Gluten Free Buckwheat Pancakes

Ann Arbor Food Gluten Free Buckwheat pancakes

Gluten Free Buckwheat pancakes

Buckwheat pancakes are a great example of a traditional gluten free dish. These light and floffy flappers will have folks wanting more and not missing their wheat flour.

Gluten Free Buckwheat Pancake Recipe: Makes 6 large pancakes

1 cup of Buckwheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 tsp maple syrup (optional)

In a bowl, mix the buttermilk, eggs, vanilla and maple syrup. Combine the buckwheat flour, baking powder, cinnamon and salt into the mixture. Stir until mixed.

The batter is on the thick side, but the pancakes come out fluffy

Scoop in about 1/3 of cup of batter onto a hot onstick skillet (if you have one).

Cook on one side until the side look dry and the top starts to bubble. Flip and cook for about another minute.

Butter and serve right away or keep warm in a 300 degree oven.

Serve with butter, maple syrup and fruit and berries.

Vegan Option:

1 cup of Buckwheat flour
2 tsp baking powder
1 cup soy buttermilk (squeeze half a small lemon into soy milk, let sit for 30 minutes until in cuddles)
2 Table spoons of apple sauce or pumkin puree (instead of egg)
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 tsp maple syrup (optional)

Serve with veggie margerine, maple syrup and fresh fruit and berries

Follow the same in cooking instructions above

 

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