Posted in Recipes
Gluten free Buckwheat Pancakes
Gluten-Free Buttermilk Pancakes
(feeds about 4)
- 1 C buckwheat
- 1/2 C masa harina (fine ground corn flour)
- 1/4 C sorghum flour
- 2 T sucanat (brown sugar will work)
- 2 T buttermilk powder (optional)
- 1/4 t xanthan gum
- 1.5 T baking powder
- 2 eggs
- 2 C milk (goats milk works fine, and water can be subbed for the dairy free.)
- 1 T oil
- 1 large or 2 small apples, or a cup of blueberries
Combine dry ingredients.
Beat eggs, then add milk & oil.
Combine dry & wet until fairly smooth, then leave it sit for at least 15, probably 20 minutes. The waiting is important, I promise, or they won’t be fluffy.
If you’re adding apples, peel them and slice it into very thin slices– as thin as you can. If you’re adding blueberries wash them and set them close to where you’re cooking.
Stir up the batter after its rested. If it seems thick, add water, a little at a time, until it is thick but will pour.
Heat a skillet and brown butter in it. Add a little cooking spray, maybe, to make sure the pan is coated with oil.
Drop some batter in the pan and smooth it out a little– it will be too thick to spread on its own.
If you wish, you can lay apple slices into the batter to mostly cover it, or scatter some blueberries over the top.
Cook pancake on medium heat until bubbles form and then break on the surface.
Flip the pancake and cook until done.
Serve and enjoy!
Note: If you have leftover batter, it will keep nicely in the fridge.