Pancakes are fun for kids and adults alike. But there are many who follow a gluten free diet due their intolerance to gluten. Buckwheat flour is a great alternative to regular flour. It is of course darker in color and may not appeal to all but it is definitely healthier and has a different kind of nutty flavor. For all those who are vegetarian and don't eat eggs, you can totally skip the eggs and make the pancake. The use of buttermilk helps leaven the butter and make the pancakes fluffier.
Those who are vegan can use almond or soy milk and still make the pancakes. The only difference is that it won't be very fluffy.
I also make it healthier by using honey instead of sugar. You can use maple syrup too. Sugar alternatives like agave can also be used.
Servings: makes 5-6 medium sized pancakes.
Prep time: 10 minsCook time: 15 minsTotal time: 25 mins
Ingredients:
Buckwheat flour: 1 cup
Baking powder: 1 tsp
Honey: 1 tbsp
Salt: 1/4 tsp
Buttermilk: 3/4 cup ( Vegans can use plant-based milk like almond milk/ soy milk)
Butter/ coconut oil : as needed to grease the pan. ( Vegans may use coconut oil)
Method:
Add buckwheat flour, baking powder and salt to a bowl. Mix well.
Add honey. Stir.
Now slowly add the buttermilk little by little, mixing the batter in between. Stir gently until all the batter is nicely mixed. The batter might be thicker than usual. It is ok.
Do not overmix!
Heat the griddle/pan.
Add 1/2 tsp of butter/oil to the pan.
Pour 1/4 cup of batter into the center of the pan. Using a ladle, gently spread it in circular motions. Don't spread it thin.
Let it cook on low flame for 2 mins. You will see bubbling on top. Try to release the edges of the pancake from the pan. If it releases easily, flip the pancake.
Remove from the griddle and place it on a serving plate.
Top it with bananas, berries, chocolate chip or nuts. Pour maple syrup/honey or regular syrup on top.
Enjoy!
I am bringing this to my dear friend Angie's Fiesta Friday#175. Her cohosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.
Cooking made easy:
While making pancakes, it is best to spread the batter thick. Also cook the pancakes keeping the gas flame low or else the bottom of the pancake will get burnt.
Tip for healthy living:
Buckwheat is a great alternative for people with gluten intolerance. It can be easily substituted for flour and it has a high nutritional value.
Food for thought:
Unless we remember, we cannot understand. E.M.Forster
No comments:
Post a Comment