Ironically, since going gluten-free, pancakes are something I've been determined to master. I've tried gluten-free pancake recipes and mixes and I've adapted traditional pancake recipes, but I've never managed to get quite the right blend to create a fluffy but stable gluten-free pancake.
This weekend however, I had success with these gluten-free buckwheat pancakes - the boy gobbled an entire one up in 5 minutes flat! Aesthetically, they appear a little grey in colour, but in terms of texture and taste, these pancakes were amazing; fluffy and light and they didn't fall apart when I tried to eat them. They are filling and nutritious and let me assure you, buckwheat is gluten-free (despite the fact that 'wheat' is in the name) and is a source of fibre, iron, potassium and protein.
I served these with Vegan Becel and blue agave syrup for the boy, which mean he gets all the buttery, sweetness without an unnecessary sugar spike or eczema-triggering dairy.
3/4 cup buckwheat flour
1/4 cup potato starch
1/8 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xantham gum
3/4-1 cup rice (or other non-dairy) milk
1tsp baking soda
2 tbsp oil
- Whisk together buckwheat flour, potato starch, sugar, baking powder, salt and xantham gum.
- Mix together 3/4 cup rice milk, egg, baking soda and oil.
- Add wet ingredients to dry and mix well - add additional rice milk as needed to get your desired consistency.
- Heat non-stick pan over medium heat with a small amount of oil, margarine or PAM.
- Pour batter by 1/4 cup onto hot pan and cook until bottom is browned and batter just begins to bubble, about 2 minutes.
- Flip pancakes and cook another minute until cooked through.
- Serve hot and enjoy!