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.
Pure Buckwheat Pancakes
If you’re gluten free you’ll love these tasty pancakes, savory or sweet!
- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
Ingredients
- 1 cup Kefir or Buttermilk
- 1 Pastrure-raised Egg
- 1/2 cup Filtered Water
- 3 tablespoons Butter or Ghee, melted
- 1 1/2 cups Buckwheat Flour
- 1/2 teaspoon Himalayan Sea Salt
- 1 tablespoon Honey, Maple Syrup or Turbinado Sugar
- 1 teaspoon Aluminum-Free Baking Powder
- Butter or Coconut oil for cooking
Instructions
- Whisk together buttermilk, egg and melted butter.
- In a large mixing bowl stir together buckwheat flour, sugar, salt and baking soda.
- Add the wet ingredients to the dry. Stir until the mixture is fairly smooth. If it's too think, add some more water to thin.
- Heat a cast iron pan to medium-hot. Grease the pan generously with butter, or coconut oil. Let it warm up for a minute or two.
- Pour a dollop of batter into the pan to your desired size of pancake. Wait for bubbles to form, then flip and continue to cook for a couple minutes.
- Repeat until finished.
Serve
- For sweet pancakes, top with butter, berries and sweetener of choice.
- For savory, top with anything from a stew to a hunk of protein with a side of greens.
