My husband Jason is a sever sufferer of gluten intolerance and finding and making him healthy and tasty meals can be problematic at times. I purchased some buckwheat flour a while back and today I also discovered a fantastic recipe for buckwheat pancakes. It was on a blog called Cookie and Kate. She has some really lovely recipes to share with us and it’s really worth having a look. The only thing I changed was that I chopped up a banana and mixed it in with the batter where she served hers with oven roasted strawberries.
First assemble all your ingredients.
Ingredients:
1 cup of buckwheat flour
1 tablespoon of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon salt
1 1/4 cups of buttermilk – shaken
1 large egg
1/2 teaspoon of vanilla extract
Sift dry ingredients into a bowl. In a separate jug mix all wet ingredients. I added the chopped banana here as well to the wet mix. Add the wet mix to the dry mix and stir until just combined. Lumps in the mix are a good thing. Don’t beat them out!
Heat a griddle pan and add 1/4 cup sized amounts of batter.
Cook until bubbles rise to the surface and then turn when you can see the sides are starting to cook.
These were really light and fluffy and the added banana worked really well. I added maple syrup to mine but Jason likes his as they come.
cathyandchucky 
Do you remember that Pancake palace (or whatever it was called) in Perth? On the very rare occasion that I ever went there it was always a stack of “hotcakes” that made my plate and I found out that they were buckwheat flour hotcakes at that. At the moment I am attempting to lose the derriere that I have been cultivating over winter at an alarming rate but as soon as it recedes down to a reasonable size (rather than threatening to bust my “dam” 😉 ) I will give these babies a go. Cheers for sharing Pinky and I am with you on the maple syrup. Buckwheat and maple syrup are a match made in heaven 🙂 Did you have any left over to try cold (like pikelets)?
Yeah, Jason ate them for his supper 🙂 . They were so light and fluffy, definitely not stodge like at all.
I love that buckwheat is so underrated and hopefully will stay that way because at the moment it is really affordable. I have a huge 8kg jar full of buckwheat groats that I use in all kinds of ways as it is so versatile. It grids up really easily into buckwheat flour even in a Woolworths blender 😉 You can always make fresh flour whenever you like 🙂
I’ll be using it in a lot more cooking methinks 🙂
Buckwheat is SO healthy for you Pinky, apparently it’s aces for your circulation. That’s why I eat it predominately 🙂
Who knew, it’s a relative of rhubarb as well 🙂
AND it grows on a hot tin roof so is a very easy plant to grow and makes an excellent cover crop for gardens. I wonder if it is wallaby proof? (I doubt it! 😉 ). We have a fat wallaby that waits outside every day at 6am when I throw out some cheese sarnies to the feral cats (breakfast) for his cheese sarnie fest. NO idea what started him eating them as there is plenty of greenery around for him to be eating instead but he prefers the cheese sarnies and comes every day despite Earl barking like a maniac at him from the deck…creatures are weird! 😉
Oh how sweet is that Fronkiii 🙂 you should try and get a photo of it. Pet kangaroos will eat anything! A little bit like goats. I just made a batch of raspberry and white chocolate muffins for work.
Yum look tasty 🙂 Shame we don’t have taste blogging lol
Yeah Kym. We should have scratch and sniff screens!
Yum! Great idea to add the banana. 🙂
It worked so well Christi. I’ll definitely be making them that way again.