Freelance Writing Jobs | Today's Articles | Sign In

Buckwheat and Sorghum Flour Pancakes

Buckwheat Pancakes can Take the Bland out of the Gluten Free Diet

Feb 28, 2009 Zoe Langley

Pancakes made with buckwheat and sorghum flours are every bit as tasty and filling as those made with wheat or other gluten flours. They are very nutritious too!

Buckwheat pancakes are a good source of minerals, protein, fiber, and vitamins. White sorghum flour, also naturally gluten free, adds to the nutrition and taste of the hotcakes. These pancakes are easy to make, easy to store, and can be enjoyed for breakfast, snacks, or even as a bread substitute.

They make a surprisingly tasty round sandwich bread. As sandwiches, they are easy to store and take along for lunches and picnics

Ingredients

1 cup Buckwheat flour
3/4 cup white sorghum flour
1/4 teaspoon Salt
1/2 teaspoon baking soda
1 teaspoon GF baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon ground allspice
1 large Egg
1 3/4 - 2 cups soy or other milk
Preheat griddle or fry pan to medium high (360f for electric skillet).

Instructions:

Sift dry ingredients together and set aside. In a medium size mixing bowl beat egg into soy milk.
On low speed add flour mixture blending slowly.
Add more milk as desired for thinner batter.
Lightly oil pan or griddle with cooking spray.
Pour batter onto hot griddle, using about 1/4 to 1/3 cup of batter per pancake.
When bubbles that develop on top of pancake begin to burst turn cake over and cook until edges are dry and lightly browned.
Serve with maple syrup, buckwheat honey or fruit topping.
Makes 10-12 five inch round pancakes.

Cooking notes:

Pancakes will spread better if batter is poured from several inches above the hot pan or griddle. Using an electric skillet is more efficient and economical as several hot cakes can be made at one time. Hotcakes with no fruit also make a nice round sandwich bread. If thick enough, they can be easily reheated in the toaster.

There's a lot of room for creativity with this recipe. There are many variations that work well with this batter. try adding one cup of thinly sliced or diced bananas to the mixture after it is blended. Other choices might be to blend in 1/2 to 1 cup of blueberries, strawberries or peaches. Add raisins and a teaspoon of cinnamon to the batter for a tangy taste and texture. Fruit also makes an excellent topping for these hotcakes.

These tender gluten free pancakes can be frozen. They hold up well in the freezer and can be reheated to use later for sandwiches, breakfasts, or just for snacks.

Nutrition Notes:

The pancakes in this recipe provide protein, high quality fiber, several B vitamins, folate, and the minerals calcium and magnesium as well.

How to Cook Buckwheat and Kasha

Gluten Free Vegetarian Chili With Buckwheat

Gluten Free Buckwheat Raisin Pudding With Cinnamon

The copyright of the article Buckwheat and Sorghum Flour Pancakes in General Medicine is owned by Zoe Langley. Permission to republish Buckwheat and Sorghum Flour Pancakes in print or online must be granted by the author in writing.

Buckwheat Pancakes are Gluten Free

What do you think about this article?

Comments

Dec 13, 2009 9:54 AM

Guest :

These were tasty. I subbed pumpkin pie spice & cinnamon for the allspice, and 1/4 c tapioca starch for 1/4 c of the sorghum, and used coconut milk for the liquid. Also doubled the salt. The result was an extremely thick batter that needed extra liquid - perhaps I should've stuck with the recipe! I topped them with an apple cooked down with cranberry juice & sugar while I made the pancakes, and it was wonderful!

Dec 13, 2009 9:55 AM

Guest :

Meant to add that I love your idea of using these as sandwich bread, since I often don't keep bread around. Smart!

Dec 13, 2009 10:24 AM

Zoe Langley :

Your variations on the recipe sound deliscious! I'm going to try this on my next batch. There's so much we can do, once we have some basic recipes, that going gluten free isn't so difficult after all.

3 Comments