New Brunswick "Ployes" Pancakes Recipe Gluten-free, dairy-free (casein-free) and hypotoxic



  • 140 g (1 cup) all-purpose flour "La Merveilleuse"
  • 140 g (1 cup) buckwheat flour
  • 15 ml (1 tbsp) baking powder
  • 1 ml (1/4 tsp) salt
  • 2 medium eggs, beaten
  • 250g (1 cup) plant-based milk substitute
  • 300g (1 1/4 cups) boiling water


  1. In a bowl, combine dry ingredients.
  2. Add beaten eggs and plant-based milk substitute and mix well, using a whisk. Let rest for 5 minutes.
  3. Add the boiling water and whisk vigorously.
  4. In a hot skillet brushed with oil, pour about 80 ml (1/3 cup) of the mixture into the center of the pan and tilt around to spread slightly. Cook over low heat and don't flip it... that's the secret of a good "ploye!”
  5. If your batter doesn't form bubbles on top quickly, it's because your pan isn't hot enough. The trick for this kind of pancake is a well-heated pan, that is then kept at low heat, to properly sear the pancake but prevent it from burning underneath before it has finished cooking.
New Brunswick "Ployes" Pancakes from Cuisine l'Angélique.

A charming grandma from New Brunswick kindly passed on to me a few years ago the art of making ployes. Now here's the adapted "gluten-free" version!


* Always stir your batter between each pancake. If you find that your batter is too thick, add a little cold water.