Tuesday, May 19, 2020

Buckwheat Buttermilk Gluten Free Pancakes

My dad loves taking his kids, and now his grandkids, out to breakfast at diners. Some of my fondest memories with him have been made after grumpily getting dressed at an hour I'd rather still be sleeping and stumbling into whatever dive diner is closest. There's just something special about breakfast.

I've always been partial to pancakes for breakfast, preferably of the chocolate chip variety served with a dollop of slightly melting whipped cream. But since discovering my severe gluten-intolerance diner pancakes have not been an option. Luckily, I also love to make pancakes at home. (I have a grand total of SEVEN pancake recipes on this blog already! None of them are written as gluten free. However if you want to adjust them to be gluten free, most gluten free flours and flour blends adapt extraordinarily well to pancake recipes.)

I made a regular batch of my GF pancakes this morning, but I made a few adjustments that I haven't tried in a while and they turned out SPECTACULARLY! So good in fact, that my boys have already demolished them all, and poor hubby who's out mountain biking won't get to try them. Well not this morning. Livvie's Diner is open every morning during quarantine for 3 special guests only.



Buckwheat Buttermilk Gluten Free Pancakes
If you don't have one of the flours listed don't fret. Just make sure you measure out 180g of flour total. Millet flour would be a lovely substitution. I wouldn't use coconut, cassava or potato with this recipe as they absorb too much liquid.

90 g almond flour
40 g buckwheat flour
30 g brown rice flour
20 g oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tablespoons olive oil
2 tablespoons honey
1 tsp vanilla
1 1/3 cups buttermilk
2 medium or large eggs
butter for the skillet or pan

Measure out the buttermilk into a 2 or 4-cup measuring cup, then add all the liquid ingredients, including the eggs, and whisk with a fork to combine.

Put a large skillet or fry pan (preferablly NOT non-stick) on the stove on the lowest temperature possible. (The key to cooking killer pancakes, especially GF ones, is to make sure the pan is fully preheated but not too hot.)

Measure out the flours into a medium bowl, then add the baking powder, baking soda and salt. Whisk well to combine. Dump the wet ingredients into the dry and whisk until completely combined. (Unlike with pancakes made with wheat flour, you do NOT want clumps in this batter.)

Put a little butter into the pan, and scoop or spoon the pancake batter onto the preheated pan or skillet. Cook on one side until small bubbles appear on the uncooked side. (If you add chocolate chips or blueberries, you may not be able to see the bubbles so go by how brown the cooked side is getting.) Flip the pancakes and cook until golden brown. Repeat with remaining batter, making sure to use a little butter on the pan for each new batch.

Enjoy!

No comments:

Post a Comment