Dr. Claudia Pillow contributed this gluten free recipe. She is our go-to gal on eating healthy without inflammatory ingredients, gluten free style, of course! And they truly are delicious, without any syrup at all. This recipe may be used for either pancakes or waffles. Be sure to stay tuned in tomorrow for her article entitled, Sunday Brunch for Gluten Free Diabetics on why this would make the healthiest choice for Diabetics and others!
A light, flavorful, moist, yet healthy, non-inflammatory gluten free pancakes recipe which may also be used for waffles. Optional sauteed apples for topping. Just delicious, without syrup.
Ingredients:
- ½ cup buckwheat flour
- ½ cup gluten-free oat flour*
- 1 Tablespoon agave nectar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 2 Tablespoons flax seed meal (optional)
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom (optional)
- 1 cup buttermilk** or almond milk
- 2 Tablespoons coconut oil (melted)
- 1 large egg, well beaten or egg substitute
- ½ teaspoon pure vanilla extract
- Coconut or canola oil to grease skillet
- 4 organic medium apples, cored and sliced into 8 sections
- 1 Tablespoon coconut oil or butter
- 1 teaspoon cinnamon
- ¼ cup apple cider (or apple brandy)
Instructions:
- Preheat a large, heavy skillet over medium-low heat (or follow instructions for waffle maker).
- Combine the dry ingredients in a medium-sized bowl and mix with a whisk. In a separate bowl, mix together the milk, canola oil, egg, agave and vanilla and then add them to the dry ingredients. Mix gently until all ingredients are moist. The batter will be lumpy.
- Brush the skillet with butter or canola oil. Pour the batter (by 1/4 cupful) into the heated skillet. Turn the pancakes when the bubbles on the top surface of the pancakes start to pop. Cook the pancakes about 1 to 2 minutes longer after turning and then remove them from the pan. (If the edges are flat when you cook them, the pan is too cool. If the pancakes brown before the little bubbles appear on the top and have time to pop, the pan is too hot.) Serve with sautéed apples.
- Melt the butter in a large skillet over medium heat.
- Add the slices apples and cinnamon and sauté 4 minutes.
- Pour apple cider over apples and cook until apples are tender and the sauce thickens. Serve warm.
Tips
* Oat flour can be made from gluten-free oats by grinding for 1 minute in a food processor.
Use almond milk for dairy- and casein-free versions.
**Carla's notes:
I made pancakes and used buttermilk. I had to add 5/8 cup additional buttermilk to make them the correct consistency. They were so good! And I didn't need any syrup at all. They expanded to a very large size, and were light. I didn't have any apple cider or apple brandy on hand for the sauteed apples . I used pear juice from a can of light-syrup pears, and it worked out perfectly. Using 1/4 cup of batter made 7 good sized pancakes. And I thought that 4 apples would be too much, but 1 apple per person is perfect. And since I'm allergic to coconut I used melted organic palm shortening.
For more gluten-free, good health recipes visit www.foodphilosopher.com. Dr. Claudia Pillow is coauthor of The Gluten-Free Good Health Cookbook: the Delicious Way to Strengthen Your Immune System and Neutralize Inflammation.
Hi, Carla! Thank you so much for this delicious recipe! We googled buckwheat pancakes & stumbled on your site, which I can hardly tear myself away from now. Wonderful looking recipes I can’t wait to try! As for this one, we made oat & buckwheat flours in my seed grinder from the whole flakes, used maple syrup for the sweetener, grapeseed for the oil; and soy milk + 4Tbsp buttermilk powder (next time will use lemon juice); included the flax; and added 1/4 tsp ea cinnamon & ginger (no cardamom). Accidentally let it sit a while, so the flax thickened it up a lot, but we used it that way in our non-stick waffle iron, and they still came out great!! Awesome texture, taste. Our new favorite! Thank you, thank you again! Will try millet flour for the oats next time, a flax “egg,” maple extract, and Xylitol dissolved in 1Tbsp water to make lower carb.
These sound great. I think I will use coconut milk in them. Thank you for telling me I can make my own oat flour.
Is buckwheat considered gluten free?
Gina,
Yes. It is. It just happens to have the word “wheat” in the name, but it is gluten free. It is a healthy flour choice. I only include gluten-free ingredients in my recipes.
Carla
made these today for first time with subs. had no oat flour so used sorghum, and seperated eggs and whipped white stiff and gently folded in. OMG!!!! very good will do this again, thanks, so glad to see I don’t need rice flour to make something work. Thanks!!!
Excellent substitution choice, Gail! Glad you enjoyed.
Carla