These berry buckwheat pancakes are a great gluten free alternative to classic wheat flour based pancakes. They have a nuttier flavour and more grainy texture than whole grain wheat flour pancakes, but are great filled and topped with berries.
Many people think that buckwheat is a cereal grain; however, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable grain substitute for people who are sensitive to wheat or other grains that contain gluten. Buckwheat is a very good source of manganese and a good source of copper, magnesium, ,dietary fiber, and phosphorus (from WHfoods.com).
Berry Buckwheat Pancakes
Makes ~ 8 pancakes
1 – 1.5 cups buckwheat flour (Add up to 1/2 extra flour if batter is too runny)
1 tsp white sugar
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
¼ teaspoon salt
1¼ cups low fat buttermilk, (or soured milk)
1 large egg
1 cup fresh or frozen berries (if using frozen, do not defrost)
1-2 tbsp. sunflower oil
- In a medium mixing bowl, combine buckwheat flour, sugar, baking powder, baking soda salt, and cinnamon.
- In a separate bowel, mix buttermilk and egg together.
- Create a well in the dry ingredients and add in the wet ingredients. Mix until just combined.
- Fold in berries.
- Heat sunflower oil in a skillet over medium-low heat.
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, then flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Serve immediately topped with additional fruit, yogurt, and or maple syrup.
Recipe adapted from: http://cookieandkate.com/2013/buckwheat-pancakes/