Wednesday, March 28, 2012

Soaked Buckwheat Pancakes

We recently confirmed that my 3-year old has a sensitivity to gluten, so I've been trying out some new recipes. Apparently, the best gluten-free recipes either use almond flour or a cocktail of different flours. We can't afford to use almond flour for all our baking purposes and I don't have all the ingredients in most "multi-flour and bean" gluten-free recipes. So I decided that buckwheat would probably be my most affordable flour that can sometimes stand alone. It grinds up well in my grain mill but has a definite different texture and taste that I am still getting used to. This pancake recipe turned out to be the best buckwheat recipe I've tried yet. (And let me assure you that simply substituting buckwheat for spelt in my normal tortilla recipe is NOT a good idea... I definitely need a new recipe for that!) I think I added a little bit of molasses for some extra minerals and sweetness. Many thanks to Just Making Noise for a great recipe! I can't wait to try out more of her recipes!

  • 2 cups 100% buckwheat flour (or 1 cup buckwheat & 1 cup whole wheat or spelt)
  • 2 cups buttermilk, kefir, yogurt or water w/ 2 Tbsp lemon juice or raw vinegar
  • 2 eggs
  • 2 Tbsp raw honey (I liked the deep flavor of molasses, so I added a bit of that, too)
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 2 Tbsp melted butter or coconut oil
Soak flour with liquid in a warm place for 12 to 24 hours.

Lightly beat the eggs and pour into the soaked flour. Stir in the rest of the ingredients and thin the batter to desired consistency with water if needed.

Cook on a hot, oiled griddle or cast-iron skillet. These pancakes cook slower then unsoaked whole grain flour or white flour pancakes. When bubbly on top and golden brown at the bottom… flip over and cook for a few minutes till golden brown.