Gluten Free Buttermilk Buckwheat Pancakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are some tasty pancakes! Buckwheat is NOT wheat, it's not even related to it and is fine for celiacs or others who are sensitive to wheat gluten. So enjoy! The gluten free flour can be my recipe for gluten free flour; /110497 Or just use your favorite blend of rice flours, corn starch, tapioca flour or whatever works for you. These are great with fresh blueberries sprinkled on each cake once the first side has started cooking. Ingredients:
2/3 cup brown sugar |
2 tablespoons shortening |
4 tablespoons unsalted butter, softened |
1 teaspoon vanilla extract |
4 tablespoons canola oil |
2 large eggs |
1 cup buckwheat flour |
2 cups gluten-free flour |
1/2 teaspoon xanthan gum |
1/2 teaspoon salt |
2 tablespoons baking powder |
2 teaspoons cinnamon |
2 cups buttermilk |
Directions:
1. Sift together dry ingredients.
2. In a mixer, cream together brown sugar, butter, shortening.
3. Add eggs one at a time making sure they are incorporated fully.
4. Whip in canola oil, vanilla.
5. Add dry ingredients in parts alternating with buttermilk.
6. Mix fully scraping down sides and bottom of bowl as needed. If necessary, add a little milk to get the consistency of cake batter.
7. Ladle 1/2 cup onto a griddle or skillet over low heat (grease with butter if needed), gently wiggle the griddle or skillet to level the batter out to desired roundness.
8. Cook until bubbles form and stay on the top, then flip.
9. Cook until done.
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