Buckwheat is not a member of the wheat family. It is actually the fruit of an herbaceous plant related to rhubarb and the edible seeds are used as a cereal grain. Buckwheat has thiamine, riboflavin, calcium, phosphorus, protein, and high in B1 and B2. Buckwheat flour is milled from whole toasted buckwheat seeds with a nutty flavor that blends well with other gluten free flours.
Ingredients
1-1/2 cups buckwheat flour
1 cup brown rice flour
1/2 cup coconut flour
1-1/2 teaspoons sea salt
2 teaspoons cream of tartar
2 teaspoons baking soda
1 cup pecans; finely chopped
3 – 4 cups rice milk
1 cup applesauce
Directions
Combine flours, sea salt, baking soda, cream of tartar, and nuts in medium mixing bowl.
Whisk 1 cup of rice milk into dry ingredients; then add the rest of the milk until desired consistency. Fold in applesauce.
Preheat griddle; brush with olive oil. Ladle pancake batter onto hot griddle. Heat until bubbles form in the pancake and flip to the other side. Cook until pancakes are lightly browned.
Serve with organic maple syrup or fresh fruit.
Makes 35-40 pancakes; depends on size
Prep time: 30 minutes
Nutrition Facts:
Serving size: 15g
Calories: 35
Total fat: 0.2g
Cholesterol: 0
Sodium: 134 mg
Carbohydrates: 7.1g
Dietary Fiber: 0.6g
Sugars: 0.7g
Protein: 0.8g
Original recipe by DLee, 2008
No comments:
Post a Comment