Since it's Pancake Tuesday here I want to share my favorite pancake recipe, made this morning and enjoyed by all (including Cubbles the dog who got a bit, of course). These are made with buckwheat, which, contrary to its name, contains no wheat. It comes from the seed, or groat, of the plant and is naturally gluten-free. Buckwheat is a great source of fiber, magnesium, copper and manganese. I often double this recipe and use the extras as part of school lunches or afternoon snacks!
Buckwheat Pancakes:
Ingredients:
1 cup buckwheat flour
1 teaspoon baking powder
1 tablespoon coconut sugar (optional)
1 tablespoon cinnamon
1 teaspoon dried ginger
1.5 to 2 tablespoons milled chia seeds
1 egg, beaten
1 cup milk *
2 tablespoons melted coconut oil
Directions:
Mix dry ingredients together. Add milk, egg and coconut oil, mixing well after each addition.
Preheat skillet over medium-medium high heat with either butter or coconut oil melting in it while it heats. Pour batter onto hot skillet - your choice: make either one large pancake or 2-3 smaller ones (I find it easier to manage 3 small ones) Cook until bubbles break on surface, turn and cook until brown on other side.
*Start with one cup of milk, then add in bit by bit until you have a batter that's not too thick and not too thin. Because I have added chia seeds to the original recipe, a little more milk is needed to compensate for the swelling of the seeds. I use rice milk, but have also made these with vanilla almond milk and buttermilk, all have tasted great!
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