Sunday, July 12, 2009

Gluten Free Buckwheat Pancakes and a trip to a local organic farm stand

Some pickings from the organic farm. I picked the largest fennel at the stand. The blueberries pictured here are less than half of what we picked. We just couldn't stop eating them! The organic blueberry farm has 13 different varieties of blueberries. My son probably ate a good half a pound just while we were picking.

Check out these carrots! These weren't even the widest ones at the stand. They are called
Champagne Carrots and they thrive in rich soil so they don't need to grow as long as regular carrots, but they grow wider. I measured the middle one and it's 2 1/4inch wide. Crazy huh!

Buckwheat gluten-free pancakes, recipe from the PPK. These are topped with freshly picked blueberries and maple syrup. These pancakes are really really good and have now become one of our regular breakfast meals. Here is the recipe below but with my changes.

Gluten Free Buckwheat Pancakes
Makes 8 five inch pancakes

1/2 cup buckwheat flour
1/4 cup sorghum flour
1/4 cup brown rice flour
1 tablespoon ground flax seeds (or flax meal)
2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk (I used soy)
1/2 cup water
2 tablespoons pure maple syrup (or organic sugar)
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract (they taste just as good without the vanilla)

In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium-high heat.

When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I did two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as “normal” pancakes do, so don’t worry. Cook for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until ready to serve.

Serve with Earth Balance, maple syrup and fresh fruit.

12 comments:

  1. That's a lot of mix of interesting flours, esp that sourghoum flour. never heard of it! does it give the pancakes a gritty texture?

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  2. Sorghum does not make the pancakes gritty. You can find it at Whole Foods, health food stores.

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  3. WOW! What a great selection of fresh produce you picked up, very nice. I love those pancakes, they look so hearty and beautiful.

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  4. I love to make pancakes, and since I'm allergic to wheat, they are always composed of a mixture of different flours.
    These look and sound yummy, so, with lunchtime approaching .... :)

    Call in for a chat with me! Christine's Chatter is at :-
    http://cadugdale.blogspot.com

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  5. What beautiful carrots and the pancakes look so good. Nice Blog post.

    http://nuestracena-vegancuisine.blogspot.com

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  6. Gluten free pancakes sound and look divine! YUMMM!

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  7. I can't wait to make those pancakes. Thanks for the great recipe!

    peace,
    ninnys

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  8. Those don't look too bad! My best friend has allergies to gluten and every time we cook without it, the products are super heavy. These look pretty light! I will try it!
    -Sylvia
    Padrons

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  9. You can find it at Whole Foods, health food stores

    Work from home India

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  10. These pancakes although tasty were very dry and crumbly

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  11. Johnny B-hmmmm...sorry these turned out dry and crumbly. I've used this recipe many times and they turn out nice and light...not dry at all.

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