Pancakes rule. Buuut, not everyone can eat them. I can’t eat eggs…. well, I can eat eggs but that doesn’t make me feel very good later. Many people are challenged with gluten, including me.
I can make a pretty dang good gluten free pancake, but an eggless one is so much harder. I’ve tried flax, and chia and applesauce and all the other egg replacers. They don’t rise, and if they do it’s usually kinda gummy on the inside. And while I’m so much more used to that ‘texture’ than I used to be, it’s still not the texture I want.
Enter buckwheat. Sounds like it has wheat in it, right? But nope. It’s a gluten free seed. Fun fact: it’s related to rhubarb. Using buckwheat flour alone creates a wonderful pancake even without eggs!
This is a small batch of pancakes, I think it could probably feed two… I might know better if I wasn’t so busy snacking on the first ones while the rest were cooking! When making anything gluten free, one important tip is to make things smaller than normal, it just helps it all cook better. My pancakes were only a couple tablespoons of batter (think classic dollar-sized).
One thing to note: choose a lighter buckwheat flour; the darker the flour the more bitter the flavor.
Happy breakfast is back!
1/4 cup buckwheat flour
1 tsp baking powder
1/8 tsp ground cinnamon (couple of good shakes)
pinch or two of pink salt
1/4 cup water
ghee or coconut oil to fry
Toppings: I used start fruit, maple syrup and a pat of ghee
Whisk the dry ingredients together. Add in the water, whisk to remove lumps. Let the batter rest while heating a pan.
Heat a pan over medium to low heat (I love using a cast iron for pancakes). Add a small spoon of ghee or coconut oil, allow to melt. Spoon the pancake mixture onto the hot surface, let cook until brown on the bottom, flip and brown on the second side. Repeat until all the batter is done.
Top with fruit, syrup or your desired toppings.