Berry Buckwheat Pancakes

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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).

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Berry Buckwheat Pancakes

Makes ~ 8 pancakes

Ingredients:

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

Directions:

  1. In a medium mixing bowl, combine buckwheat flour, sugar, baking powder, baking soda salt, and cinnamon.
  2. In a separate bowel, mix buttermilk and egg together.
  3. Create a well in the dry ingredients and add in the wet ingredients. Mix until just combined.
  4. Fold in berries.
  5. Heat sunflower oil in a skillet over medium-low heat.
  6. 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.
  7. Serve immediately topped with additional fruit, yogurt, and or maple syrup.

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Recipe adapted from: http://cookieandkate.com/2013/buckwheat-pancakes/

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