Wednesday, February 14, 2007

My Yummy Valentine

Today I was jonesin' for some pancakes. Actually I've been wanting pancakes for breakfast for several days now. While at the health food store this weekend I picked up some buckwheat flour; I was inspired by a post I remembered reading a while back on Free to Eat. I contacted Lynn for some advice on making these, consulted with my copy of the Joy of Cooking, and made a few modifications. And today I was rewarded with some scrumptous gfcf buckwheat pancakes. Zoe is not home from school yet to try them, but Ayden has already eaten two of them. Considering that he's 3, I thought he'd hate them: after all, how many three-year-olds out there like buckwheat? But he really enjoyed them, and told me that I was "a good cooker."

Gluten Free/Casein Free Buckwheat Pancakes

1 cup buckwheat flour

1/2 cup rice flour

1-1/2 tsp. baking powder

1/2 tsp. salt

1 Tbs. sugar

1-1/2 cup almond milk

3 Tbs. canola oil

3 Tbs. molasses

2 eggs

1/2 tsp. vanilla
Combine dry ingredients in a large bowl. In a medium bowl, whisk together wet ingredients. Add wet mixture to dry mixture and whisk until combined--do not overmix. Pour by 1/4 cupfuls onto preheated and greased griddle. Serve hot with maple syrup.

9 comments:

Lynn Barry said...

Molasses and almond...NO wonder he said "GOOD COOKER" the flavors together sound amazing. And the pic should be on the cover of a cookbook.YOU ROCK!
HUGS

Flamenco Mom said...

Thanks Lynn. And I really appreciate your input on this recipe--my son should be calling you a "good cooker" too.
HUGS

Sheri said...

Yummy!

ByTheBay said...

Yum! I made buckwheat pancakes on Sunday for my blog and they turned out so terrible I had to throw 'em out. I will try your recipe some time and hopefully fare a bit better ;)

Wheat Free said...

Those look fantastic! I always like to see examples of pancakes made without cake mix. I'll have to try that recipe!

MR said...

Just tried these for breakfast. I substituted honey for the molasses. They turned out awesome. So many GF recipes require a lot of different kind of flours. I really like the simplicity of this one--definitely a keeper!

Terri Burges Hirning said...

Have you tried using coconut oil in your recipes? I am also mom of a child with Autism and on the GFCF diet. Canola oil IS hydrogenated contrary to what they will tell you. It is hydrogenated rapeseed oil and once they hydrogenate it the product becomes Canola (Canada Oil) and because it is not hydrgenated AFTER that point they can say it is not and therefore transfat free. We cook with coconut or olive oil. Just figured I would pass that on in case you didn't know. And, can't wait to try this recipe!! I soaked and sprouted buckwheat and it is in the dehydrator as we speak. The recipe looks awesome!

Flamenco Mom said...

Thanks for the wonderful feedback! MR, I'm glad you enjoyed the pancakes.

Terri, thanks for reminding me to try coconut oil. A few people have suggested that I give it a try; I've been meaning to, but I had forgotten about it until you mentioned it. This week I picked up some coconut oil from the health food store, and I'm going to try it in a recipe I'm working on tomorrow. Thanks again!

Shannon said...

I make these pancakes whenever I have time. Not only is this recipe delicious, but the ingredients are easy to find and fairly inexpensive. Thank you!