Cultured Dairy Soaked Gluten-Free 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 run-of-the-mill white flour pancakes. The soaking process allows the acids in the cultured dairy help to break down the grains, making the pancakes softer and the grain more digestible.

 

Ingredients:

  • 1½ cups buckwheat flour
  • 1¼ cups cultured buttermilk or milk kefir
  • 2 eggs, lightly beaten
  • ½ tsp. fine grained sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • coconut oil or butter for frying

Instructions:

  1. Mix buckwheat flour and buttermilk or kefir until flour is well moistened. Cover and soak for 12-24 hours. The longer the better.
  2. In the morning, preheat pan over medium-low heat.
  3. While pan is heating, mix all other ingredients into buckwheat flour/dairy 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.
  4. Add coconut oil or butter to preheated pan. 
  5. Ladle 3 tablespoons batter into pan for each pancake. Cook 3-5 minutes or until bubbles pop and the top dries out just a bit. Flip and cook for 2 minutes more on the other side, or until nicely browned.
  6. Serve with plenty of butter and your choice of sweetener: homemade jam, syrup, molasses, molasses-honey spread, or raw honey.

 

 

Ready for More Dairy-Soaked Breakfast Recipes?

 

 

 

         
   
Cultured Dairy Soaked Gluten-free Buckwheat Pancakes


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