Friday, February 17, 2012

Buckwheat Pancakes (How's THAT for a catchy title?)

Lest any of you are thinking that since 'buckwheat' has the word 'wheat' in it, it has to be bad, think again.

Buckwheat is actually a fruit, and is entirely gluten free.
Not to mention, it makes some pretty killer pancakes.

Now, before we proceed, I am sorry. I do not have any photos of my pancakes to show you.

Because, seriously, who wants to snap pictures of their breakfast when they haven't eaten in over ten hours?

Well, pshhhh, not me!

So we'll just have to picture happy, little pancakes, floating on our plates, and go from there.

If you are unable to obtain buckwheat flour, make your own! It is actually much more economic than purchasing the flour anyway.

If you have a food processor or a blender, you're set.

Just be sure to grind it up really fine and powdery.

Buckwheat is found in many local healthfood stores or online.

And remember, a little goes a long way.

This is the brand I use, which I order from Azure Standard.:



But you could really use any kind.

And once you have that flour, you are ready for some terrific pancakes.

And remember: You can convert any of these ingredients back to traditional, such as whole wheat flour if you are not allergic.

Buckwheat Pancakes: No gluten, dairy, egg, corn or soy

1/2 cup buckwheat flour
1/2 cup gluten free flour mix (see link at top of blog)
1 tsp raw agave (or 2 tsp sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt, rounded
2/3 cup your choice of milk (water works too)
1 egg (or equivilent in egg replacer)
1 tsp vanilla
1 Tb oil (I use extra light virgin olive oil)

In a bowl, combine all dry ingredients and then blend in the wet with a hand or stand mixer. In a hot skillet that has been lightly oiled, drop batter by 1/2 cup portions and immediately spread batter with the back of a spoon to thin. This step is tricky, as the buckwheat makes the batter pretty sticky. Once these are browned on the edges (it does not take long), peek underneath. If pancake is golden, it is ready to flip. Allow to cook for about another minute and a half, then peek again. If your pancake is golden on both sides and the edges are browned, your pancake is ready.

Serve warm with berries and honey.

Boy, howdy. These are spectacular.

Happy Smacking!

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