Buckwheat Flour Pancakes

These would make great savoury pancakes if you ditch the sweetener.

Halved from: http://www.creativesimplelife.com/gluten-free-coconut-buckwheat-pancakes/

Ingredients

1 Large Egg
200g Buckwheat Flour
240ml Low Fat Milk
1 Tbsp Sugar/Maple Syrup
1 Tbsp Vegetable Oil/Coconut Oil
1 Tsp Baking Soda
Dash of Vanilla Extract

Makes 8 Small Pancakes. Can be frozen.

Method

1. Add Eggs, Milk, Vanilla Extract, Oil and Sugar to a jug and whisk until everything has combined.

2. Add the remaining dry ingredients to a bowl and then add the Egg mixture, mix until a smooth thick Batter has been formed. Rest at room temperature for 10 minutes.

3. Over a medium-high heat some Oil and swirl it around a non-stick pan, then add some of the Batter, just enough to form a small circle, about 1/4 Cup. Cook for a minute or two until bubbles start to appear on the edges and centre and the underside is golden brown, then flip and cook the same on the other side. Repeat until batter is used up.

Variations:

Buckwheat and Flax: Use 170g Buckwheat Flour and 30g Ground Flaxseed. Add more Milk after resting if too thick.

These were a slight fluke, but they are handy if you want a packed pancake to keep you going.

Carob and Peanut Butter

Ingredients

2 Large Eggs
300g Buckwheat Flour
100g Natural Peanut Butter
20g Carob Powder
360ml Low Fat Milk
2 Tbsp Sugar/Maple Syrup
2 Tbsp Vegetable Oil
1 Tsp Baking Soda

Makes 9 Medium Pancakes. Can be frozen.

Method

1. Add Eggs, Milk, Oil and Sugar to a jug and whisk until everything has combined.

2. Add the dry ingredients to a bowl and then add the Egg mixture, mix until a smooth thick Batter has been formed. Then beat in the Peanut Butter. The Batter should be slightly thick, but still pourable. Rest at room temperature for 10 minutes.

3. Over a medium-low heat some Oil and swirl it around a non-stick pan, then add some of the Batter, just enough to form a small circle, about 1/4 Cup’s worth. Let it spread into a rough circle and cook for two to three minutes or until bubbles start to appear on the edges and centre and the underside is firm enough to flip, then flip and cook the same on the other side until the Pancake is firm, thick and spongy. Repeat until batter is used up.

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3 thoughts on “Buckwheat Flour Pancakes

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