Gluten-Free Buckwheat Pancakes

 

 

Hot pancakes on a cold morning doesn't get much better...until you make them buckwheat pancakes. These are rich in nutrients and fiber, and wonderful flavor. I found some gluten-free buckwheat flour at Whole Foods Market to try out. 

 

Baking with gluten-free products can be tricky, as the chemical reaction that allow the product to rise happens with acidic protein. Remove it, and don't replace it with something, you'll have a very dense, very flat turnout.
 

I used a combination of double-action baking powder, baking soda, and secret weapon: molasses. Molasses is actually acidic enough to work with the other ingredients to create bubbling, rising action. No one wants a flat pancake.

Just look at those beautiful, fluffy bubbles!

For the syrup, I also came across a great maple/praline batch that is made right here in the south in Thomasville, GA. Blackberry Patch had other great flavors to choose from, but this caught my eye, and I had to try it.

I don't use a ton of syrup like I used to as a kid, so I wanted to add more to it to give flavor without the guilt. In a small sauce pan, I melted 1/2 C sugar with blueberries and blackberries that needed to be used up. Both are great fruits loaded in fiber to help balance the more simpler carbohydrates. They cooked at a steady heat while I made the pancakes, reducing down to a  thick syrup.

Hope you try these and enjoy them as much as we did!

- Ashley

Ingredients 

1 C Gluten free buckwheat flour

1 T ground flax seed *optional, but adds more fiber

1/2 t salt

1 1/2 t baking powder

1/4 C sugar

1 egg

1 T molasses

1 C low fat milk (or almond milk)
Maple syrup or other topping

Directions

Allow stove with skillet to be heating on med/high heat. Mix dry ingredients, then molasses, milk/milk alternative, and eggs.  Batter should be runny, but thick in consistency. Note: Milk is good to add a little at a time, mixing while doing so, in order to catch the perfect consistency. Use an oil spray or a small amount of butter/oil on skillet. Using a 1/4 C measuring cup, scoop batter and pour on heated skillet. Once bubbles appear all over, flip. Allow to cook on other side for 1-2 minutes, cooked through. Top with maple syrup, berries, or your favorite topping.