Gluten is a protein found in wheat, barley, rye, and oats. Some people are allergic to gluten, including those with celiac disease. People allergic to gluten should choose a gluten-free diet. A gluten-free diet is the only medically accepted treatment for celiac disease. Not everyone who adopts a gluten-free diet has celiac disease. Some people choose gluten-free diets out of personal preference or because of painful digestive issues. Regardless the reason for adopting a gluten-free diet, I wanted to provide a delicious pancake recipe. This recipe tastes great, involves little preparation, and will satisfy the whole family.
This recipe for gluten-free buttermilk buckwheat pancakes makes enough for a crowd. Extra batter can be refrigerated for up to a week. Be sure to use buckwheat flour (not groats) and a gluten-free flour mix. I would recommend using Bob's Red Mill Gluten-Free All-Purpose Baking Flour and Arrowhead Mills Buckwheat Flour.
Ingredients
· 1-1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour (or another gluten free flour mix)
· 1 cup buckwheat flour
· 3 tbsp sugar
· 2 tsp vanilla extract
· 2-1/2 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp guar gum
· 1/4 tsp salt
· 2-1/2 cups fat-free buttermilk
· 1/1-2 cups skim milk
· 1 tbsp butter or margarine, melted
· 2 tsp vanilla extract
· 1 egg white
Preparation:
· Combine the dry ingredients (flours through salt) in a large mixing bowl.
· Combine the wet ingredients (buttermilk through the egg white) in a separate bowl
· Combine wet and dry ingredients. Stir until smooth. (Depending on the flour mix you've used, you may need to add a little more milk or buttermilk to get the batter to the right consistency -- it's a matter of preference.)
· Make your pancakes by spooning the batter onto a hot nonstick skillet. Flip the pancakes when the edges appear brown and bubbles start to appear on the surface. Cook for another minute and remove to a warmed plate. Enjoy!!!
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