I bought buckwheat flour which is quite a dark flour that the Japanese use for soba noodles. I tried making my muffins with them and they turned out like large sandy dark brown shortbread muffins. They sucked any moisture in our mouth completely out making the muffin rather difficult to swallow. Not the right type of flour to use for baking!
I found a recipe for gluten-free pancakes that uses a variety of flours but I decided to try them with my buckwheat flour. Nothing to lose! They were really yummy and we will have them again. They actually have some flavour and they aren't too sweet either. I'm sure any gluten-free flour would work but you may need to play with the moisture content.
Gluten Free Buckwheat Pancakes
1 cup buckwheat flour
3 tbsp cornstarch
1 tbsp ground flax seeds
1 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup soy milk
1/2 cup water
2 tbsp maple syrup
2 tbsp canola oil
1/2 tsp vanilla
In a medium bowl mix all the dry ingredients together. Make a well in the middle and add all the wet ingredients. Use a fork and mix the ingredients together for a minute. Leave the batter to rest for about 10 minutes while you get the pan ready.
Pre-heat a frying pan on medium-high heat. Give it a quick spray with cooking spray. Use 1/4 cup batter per pancake. I got 3 pancakes to cook at once in my pan. Turn the heat down to medium. Leave to cook about 3 minutes. The pancakes will bubble a little but not like normal pancakes. Flip and cook the other side for another 3 minutes.
Put the pancakes in a warm oven while you cook the rest of the batter. This recipe made 9 pancakes which was plenty for Corey and I. Eat with fresh raspberries or other berries of choice. I also drowned mine in maple syrup.
- Posted from my kitchen using BlogPress from my iPad
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