So I have had requests for pancakes. Pancakes!! There are many people who think gluten free pancakes either do not exist or are gross. I'm here to say they do exist, and do not need to be gross. I have made gluten free pancakes many times although never seem to write down the recipe's.
I decided to begin with Buckwheat Pancakes. Of all the pancakes I make, buckwheat are my least favorite. I personally prefer buttermilk pancakes and will definitely be blogging that recipe soon. Buckwheat, however, is Shawn's favorite so we will start there.
There is nothing spectacular about these buckwheat pancakes, they taste, well, simply like buckwheat pancakes. Texture, flavor, and looks like regular buckwheat pancakes. I hope you all enjoy the mediocrity of this recipe, for it isn't easy to create a regular buckwheat pancake using gluten free flours. Enjoy!
1 cup buckwheat flour
1/2 cup sweet rice flour
1/4 cup soy flour
1/4 cup millet flour
1/4 cup quinoa flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon xanthan gum
2 teaspoons baking powder
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Mix all the flours and dry ingredients together in a bowl with a whisk.
Make a well in the center and add the liquid ingredients. Mix together very well with a spoon.
Ladle the mixture into a nonstick preheated skillet and wait for bubbles to appear through. Flip and cook on both sides until done. They should be puffed up like in the picture below.
Ever since I took my first bite of a buckwheat pancake I could never see pancakes the same way again. They are so delicious and I have them almost every morning. Roasted strawberries and almond butter are a fantastic idea for a topping. Coconut butter tastes amazing as well. I didn’t know buckwheat was a relative to rhubarb. Interesting!ReplyDelete