Breakfast around here hasn't been too exciting this summer. Lots of toast, eggs and smoothies. As much as I love to cook, mom gets tired of preparing a full on meal three times a day plus all of those dishes that go along with it. I've only made muffins once and pancakes maybe a few times. With the weather cooling down just a tad this week, I thought I'd treat the kiddos to pancakes.
They're not your typical hot cake. I like experimenting with new ingredients, and flour being one of them. Unlike some, buckwheat flour is one that can easily be adaptable to most recipes that call for regular flour. It definitely has a unique flavor, offering a bit of a nutty taste to your baked goods. Buckwheat is actually a fruit that is similar to wild rhubarb,so although it's treated as a grain, it's actually gluten free. As far as baking entirely gluten free with it, I'm not familiar with it at all. I do however, love how it amps up the nutritional value in our foods, so for that I will keep a small supply on hand at all times.
When I first started making these for the girls, they were a little unsure of the dark color, which I honestly expected. I like keeping the recipe with half all-purpose flour, mainly to not turn them away. Maybe someday we'll try whole wheat and see what we think. The cinnamon adds a wonderful flavor, they smell like a gingersnap or molasses cookie almost. After the first bite, each girl said they taste just like our "normal" pancakes. Sometimes I'll sprinkle in a few mini chocolate chips while I'm cooking them over the stove top. I prefer mine with a bit of homemade jam smeared over top.
It won't be long and I'll be in back to school mode again, only one more month to be exact. I anticipate filling the freezer with a couple batches of these to help ease back into our morning routine. I know these, along with some fresh fruit will be what my girls need to keep their bellies full until lunch.
1 cup buckwheat flour
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup coconut oil, melted and cooled
1-1/2 cups milk
In a bowl, whisk together both flours, baking soda, baking powder, salt and cinnamon. Add in oil, eggs and milk and whisk until well combined.
Heat a skillet on the stove over medium heat. Spoon batter onto skillet and let cook until small bubbles form around the edges, flip pancake and let cook until browned. Remove from skillet and repeat with remaining batter.
Serve pancakes warm with maple syrup or jam. Makes 8 big pancakes
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