I’m a breakfast eater now, but haven’t always been one. I can remember when I was young, never being hungry in the mornings and just skipping breakfast and waiting for lunch. Now the doctors say that’s the worst thing you can do if you want to keep your metabolism running like a purring motor for weight control. Hmmm….wonder if that’s what caused my propensity to put on weight around my middle and in my butt and thighs?
Naaaahh…I’ll blame it on having 2 kids! They certainly blame me for enough things. Just kidding! Getting back to the topic at hand, which is breakfast, I faithfully eat breakfast every morning. With gluten intolerance, I feel I need to do everything I should to stay healthy. I want my digestive system to run smoothly, and I don’t want to put on any weight. So I usually eat fresh fruit or gluten-free cereal I buy at the health food store.
But every now and then ….. every now and then ….. I have to have buckwheat pancakes (okay, okay…. I admit it …. I eat them at least twice a month). Just because I can’t eat gluten doesn’t mean I have to give up the finer things in life. For some unexplained reason, I’ve always loved buckwheat pancakes. I have a great recipe that can be tweaked with spices and fruit toppings for variety. I want to share it with everyone so you can enjoy Saturday morning pancakes too.
Saturday Morning Buckwheats!
1½ cups buckwheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1½ cups soy or rice milk
3 tablespoons oil
Place flour, cream of tartar, baking soda and salt in a bowl and whisk together until mixed. Make indentation in middle of flour and add milk and oil and mix. Don’t over-mix. Just mix until ingredients are blended. Preheat a pancake griddle, and when hot, drop pancake batter onto the griddle in spoonfuls. Cook the pancakes on one side until bubbly and crisp around edges. Then flip over. You can serve them with fruit and gluten free syrup. In fact, I make little faces on the pancakes with peach slices for my kids.
Sharing the recipe has made me hungry for buckwheat pancakes again! Buckwheat is made from roasted groats (dark) or from groats that haven’t been roasted (white). Most of the time I use white buckwheat flour, but it’s not a requirement. You will find though the dark buckwheat is a lot stronger tasting.
Buckwheat is not wheat despite its name. You have to wonder why someone would name food “wheat” that’s not really wheat, but that’ll always be one of life’s little mysteries. Buckwheat flour is cheap, or you can grind your own groats (though anyone who has time to do that must not have 2 small kids). You can buy a bag of buckwheat flour and store it in the freezer for a year.
By the way, you should experiment with this recipe by trying other spices like nutmeg. Since I’m on a limited diet, I try to keep my fun meals as interesting as possible. Enjoying different flavors reminds me I don’t have to cook boring meals just because I’m gluten intolerant.
Enjoy your Saturday Morning Buckwheats!