Here is a wonderful gluten free pancake recipe using two awesome alternative grains. The next time you are in the mood for preparing a fancy breakfast for your family try this recipe out.
Banana Oat Buckwheat Pancakes
Ingredients
Add wet ingredients to dry ingredients and stir in slowly. Do not over stir. Batter should be lumpy. Over-stirring or whisking vigorously will result in flat, chewy pancakes. Lumpy batter light and airy and fluffy pancakes. Keep the lumps!
Add a teaspoon of your choice of butter/oil to skillet and let melt. Spoon about 1/4-1/3 cup of batter per pancake into skillet. It should sizzle lightly when it hits the oil. You may have to adjust the heat level throughout the cooking process. Lots of bubbles should form on the surface. When they start to pop, it is time to flip the pancake. The underside should be golden brown. If it is too dark, lower your heat, if it is very blonde, raise the heat a bit. Cook the other side for about 2 minutes. Transfer to a plate and repeat with the remaining batter, oiling the pan first with each new pancake.
Serve with fresh fruits and maple syrup. Shredded coconut and edible flowers add an elegant touch. Other yummy toppings: melted chocolate or chocolate ganache or infused syrups.
Tip: Keep an oven safe plate or platter in the oven on the lowest temperature setting. Transfer cooked pancakes to the oven to keep them warm until ready to serve.
Important: Do not mess with the pancakes while they are cooking. Refrain from checking the underside until you flip. Do not smoosh them down with the spatula! If you want light and fluffy pancakes, it is best to leave them alone, only touching them with the spatula for the flip. Otherwise, they will be flat and chewy.
- 1 cup gluten free oat flour
- 1/2 cup buckwheat flour
- 2 teaspoons baking powder
- pinch of salt (optional)
- 1 ripe banana
- 1 1/2 cup unsweetened non-dairy milk
- 1 1/2 teaspoons apple cider vinegar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- vegan butter replacement like palm oil or coconut oil for cooking pancakes
Add wet ingredients to dry ingredients and stir in slowly. Do not over stir. Batter should be lumpy. Over-stirring or whisking vigorously will result in flat, chewy pancakes. Lumpy batter light and airy and fluffy pancakes. Keep the lumps!
Add a teaspoon of your choice of butter/oil to skillet and let melt. Spoon about 1/4-1/3 cup of batter per pancake into skillet. It should sizzle lightly when it hits the oil. You may have to adjust the heat level throughout the cooking process. Lots of bubbles should form on the surface. When they start to pop, it is time to flip the pancake. The underside should be golden brown. If it is too dark, lower your heat, if it is very blonde, raise the heat a bit. Cook the other side for about 2 minutes. Transfer to a plate and repeat with the remaining batter, oiling the pan first with each new pancake.
Serve with fresh fruits and maple syrup. Shredded coconut and edible flowers add an elegant touch. Other yummy toppings: melted chocolate or chocolate ganache or infused syrups.
Tip: Keep an oven safe plate or platter in the oven on the lowest temperature setting. Transfer cooked pancakes to the oven to keep them warm until ready to serve.
Important: Do not mess with the pancakes while they are cooking. Refrain from checking the underside until you flip. Do not smoosh them down with the spatula! If you want light and fluffy pancakes, it is best to leave them alone, only touching them with the spatula for the flip. Otherwise, they will be flat and chewy.
Make the batter easy to access. Store the batter in an empty washed out squeeze bottle like what is used for ketchup or syrup and keep in the refrigerator. For an easy and efficient way make pancakes and other breakfast foods try investing in a ceramic electric griddle. It's great for this as well as a wide range of other recipes.
http://bit.ly/pnckes-v
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