Recipes
Gluten Free Buckwheat Flapjacks
Submitted By: Gluten Free Resolutions e-Book
Buckwheat is not a grain. It comes from a member of the rhubarb family and has a hearty flavor that you will grow to love. It is usually mixed with another type of flour because it is very heavy by itself, so be sure not to over mix the batter for these pancakes or they will become very heavy.
Makes 8 to 9 pancakes (3” to 4” each)
Ingredients
Binder
- 2 Tbsp plus 1 tsp ground flax seeds soaked in 2 Tbsp water for approximately 3 minutes
Main Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup cornmeal
- 1-1/2 tsp baking powder
- 1/2 tsp unrefined salt
- 1 cup water
- 2 Tbsp mashed banana
- grapeseed oil spray for skillet
Directions
- Mix all dry ingredients together.
- Add remaining ingredients, including binder, and stir together.
- Spray skillet with oil. Get skillet very hot.
- Pour out pancakes in the skillet. They will NOT get as bubbly as regular pancakes. Cook quickly on high heat and be careful not to burn.
- When the first side browns, quickly flip over and let the second side brown.
NOTE:
Add a few more tablespoons of water if batter seems too thick to pour.
Spray oil in skillet after each batch.
Delicious with maple syrup or puréed strawberries mixed with honey.
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