Today I am sharing a fantastic recipe for GF pancakes! These pancakes equal their glutinous counterparts and are more nutritious. Light, fluffy, moist and flavourful, they have an ingredient that I have fallen in love with. Buckwheat!
Contrary to its name, buckwheat is not related to wheat and does not contain gluten. It is actually a fruit seed related to rhubarb and sorrel. Buckwheat can be eaten as a kernel, either unroasted or roasted (kasha). Very versatile, it can be served as an alternative to rice, as a cereal itself, as porridge and makes a great gluten free flour substitute.
Buckwheat is a superfood boasting a great nutritional profile high in manganese, flavonoids, and fibre; and is a good source of tryptophan, magnesium and copper. Studies have shown consumption of buckwheat is related to lowering cholesterol, triglycerides, blood pressure, risk of some types of cancer, risk of diabetes; and preventing gallstones. What’s not to love, especially when it makes such a great gluten free flour!!! Okay, I will quite gushing and get to the recipe.
Gluten Free Whole Grain Buckwheat Pancakes
- 3/4 cup whole grain ground buckwheat
- 1/2 cup oat flour (ensure it is GF, if you are celiac or intolerant)
- 1/4 cup organic cornmeal (love the texture this imparts, but can be omitted)
- 1 Tbsp baking powder
- 1 Tbsp sugar of your choice (I used coconut sugar)
- 1/2 tsp sea salt
- 1 cup milk* (your choice, I used dairy)
- 1 egg
- 2 Tbsp oil of your choice (coconut, olive or butter, melted)
- 1 tsp vanilla
Combine dry ingredients in a medium mixing bowl. In another bowl, beat egg and stir in milk, oil, and vanilla. Stir wet ingredients into dry, mixing until combined. Adjust milk/flour if you want thicker or thinner batter.
Pour batter onto heated pan, flipping once when browned. Enjoy!
* Substitute 1/2 cup of milk with soda water to make these even lighter and fluffier.