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.
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.