Saturday, December 1, 2012

gluten-free buckwheat pancakes


December! Time for celebrating and feasting - we could start with buckwheat pancakes. Despite the many pancake recipes on this blog that would argue the contrary, I don't really like* pancakes all that much. But David likes variety and the weekend usually demands a change from the regular breakfast fare so I make pancakes. Because I don't like them all that much I am always looking for ways to make them more worthwhile. And so you end up with quite a few offerings here. Besides all that Eden and her kids like pancakes a lot. So what can I do? I make pancakes. Of course.

The options for gluten-free pancakes range from the sublime to the ridiculous and there are times when I swear to never try another one. Then I see an interesting recipe and ... here we go again.

These pancakes are so incredibly simple and delicious I was honestly excited. Whole grain and gluten-free and yummy, yummy, yummy. They are light and fluffy with more worth than your average empty pancake. Run out and get yourself some buckwheat flour, then make a hot stack of deliciousness.

I increased the buckwheat flour, decreased the brown rice flour, and didn't separate the egg as the author suggests you do. My pancakes were still very light. I say do it the easy way.

gluten-free buckwheat pancakes 
(from Whole Grains for a New Generation by Liana Krissoff)

3/4 cup buckwheat flour
1/4 cup brown rice flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 large egg
about 3/4 cup milk
1 tbsp unsalted butter, melted - or olive oil
1/2 Tbsp maple syrup

Whisk together the flours, baking powder, baking soda, and salt. Crack the egg into a measuring cup and add milk to make 1 cup, add the butter and maple syrup. Whisk together and add to the dry ingredients. Pour the egg/milk mixture into the flour mixture and stir with a spatula just until combined.

Cook in a lightly buttered skillet by scan 1/4 cupfuls until dry at the edges and browned on the bottom, then flip and cook until done.

Serve with your favorite maple syrup and fresh berries. 

*I do like all the pancake recipes I have posted. Just to be clear. In fact, I like them a lot. Is that self-serving?

4 comments:

Anonymous said...

I plan to make these pancakes this weekend for my mom who requested light and fluffy gluten-free pancakes. Do you happen to remember how many this recipe serves? I might do a trail batch before hand so no worries if you don't recall. :)

Melissa

Cheri said...

Melissa - the recipe would feed 4 people nicely.

These are a good option given your mother's request but if she is wanting light and fluffy gluten free you might also want to take a look at the banana chia oat blender pancakes from April 2013. They pracitically define her request. My current favorite. Whatever you decide on, have fun! And thanks for choosing one of my recipes :)

Anonymous said...

Perfect! Thank you! I'll check the other pancakes out too! :)

Melissa

Anonymous said...

They were a huge success! Will definitely make them again!!! Thank you! :)

Melissa