Buck wheat pancakes – Low in Gluten
I’ve never cooked with BuckWheat (yet). I was surprised to learn that it is not really a grain and it is a relative of the rhubarb family. The good news is that if you are sensitive to gluten it might be a good option.
This info came from Adam Steer of the Shape Shifter Blog, he says..
I recently had the whole family tested for food intolerances. And both my daughter and I came up positive for an intolerance to gliadin–one of the two proteins in gluten.
One of my best creations so far is buckwheat pancakes. The first few tries were horrible though. So the recipe you’re about to get is the result of much trial and error.
It’s crazy how hard it is to make a pancake without the gluey effect of wheat flour!
Anyhow, here’s what I came up with…
I’m not a fan of how he has written out the recipe, I will try it out and post proper measurements what does 3-4 packets of stevia mean??? Here is what Adam Suggests… 1 ripe banana 2/3 can coconut milk 3-4 tbs honey 3-4 packets of stevia powder (or equivalent) 5 scoops *Prograde Protein (Chocolate)*
Mash the banana up thoroughly then add all the dry ingredients and start stirring them up. Gradually start adding in the coconut milk and whisking until it forms a uniform batter. Add the honey and whisk again.
*Tapioca flour is higher on the Glycemic Index than buckwheat flour. But we’re only using a small amount and it’s also gluten free. I include it because it adds a bit of springiness to the final product, like a real pancake instead of a flat and dense disk…
The batter makes 5-7 pancakes depending on the size. I keep it in the fridge and gradually use it up over the course of a week.
To make the pancakes, heat a small non-stick pan (I prefer ceramic since it doesn’t leach nasty chemicals) over medium heat. Add about a tsp of coconut oil to the hot pan and then pour your batter into the centre and let it spread to the size pancake you want.
Cover the pan and keep checking until the surface starts to bubble a bit and looks fairly solid. Slide a spatula all around the underside of the pancake to make sure it’s not sticking anywhere and then flip. I sometimes also add a smidge more coconut oil at this point to make sure my second side doesn’t stick to the pan.
It only needs to cook another minute or so and it’s done. Remove it to a plate and, if you want to live on the wild side, add a small amount of genuine maple syrup to finish it off. But it’s already fairly sweet on its own, so if you don’t have a sweet tooth you may not even need it.