These flours that change from wheat to make pancakes

For the savory crepes

Buckwheat flour or buckwheat flour

To prepare the famous buckwheat pancakes, only one flour on the menu: buckwheat flour, also called buckwheat flour. Contrary to what its name indicates, this flour, unlike wheat flour, does not contain gluten! Losing your Latin, we know. In the meantime, you can replace all or part of the wheat flour with buckwheat flour. If we can offer these pancakes in a sweet version, the typical flavor of buckwheat flour makes them ideal in a savory version with cheese, in particular.

Chickpea flour

Famous in the South in the panisse or socca version, garnished with olive oil, chickpea flour, like buckwheat flour, is gluten-free. Our advice: we reserve it for savory pancakes. The reason is a powerful taste which can be difficult to associate with jams and other spreads…

Lentil flour

We rarely think about it, but lentils are also enjoyed in the form of flour. The best part about this flour? It is gluten-free, rich in fiber, iron and protein. But it is above all its low cellulose content which makes it more digestible than other flours made from legumes. As always with gluten-free flours, it is better to combine different flours together, and why not add a touch of fat – melted butter for example – to the batter for soft pancakes.

For sweet pancakes

Chestnut flour

Chestnut flour is pure indulgence! With its typical taste, but also its slightly sweet flavor, it brings a lot of deliciousness to the dough, while being gluten-free. Only problem: its price! For example, in the organic version, we find chestnut flour at around €20 minimum per kilo, while wheat flour is a little above €1…
Our advice: do not use it alone, firstly for a question of cost, but also to soften its intensity. It can be cut with softer flours like rice flour or cornstarch.

Corn flour

Free of gluten, corn flour stands out with its pretty golden color and slightly sweet taste. Unlike starch which contains only a small part of the ground grain, for flour, the whole grain is used. Like corn and all flours, the glycemic index of this flour remains high.

Hulled barley flour

Rich in fiber, proteins and minerals, hulled barley flour (less refined than pearl barley) is a wonderful replacement for classic wheat flour. With its delicate, nutty taste, barley flour is perfect in a sweet version. Its plus: its glycemic index lower than that of other flours, located between 25 and 30 (wheat flour is 65).

And don’t forget, if Candlemas is February 2, you can enjoy pancakes all year round, with or without wheat flour!

Discover the recipe for Honey and Almond Crêpes

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