The Gluten Free Bake: Buttermilk Buckwheat Pancakes
Over the past couple of months, I've been trying to cut back on gluten (and lactose) in my diet and have been playing around with an assortment of different flours such as buckwheat! Contrary to the name, buckwheat flour is completely gluten free and has such a similar texture to standard wheat flour that it is fairly interchangeable. Now, whilst this recipe is not lactose free, I have included a substitution for almond milk if thats more your thing.
This recipe came about because it was a Saturday morning and I wanted pancakes. There is nothing more that I love than pancakes and I was going to make the standard version but the only flour I had was buckwheat flour, hence the recipe.
A word of warning, these are monster pancakes and are incredibly filling - I could barely manage one and a half so I would definitely not go overboard!
The Recipe (Makes about 5 pancakes):
- 1tbsp butter
- 2tbsp maplesyrup
- 1 cup buckwheat flour (finely milled)
- 1 1/4 tsp baking powder
- 1/4tsp baking soda
- 1/4tsp salt
- 1 cup buttermilk (If you're lactose free, 3/4cup of almond milk)
First, pop the butter and maple syrup into a pyrex jug and then microwave them for about 20 seconds and then mix them together.
Then mix the dry ingredients together, then add the egg and buttermilk. Mix it together and voila, your pancake mix! I didn't use a whisk, I simply used a fork and although the mixture is quite thick, it was still fine.
I ate them with maple syrup and raspberries and they were absolutely delicious! Like I said, I only managed one and a half pancake so feel free to split the mix if it's just for one person.
Let me know what you think.