Cultured Dairy Soaked Gluten-Free Buckwheat Pancakes

 

Pancakes are one of America’s favorite breakfast foods. Served in diners and restaurants across the country, these fluffy, white, syrup-laden cakes aren’t exactly considered healthful. And they certainly aren’t something those with a gluten intolerance can eat.

What is edible for those with a gluten sensitivity, as well as nutrient-dense and even more delicious than those diner pancakes is buckwheat pancakes.

Despite its name, buckwheat is not a member of the wheat family at all but a gluten-free seed-like grain. It is high in vitamins and minerals and when soaked, as in this recipe, makes a delicious and nutritious pancake.

Buckwheat has a lovely nutty flavor and makes these pancakes not only hearty and filling, but much more interesting than your run of the mill white flour pancakes. The soaking process listed below is helpful as the acids in the cultured dairy help to break down the grains making the pancakes softer and the grain more digestible.

 

Ingredients:

  • 1 1/2 cups buckwheat flour
  • 1 1/4 cups cultured buttermilk or kefir
  • 2 eggs, lightly beaten
  • 3/8 tsp. fine grained sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • coconut oil or butter for frying

Instructions:

  1. 12-24 hours before you plan to serve the pancakes begin the soaking process. Mix buckwheat flour and sour milk or buttermilk until flour is well moistened. Cover and place in a warm place (next to oven, on top of refrigerator) for 12-24 hours. The longer the better.
  2. In the morning start preheating your pan over medium-low heat.
  3. While that is heating, mix all other ingredients into buckwheat flour/milk mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter. If you don’t do this your pancakes will literally have holes all the way through them.
  4. Add coconut oil or butter to your preheated pan. Ladle 3 tablespoons (or 3/4 of a 1/4 cup measure) of batter into pan for each pancake. Cook for 3-5 minutes or until bubbles pop and the top dries out just a bit. Flip and cook for 2 more minutes on the other side, or until nicely browned.
  5. Serve with plenty of grass-fed butter or ghee and homemade jam, syrup, molasses, molasses-honey spread, or raw honey.



         
   
Buckwheat Pancakes


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Kefir Grains and Kefir Starter  Kefir Starters

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