I eat a mostly gluten free diet, and though I enjoy eating whole (seed) grains like buckwheat, quinoa and millet, I still crave the occasional doughy treat. These pancakes can really help to fill that gap!
Every website I read swore that it was not possible to make buckwheat pancakes without the gluten laden addition of all purpose flour, but I would not be deterred! I switched up a few things and was prepared to possibly face the sad reality of rock hard pancakes, but was pleasantly surprised. The pancakes were not as doughy and soft as regular pancakes, but the texture was rather nice, though admittedly a little grainy. But topped with butter, blueberries, and maple syrup, they were really very tasty!
– 1 cup kefir or buttermilk
– 1 egg
– 1/2 cup filtered water
– 3 Tbsp butter or Ghee, melted
– 1.5 cups buckwheat flour
– 1/2 Tsp Himalayan sea salt
– 1 Tbsp Yucca syrup, Lakanto or turbinado sugar
– 1 Tsp aluminum free baking powder
PREPARE: Whisk together in a bowl the buttermilk, egg and melted (cooled) butter. In a a separate bowl mix together buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the mixture is pretty smooth. If it’s too think, add some more water to thin.
COOK: Heat a cast iron pan to medium-hot. Use butter, or better yet coconut oil, grease the pan well. Pour the batter into the pan to your desired size of pancake. Wait for bubbles to form, then flip and continue to cook for a couple minutes. My first pancake was gorgeous, perfectly round crisp on the edges. The following pancakes began to take on these strange amoebae shapes… Not sure what that was about! But they still tasted great and looked very pretty on my plate.
SWEET: Pictured above they’re topped with butter, warmed frozen blueberries and EcoBloom. But by all means, you should use maple syrup! EcoBloom is a a lightly sweet powder that is actually a prebiotic made of chicory extract and Inulin (or FOS). FOS is fructooligosaccharides, which serves as food for beneficial microflora, and does not feed Candida or any other types of yeast overgrowth.
SAVORY: I had made quite a few pancakes, so later in the day I had them topped with goat meat, my favorite green dip: http://cleanlivingguide.com/cookbook/move-over-guacamole-clgs-got-a…, home made pickled green beans and because I’m crazy for garlic, some minced garlic to top it off. This was pretty spectacular.
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