Sometimes, I think really hard about a recipe. I put a lot of thought into it. I meticulously write everything out. I google how one ingredient will react with the other ingredients. I see what other bloggers have had successes with. And still whatever I’m making still results in a big flop.
But there are also times when I’m just throwing this and that into a blender without a care in the world. Got brown bananas? Throw em’ in. Got leftover egg whites? Sure why not (although in the final recipe I opted for a whole egg instead). Dump in some homemade buckwheat flour (crazy easy to make, by the way), add in some chia seeds. Who has time to measure things out anyways?
And somehow, this no-method method produced these deliciously fluffy, delightfully gluten free, effortlessly wholesome pancakes.
Moral of the story. Loosen up a bit, let your hair down, and follow your (hungry) gut. Who knows, something wonderfully perfect could come out of it.
Like these pancakes. Gluten free, fluffy pancakes. Whoever you make these for will be begging for them every morning.
The first time I made buckwheat pancakes, they turned out dense and chewy. They were still good of course, covered with 100% maple syrup and mixed berries, but they lacked the light, fluffy, airiness that one typically hopes for in a pancake.
Those sad, dense pancakes probably came to into being because I was using a lot of buckwheat flour and only one lonely egg. Thank goodness I came to the realization that less flour and more eggs makes for a nice soft, pillowy, gluten free pancake. Or else I’d be stuck having to live with dense and chewy pancakes, which aren’t nearly as enjoyable or fun as light, fluffy pancakes!
Do not let the lightness of these pancakes fool you though into thinking that they’ll leave you with the same emptiness or bloat or weird back tingling (okay that one might just be me…) that conventional pancakes will. Your body and your tastebuds will be singing to the heavens because…
1) one serving (4 pancakes) contains 13 g of protein, 7.5 g of fibre, and a whole bunch of vitamins and minerals.
2) these pancakes are dang delicious.
Now just pair these pancakes with some 100% maple syrup and berries and you’re all set for a beautiful breakfast/brunch. Invite some friends over to share these perfectly light, heavenly fluffy stacks of goodness. I caution you though, once you make these buckwheat pancakes for them, they’ll probably be calling you up every morning asking if they can stop by, and if you “just so happen” to making those pancakes for breakfast.
My sister is so funny. One day she asked me why she was never featured in a blog post. Well, here’s her shining moment now.
I actually have her to thank for teaching me how to really use the camera. Before, I just had it set on auto mode and hoped for the best every time I clicked the shutter. Now I sort of know how play around with the manual settings to get the image I’m wanting. I still have sooo much more to learn though about photography. But isn’t learning what life’s all about?
Oh, yes! As mentioned at the top of the post, making your own buckwheat flour is incredibly simple. You’ll need a high speed blender such as a Vitamix or Blendtec. I use Vitamix’s 32 oz. dry container to turn my grains into flour, but the regular container works just as well. These blenders are
a bit on the pricey side, but believe me, the cost is worth it! There will never be a need to buy a smoothie ever again because a powerful high speed blender pulverizes all the ingredients into the smoothest smoothies. Not to mention, high speed blenders can be used to make purées, sauces, nut butters, and even heat up soup.
If you don’t have a high speed blender, I’m sure a spice or coffee bean grinder will work. You just won’t be able to make large quantitates of flour in one go.
Wholesome Buckwheat Pancakes (Gluten Free)
- 2 extra ripe medium-sized bananas
- 4 whole large eggs (organic, free range if possible)
- 1/2 cup + 2 tablespoons (130 g) of buckwheat flour *see recipes notes
- 1 1/2 teaspoons (7+1/2 mL) of baking powder
- 1 tablespoon (14 g) of chia seeds
- 2 tablespoons (30 ml) unsweetened plant milk of choice
Melt a heaping teaspoon (5 mL) of coconut oil on a cast iron or ceramic pan or griddle set on low heat.
In a blender, blend all the ingredients together.
Once drops of water sizzle on the pan/griddle, pour or ladle on about a scant 1/8 - 1/4 cup (30 - 60ml) of batter.
Cook only a few pancakes at a time. Once the edges of the pancakes look dry and bubbles start to appear on the surface, it's time to flip the pancakes over with a wide spatula.
Cook until the underside is golden (about a minute more).
Transfer pancakes onto a serving plate and repeat with remaining batter. Melt more coconut oil on the pan/griddle as needed.
Keep pancakes warm on a platter, in an oven set at the lowest temperature.
I used raw buckwheat groats to make my flour. Buckwheat flour made from raw buckwheat groats (light, greenish-brown in colour) produce a lighter, whiter coloured flour. Toasted buckwheat (Kasha) groats are brown and produce a darker, denser flour.
Quote of the post:
“The true secret of happiness lies in taking a genuine interest in all the details of daily life.”
– William Morris
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