1/2 cup dark buckwheat flour – you can get it at a natural grocery store – and buckwheat is NOT wheat!
1/2 cup Namaste white vanilla cake mix (this might work with other gf cake mixes too)
2 teaspoons GF baking powder
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons melted butter or other butter-like GF product
2 large eggs
1 cup gluten free almond milk
Mix everything except the blueberries with a whisk. If you add the blueberries to the batter, the batter will turn purple. It is best to sprinkle the berries on the pancakes while the pancakes are cooking.
Heat a heavy pan to medium high, melt some butter in there and fry up some pancakes – sprinkle the frozen berries on top of the pancakes while the batter is still cooking. When the pancakes show bubbles that are popped on the top of the pancakes, they are ready to flip. These are a little more tricky to flip than a wheat pancake, so be dextrous and be patient – don’t try to flip too soon!!!! Cook the other side, then serve with grade B maple syrup in vast quantities!!!!
This is a tender, gluten-free pancake, without a strong buckwheat taste – We were actually hoping for a more buckwheat intensive experience – but it is a fine pancake which will satisfy even your non-GF friends. Because of the sugar in the cake mix and the recipe, the pancakes will brown nicely.
If you are serving food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, to make sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat.0
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