Buckwheat and Sorghum Flour Pancakes
Buckwheat Pancakes can Take the Bland out of the Gluten Free Diet
Feb 28, 2009
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.
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