I just had to share these pumpkin buckwheat pancakes. Yes, they are gluten-free, and totally yummy! If you are gluten-free then buckwheat can be a really nice substitute and bakes close to whole wheat flour.
Buckwheat is a nut, not really a grain, but it can cause allergy issues. It is high in protein, and does contain high carbohydrates, but it is so nutritious that it won out over many of the other gluten-free flours that just did not stick together well, or contain much nutrition. You can add a little bit of tapioca starch or arrowroot to bind the flour better if you desire.
Buckwheat Pancakes Recipe
1 1/2 cups of buckwheat flour
1 teaspoon of salt
2 teaspoons of baking powder
3 Tablespoons of melted butter
1 1/2 cups of milk
1/2 cup of pumpkin (optional)
Preheat your pan or griddle over medium-high heat. Mix the dry ingredients together in a large mixing bowl. Add the wet ingredients and stir until a pancake batter is formed, pouring from the spoon. Add more milk or water if needed, so that it pours onto the griddle (buckwheat absorbs liquid really well). Add a dab of grease on the pan (I use coconut oil) and pour pancake batter in the desired amount and size. Cook until small holes form and then turn until brown and firm. Makes about 14 4-inch pancakes
- 1 1/2 cups of buckwheat flour
- 1 teaspoon of salt
- 2 teaspoons of baking powder
- 2 eggs
- 3 Tablespoons of melted butter
- 1 1/2 cups of milk
- Preheat the griddle over medium-high heat.
- Mix the dry ingredients together and then add the wet ingredients.
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- Add a drop of grease to the griddle and pour the batter into cakes.
- Cook until small holes develop and then turn cooking until the cakes are done.
- Serve with butter and syrup.