Gluten Free Buckwheat Pancakes
Did you know that Buckwheat is gluten free? Yes, it is true. Even though wheat is in the name don’t let that fool you. Buckwheat is very high in protien and a good source of iron. It has a slight nutty flavor. It will give your baked goods a light brown color similar to baking with whole wheat. It is generally mixed with other flours for best results.
My employee, Dean, brought me a bag of buckwheat this week to experiment with. I often make my employees lunch, but today decided to make them breakfast. I made incredible tasting Buckwheat Pancakes. I added even more nutrition by adding chia seeds for my daily dose of Omega 3 and blueberries for added antioxidants. I actually used rice milk, as I was out of regular milk. The flavor was amazing and the texture was delightful. My employees all said these were a winner. Surprise your family and friends with a pancake breakfast or better yet, make them for dinner! Enjoy!
1 cup Mama’s Almond or Coconut Blend Flour
1 cup buckwheat flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. xanthan gum
1 tsp. chia seeds, optional
1 Tbsp. oil
2 Tbsp. honey or agave
2 tsp. vanilla
1¼ cups milk (dairy, rice, nut , soy)
1 cup blueberries, optional
In a medium bowl combine flour, buckwheat, baking powder, salt, and xanthan gum. Mix well. Make a well in center.
Add eggs, oil, honey, vanilla, and milk. Using a whisk or wooden spoon, mix until well combined.
Fold in blueberries, if desired.
Preheat skillet or pancake griddle and reduce heat to medium. Lightly butter or oil skillet or griddle. Drop 1/2 cup portions of batter onto griddle. Allow to cook until bubbles begin to form or underside is golden brown. Flip and cook until golden brown.
*Note: As batter sits it may thicken. Add 1-2 Tbsp. extra milk to thin batter if desired.