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BUCKWHEAT and BANANA batter PANCAKES gluten free

Mid spring offering the first strawberry pickings.
Fresh, colorful berries topping earthy Buckwheat banana pancakes.


Gluten-free is no punishment...especially in these delicious, fluffy pancakes.
Nutritious and gentle to your tummy...what more can you ask for ;o)

For those who aren't comfortable with Buckwheat flour...
this easy recipe is a great way to start.


Since discovering the uses of this flour...
I've been integrating it in most of my desserts lately.

Most believe this flour derives from grain.  
A fruit seed related to rhubarb is actually responsible for offering us this fragrant, earthy flour.


BUCKWHEAT flour perks:
. great source of soluble fiber
. considered a quality protein
. rich in flavonoid antioxidants
. contains multiple essential minerals 

Gluten-Free concerns:
Celiac sufferers as well as Gluten intolerant persons can safely use this non-wheat flour.
Buckwheat can be used to substitute for wheat, rye and barley among many other gluten flours.


Health Benefits:
. lowers blood sugar
. helps prevent gallstones
. controls cholesterol levels.

Selection  and Storage:
When purchasing Buckwheat flour, be certain that there are no traces of moisture.
Once, the bag is opened, make sure to store it in an airtight container and into the refrigerator.
This flour should be used within the first few months of opening.




The nutritional quality of the finished product is elevated by the earthy Buckwheat.
Mashed banana accompanies this wonderful flour in delicious, fluffy pancakes.



BUCKWHEAT and BANANA batter PANCAKES
Gluten - Free
yields: 
7 x (4 inch) / 7 x (15 cm) small pancakes


INGREDIENTS:
American / Metric measures

WET:
. 1/2 cup (125ml) milk* (1% fat+) 
. 1 Tbsp. (15ml) white vinegar or lemon juice
. 1 large egg 
. 1 small banana
DRY:
. 1/2 cup (75g) light Buckwheat flour, finely ground 
. 1/4 tsp. (1.75ml) baking soda 

* Works well with Almond, Coconut, Rice or Soy milk


PREPARATION:
1. In a glass measuring cup, 'sour'  the milk by combining the milk and vinegar for about 5 minutes to make buttermilk.  Set aside.
2. In a small bowl, combine the flour and baking soda together and set aside.
3. In a blender, put together the banana, egg and the prepared ‘soured’ milk.  Whirl on medium speed for about 10 seconds.   
4. Add the flour mix  to the wet mix and combine by pulsating and then whirling a few seconds more.  Do not over mix.
5. Pour the batter into a medium bowl and let the it rest for about 30 minutes.  It will foam up very nicely.  Note: the batter will be quite thick.  Resist the urge to stir...the bubbles is what makes them fluffy.
Cooking:
6. Lightly coat a large skillet with cooking spray or a dab of oil.  Start by heating the pan on MEDIUM and then lower it by one notch afterwards.   Note: on a 12 inch (30cm) skillet - - three pancakes fit well.  
7. Pour a scant, small ladle's worth of batter onto the skillet and cook until bubbles appear on the surface and starts losing its shine.  Note: a little uncooked batter will still slightly remain.  Use a thin spatula to flip them and continue cooking for another 30 seconds.   
8. Serve right away with a generous drizzle of Maple syrup and cut fruits of your choice.  Enjoy.






Weekend breakfasts are always eventful and truly appreciated at our table.  
Using Buckwheat flour in these pancakes will surely have us asking for a repeat.  
Try them...and you won't be disappointed.  You'll feel great after eating them too ;o)


Ciao for now and have a wonderful week.
Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.



Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other related recipes that may be of interest: