Is there a day that goes by that you don’t hear those words. Everybody is eating gluten-free. It seems as those gluten is the new devil. I hear people asking me, “but isn’t gluten bad?”. People avoid gluten the way they feared carbohydrates during the atkins craze.
People still fear carbs for that matter. “Can’t eat that whole-wheat bread or those wholesome potatoes, they are carbs. They will make me fat.” Sure, sure, but that chocolate bar, brownie and candy your eating is ok.
Yes, I highly recommend everybody avoid refined carbohydrates as much as possible. Refined, sugars, refined grain flours, breads, pastas. Are whole grains, yes carbs, part of healthy living. Most definitely.
Do some people have trouble digesting things that other people’s systems can handle. Most definitely.
Just because some people are gluten-intolerant doesn’t make it an unhealthy food.
It’s not like wheat as been around for thousands of years. It’s not like it changed the world or anything. It wasn’t one of the first crops to be cultivated and one of the world’s most important food sources.
All this being said, yes, some people are intolerant to gluten and others have been diagnosed with celiac disease and that’s no fun. So here is a gluten-free pancake recipe made with buckwheat flour.
Delicious for everybody. Just a pancake recipe that happens to not contain any gluten. No sacrifices here. No they will not be like your light fluffy pancakes made with refined wheat flour that possibly come from a pre-mixed box. But that does’t mean there not awesome. I even know some people that can’t stand pancakes because they are fluffy. those same people will likely love these.
Although it may sound like it, buckwheat is not actually a grain. Deceiving. I know. It does not come from a grass but a thistle plant with fragrant flowers. The flowers are followed by buckwheat groats which are little fruits covered by a fibrous shell. Buckwheat is actually related to rhubarb. Yum, rhubarb.
Buckwheat is about 15%-20% protein. High in fibre, an assortment of B vitamins and potassium.
Instead of using eggs I used ground flax seed and water. this is a great trick. To replace 1 egg mix 1 tablespoon of ground flax with 3 tablespoons of water. Add this to the wet mixture of your pancake batter. I also used soy milk instead of dairy milk. You can try using other milks such as almond, hemp, etc.
1 cup buckwheat flour
1 tsp baking powder
pinch of salt
1 1/4 cups soy milk
1 tbsp ground flax + 3 tablespoons water
1 tsp vanilla
1 tbsp agave syrup or maple syrup
Fruits and nuts of your choice
coconut oil for cooking
1. Mix all the dry ingredients together in a medium size mixing bowl.
2. Combine all the wet ingredients together in a small mixing bowl and whisk.
3. Create a little whole in the middle of the dry mixture and pour in your wet ingredients. Mix well until there are no more clumps.
4. Preheat a non-stick pan to medium temperature. Add a small drop of coconut oil. Just enough to coat the bottom of the pan. Add some batter. When you see little wholes forming on top and the bottom of the pancake is firm it is time to flip. Cook for 2-3 minutes on each side. Repeat.
5. Serve with maple syrup and top with fruits and nuts of your choice.
Makes 4 medium pancakes.
Enough for breakfast for 2 if you top with fruits and/or nuts.
If you don’t know me personally you might not know that I love music. Music is part of my happiness so in the spirit of this site I think it’s appropriate I share some awesome music to go with all the healthy food.
Since this is a breakfast recipe here is a gentle song to start your day with that happens to be smooth and funky. if you like the song I highly recommend you check out the whole album. it is called “There’s No Place like America Today” by Curtis Mayfield. Enjoy.
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