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Buckwheat Pancakes {GF + Sugar free}

By June 27, 2014 breakfast, brunch time, healthy, recipe series, recipes

Buckwheat Pancakes  The Macadames  - 1

It’s been a while since I’ve had a decent kitchen. Not that my kitchen in Chamonix was anything to go cook-ish over, it was still a kitchen.

As you’ll know I am a big fan of gluten free cooking, so I thought I’d give buckwheat pancakes a whirl.

Now I know they’re not the sexiest pancakes around, but the average appearance is well made up for by the fluffy texture, delicious taste and the fact that they’re gluten free.

Buckwheat has a rather strong and nutty flavour and gives a light and fluffy consistency that soaks up the maple syrup like a sponge.

I’ve decided to serve mine with mountains of fresh fruit which marries well with the sweet maple. But you can serve them with anything you like.  

Something about pancakes says “weekend” to me. There’s nothing better than cooking a batch, putting on some fresh coffee and curling up with the newspaper and whittling the day away in a food/relaxation comatose.

I made these in my last weeks in Chamonix and I am not only nostalgic for my old alpine home but I wouldn’t mind jumping right through the screen and eating these delicious babies right now.

What you need:

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Fry pan
  • Ladle
  • Pancake flipper

Ingredients (serves 2 greedy pigs or 4 normal appetites):

  • 1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups milk of your choice (i’ve used almond milk)
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • Butter, for cooking
  • Dash Loads of maple
  • Fresh fruit for the topping

Method:

1. Mix up the dry ingredients in the large mixing bowl.

2. Beat the wet ingredients in the small mixing bowl

3. Add the wet ingredients to the dry ingredients and mix through, it’s ok if there a few small lumps.

4. Melt the butter in your frypan until slightly bubbling.

5. Pour a spoon of the batter into the fry pan. Wait until the top has formed bubbles almost all over, then flip.

6. Cook on the opposite side for around 2 minutes or when golden brown.

7. Repeat for the rest of the batter. To keep the pancakes warm, I place one plate over the other and keep popping the finished pancakes in there.

8. Serve with fruit your your chosen topping, lather with maple syrup and dig in!

Bon appétit!

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Anisa – The Macadames. xx

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