Fluffy Buckwheat Pancakes
Who remembers coming home from school to a plate piled high with pikelets alongside a bowl of cream and jam? We do! We love to give our children the joy in foods that are memorable from our childhood, however we also value re-creating old-time favourites with more nutrient dense ingredients using “traditional foodie” methods.
This Buckwheat Pancake recipe is one of many recipes given to us by our beautiful friend Ni. It is such a faithful recipe and works well as pancakes or a smaller version of pancakes that we grew up knowing as “Pikelets”. Using 2 valuable gluten free grains (buckwheat & rice flour) these pancakes can be prepared using traditional methods of grain preparation by grinding grains and soaking the flour in water with a couple of tablespoons of whey overnight. This process reduces the anti-nutrient effect of Phytic Acids in the grains, making them more nutritious and digestible.
- 1 cup of Buckwheat Flour
- 1 cup of Brown Rice Flour
- 1 cup of water
- 2 tabs whey
- 4 teas. gluten free baking powder
- 1 small teas of green stevia (or 4 teas of rapadura sugar or 3 teas honey)
- 4 eggs
- 1 finely grated apple (peeled)
- 2 teas vanilla
- 1 cup extra water
- Soak the flours in 1 cup water and whey overnight.
- Whisk eggs with vanilla.
- Fold egg, apple and baking powder into soaked flours.
- Add a little extra water to make a thick batter (see note below)
- Rub frypan with butter.
- Spoon large tablespoon sized dollops of batter into frypan.
- Flip when bubbles on surface burst.
- Cook until light golden colour on each side.
- Serve warm or cold with jam, honey, butter or cream.
- Also very nice topped with sliced banana or stewed fruit and cream/ice-cream/yoghurt with a drizzle of maple syrup!
- If making pancakes add a little more water to have a thinner batter. Less water for a thicker batter for pikelets.