I don’t know about you but man I love pancakes! Well, actually I have always been a carb lover and that will never change. Most importantly just because we are gluten free does not mean we have to give up all the things we love. Buckwheat and Oats pancakes are pretty delicious! I know, I know you’re probably getting judgy and thinking, “those don’t look like the pancakes I used to eat”, give them a try. These pancakes are light and airy and delicious. Most certainly, you will not be disappointed.
The gluten free pancakes are great with some fruit. Likewise, if you are able to have nuts, you can certainly add them to the mix.
Now personally, I am not a huge fan of syrup, however that is, of course, always an option. Meanwhile as my brain wanders into the past thinking about did I only use butter. On the other hand, I know when I was younger I always liked Blueberry syrup. Wonder if they still make that. Hmmmm I will have to look into that.
Gluten Free Pancake Recipe
Ingredients:
- 1/2 cup Arrowhead Mills Buckwheat Flour
- 1/2 cup Bob’s Red Mill Oat Flour, (or flour of choice if unable to tolerate oats)
- 1 Flax Egg, Combine 1 tablespoon of Ground Flax with 3 Tablespoons of warm water. Mix well and let sit at least 5 minutes.
- (One) 1 Tablespoon Sugar In The Raw
- 1 teaspoon Baking Soda
- (One) 1 teaspoon Baking Powder
- 1/4 teaspoon of Salt
- 1 cup Silk Vanilla Soy Milk or 1 cup milk of choice and 1/2 teaspoon Pure Vanilla Extract
- Butter
- Optional: Fresh Strawberry’s or Blueberry’s
Directions:
- In a medium size bowl mix together the flours, sugar, baking soda, baking powder and salt.
- Using a small bowl mix milk and egg (and vanilla extract if using)
- Next, Add wet ingredients to dry ingredients in sections of three, gently combine, do not over mix. The batter will have small lumps in it.
- Meanwhile, preheat skillet over medium low. Put a small pat of butter in the skillet and swirl around
- Add a small pat of butter in the mix and go around the bowl once or twice just in case the batter separated.
- Next, add about 1/4 cup of mix in the skillet. Cook 2-3 minutes or until bubbles start to for. Flip and cook another 1-2 minutes.
- Serve immediately, add strawberry’s or blueberry’s on top.
- Makes Approximately 8 pancakes
To sum it up, eating gluten free pancakes is always an option. Enjoy!
