They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds ‘buckwheat’ because they could be used like wheat when ground into flour.
- 1 cup GF buckwheat flour
- 1 1/2 teaspoons gluten-free baking powder
- 1 scant teaspoon salt
- 1 tablespoon fructose
- 1 teaspoon cinnamon (optional)
- 2 large eggs
- 1 cup of milk or substitute, such as rice milk or soy milk
- 3 tablespoons oil (safflower, corn, olive, canola)
- 1/2 cups chopped walnuts (optional)
- A medium bowl.
- 1 griddle or large, metal skillet. Unless it’s non-stick, your griddle or skillet should be rubbed with a small piece of paper towel dipped in cooking oil when the pan is warming, but not yet hot. This procedure removes any film that would cause the pancakes to stick.
- Preheat the griddle or skillet to 375 if electric, otherwise on medium high heat. Grease lightly with oil. Pan is ready when a small drop of water sizzles and disappears almost immediately.
- Mix dry ingredients together. Mix eggs, milk and oil then add to the dry ingredients and mix.
- Pour 1/4 cup of batter for each pancake onto hot surface.
- Cook about 1 1/2 minutes or until the edges are cooked and bubbles form on the pancake surface. Flip, and cook the other side another 1 1/2 minutes or until golden brown.
Serve with maple syrup, honey or fruit spread.
Freezes up to 2 months.
Microwave 20 seconds each to reheat or place in a toaster oven.