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With a super rainy weekend keeping us indoors and brunch-less, Chris and I went a little crazy in the kitchen on Sunday. I really wanted pancakes, but I've recently decided to try eating gluten free for a few weeks to see how it makes me feel (so far, WAY better, more on that in a future post). I decided to adapt some pancake recipes to use buckwheat flour and make them totally gluten free. I also used our cast iron skillet without oil, and they didn't stick at all!
These pancakes are:
- Gluten free
- Refined sugar free
- oil free
- high in protein
- super healthy so you can eat the whole batch!
1 Tbsp Ground flax seed
2-1/2 Tbsp Water
1-1/4 cup Oat milk
1 Tbsp Apple cider vinegar
1 tsp Vanilla extract
1 cup Whole buckwheat groats, ground in a blender to make flour
1/4 cup Hemp hearts
1 Tbsp Baking Powder
1/8 tsp Salt
1 Tbsp Maple syrup
sliced fruit (peaches, nectarines, blueberries, bananas, etc)
hemp hearts or nuts
plain plant-based yogurt such as Forager Project Cashew Yogurt
1. Prepare your flax egg by mixing together the flax seed and water, set aside to gel for 5 minutes.
2. Prepare your buckwheat flour by putting whole groats in a high-speed blender (we have a Blendtec) to make whole-grain flour. If you make more than you need at once, you can store the ground flour in the freezer.
3. Mix up all your liquid ingredients together: oat milk, apple cider vinegar, vanilla extract, maple syrup.
4. Whisk together dry ingredients in a large bowl: buckwheat flour, hemp hearts, baking powder, and salt.
5. Stir your wet ingredients into the dry until just mixed.
6. Heat a non-stick pan or seasoned cast iron skillet to just under medium heat. Measure 1/4 cup of batter per pancake, cook for 2-3 minutes per side or until bubbles in mix burst and edges begin to lift.
Makes 8 pancakes, 4 per serving. Stack 'em up, layer on your fruit, yogurt, and toppings of choice. Enjoy!