We love having breakfast for dinner. It is one of our favorite nights of the week. A family favorite is buckwheat pancakes and sausage. Yum! Perfect breakfast - make that dinner - on a cold night.
Recipe for Gluten Free Buckwheat Pancakes
Ingredients:
- 1 cup buckwheat flour (see Note below)
- ¼ cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- ½ tsp baking soda
- 1 Tbsp flax seed
- 1/4 tsp salt
- 1 Tbsp sugar
- 1 tsp cinnamon
- 1 1/2 cups (or less) milk (use almond, soy or hemp for dairy free)
- 2 Tbsp melted butter (use Earth Balance for dairy free)
- 1 egg
Directions:
In a large bowl, sift together the dry ingredients. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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Note on Buckwheat Flour: We do not take Gluten Free lightly at our house so we go for the safest gluten free foods we can find.
For Buckwheat Flour we use Bouchard Family Farms buckwheat flour. It is grown in Aroostook county Maine and "cross contamination is highly improbable because there is no rye, wheat, or barely grown on the farm. Our mill is used strictly to mill our own buckwheat." You can order it on line by clicking here.
While I am a big fan of Bob's Red Mill and grateful for their production of gluten free products, you should know that Bob's Red Mill Organic Buckwheat Flour is not labeled gluten free and has the warning that it is manufactured in a facility that uses wheat. I would not consider it safe for someone on the GF diet. Always look for the gluten free label on Bob's Red Mill products!
