When I was a kid, my mom would try to make perfectly good food healthier by adding things like nuts, raisins, and wheat germ. We never liked it. I remember her making buckwheat pancakes, and I thought they tasted awful! Now I’m a mom and I try to make healthy food, too, but it has to taste good.
Until the other day, I hadn’t eaten buckwheat since I was a kid. I was curious to find out if it was as bad as I remembered, so I made a small batch of gluten-free buckwheat pancakes. Well, I don’t know if my mom had a bad recipe, or bad buckwheat, or if my tastes have just matured, but those pancakes were good! It wasn’t just a mom thing either, because the whole family liked them.
I looked up several different recipes and combined them into my own recipe.
- ½ cup buckwheat flour
- ¼ cup potato starch
- ¼ cup gluten-free flour mix or rice or sorghum flour (I used Carol Fenster’s sorghum blend)
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ¼ teaspoon salt
- ⅔ cup milk
- 1 egg
- 1 teaspoon vanilla
- ¼ cup cooking oil
- In a medium bowl whisk together the flours, sugar, baking powder, baking soda, and salt.
- In a separate bowl or glass measuring cup, combine the milk, egg, vanilla, and oil, beating slightly with a fork.
- Add the wet ingredients to the dry ingredients and whisk together well.
- Let the batter sit and thicken for a few minutes.
- Heat a skillet very hot and spoon the batter onto the skillet. These brown quickly, and you might need to turn them before you see bubbles on top. Use a spatula to see how brown they are getting.
This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.