Determined to make a Gluten Free Pure Buckwheat Pancake
I made a few changes to a recipe that called for the addition of all-purpose wheat flour and was prepared to possibly face the sad reality of rock hard pancakes, but I was pleasantly surprised. They were both tasty as a sweet breakfast or as the base for a savory meal.
Although not as doughy and soft as gluten pancakes, the texture is rather nice. They really hit the spot topped with butter, blueberries and Eco-Bloom or maple syrup!
For anyone eliminating sugar from their diet, EcoBloom is a a lightly sweet prebiotic powder made of chicory extract and Inulin (or FOS). FOS is fructooligosaccharides, serve as food for beneficial microflora, but don’t feed Candida or any other types of yeast overgrowth.
My first pancake was gorgeous, perfectly round and crisp on the edges. The following pancakes began to take on these strange amoebae shapes. Such is nature. They still tasted great and looked pretty on my plate.
I had made quite a few pancakes, so later in the day I ate them topped with goat meat, my favorite Green Dressing, homemade Lacto-fermented Green Beans and because I’m crazy for garlic, some minced garlic to top it off. This I must say, was pretty spectacular.