Nuts (optional)
- Salt and Pepper
- Add a knob of butter to a non-stick pan on a medium heat.
- Chop the onion finely and fry for 3-4 minutes, or until browning.
- Finely chop the garlic and add to the pan, stirring for about 2 minutes.
- Shred the spring greens and add to the pan, along with the chanterelle mushrooms.
- Zest 1/2 lemon onto the spring green mixture, add the crème fraîche and season.
- Add the mixture to the middle of your galette and fold 4 edges of the galette to make an open topped parcel. Serve immediately.
With my leftover batter I also made a breakfast galette with an organic poached egg, grilled asparagus and fresh chives – delicious and so simple! It took me about 6 minutes from start to finish – my new favorite breakfast!