These pancakes come out soft and tender, of course not as light as a regular pancake but superior to most other recipes I have tried for Gluten-Free, Egg-Free. This particular recipe does have milk in it, but it works great with other non-dairy milks if you are dairy-free. One of our favorites is the almond milk, but it also works great with soy, coconut, and rice. I have made pancakes with part orange juice as well - makes a great orange ginger pancake, by adding about 1/2 tsp ground dry ginger. Be creative with these! We like them with apples and cinnamon or blueberries. They are good with mini chocolate chips as well. Sometimes I just add a teaspoon of cinnamon to the plain batter just to liven up simple pancakes. And, of course, always serve them with REAL maple syrup!
1 1/2 c. Buckwheat Flour*
1/4 c. Granulated Sugar
1 tsp. Baking Powder
1/2 tsp Baking soda
2 Tbs. oil (vegetable oil, light olive oil, or coconut oil)
1 c. Milk (regular or non-dairy)
1 tsp. vinegar
1/4 c. flaxseed egg substitute (see info on "Egg Substitutes" post)
1/2 tsp vanilla
2 Tbs. applesauce
Combine all dry ingredients in a mixing bowl. Add all the wet ingredients into the bowl with the dry, and whisk until smooth. That is one beautiful thing about working with gluten-free flours, you really can't over mix a batter. For instance, with regular pancake batters or muffin batters made with wheat flours, over mixing will produce a heavy, tough product. I have not found this to be true of the gluten-free flours.
Pancake is ready to flip! |
This recipe makes about 8 pancakes when using a 1/3 c. measuring cup as a ladle. Leftovers keep well in the refrigerator for up to 3 days, reheating them quickly on a hot skillet works great! They are also good eaten like toast with Sun Butter or almond butter (if you can have those.).
*This recipe does work well substituting 1/2c Masa Harina for 1/2 c. of the buckwheat flour. I do this when I am running low in buckwheat flour, but have plenty of Masa.
YUM! ENJOY!
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