Pancakes, pancakes, pancakes. These are pancakes with personality. They are not gummy, starchy, or bland. And they have enough buckwheat in them to add some protein, iron, and fiber to your day. Top with pure maple syrup and they are also a great treat. I like to make a batch of these to keep in the freezer for those hectic mornings or even as an afternoon snack topped with a nut butter (or sun butter).
Buckwheat always gives my husband pause...'wheat? you can't have that!'...but BUCK wheat is gluten free and perfectly safe. And have it I will! Especially in these little babies, mmm.
This recipe will also make a great blueberry pancake, or add some diced, cooked apples for a delicious apple-cinnamon pancake. Just when you thought it couldn't get better!
These are completely egg free, and although I use milk, I have made them with non-dairy substitutes (soy milk, almond milk, etc.). Just be aware that if your non-dairy milk contains thickeners- carageenan, guar gum, xanthan gum, etc. then you may need to play with the consistency a bit to get them right. Just like any pancake mix- add a little more 'milk' if they are too thick.
So, on to the magic...
Mix your dry ingredients, like so...
Then mix your liquids...'milk' plus vinegar (the vinegar is crucial, these will not work without it!) Give the vinegar a couple minutes to work on the 'milk'.
Mix your dry ingredients with your wet ingredients...you should start to see little bubbles forming.
Then cook! I make my pancakes on a greased griddle at 325 degrees F. The grease does raise the temperature a bit, so if you are not greasing, you may need to play with the temperature.
They are ready to flip when you start to see little bubbles rise to the top and they start to look drier around the outside. Mmm, fluffy, airy, yummy.
Here is the recipe:
Gluten Free, Allergy Free Buckwheat Pancakes
Gluten Free
Corn Free
May Contain Dairy- source: milk for: texture
possible dairy substitutions: soy milk, almond milk, coconut milk, rice milk
If using your own flour blend: Flour = 140 grams; approximately 1 cup of a gluten free blend
Mix flour blend
45 grams white rice flour
14 grams potato starch
25 grams brown rice flour
56 grams buckwheat flour
Add other dry ingredients and blend
1/4 tsp. salt
1 TBSP. brown sugar
3/4 tsp. baking soda
3/4 tsp. cream of tartar
1 tsp. cinnamon
Mix wet ingredients and let sit 2 minutes
1 Cup milk or milk substitute
3 tsp. apple cider vinegar
Add wet ingredients to dry ingredients
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