My husband Jason is a sever sufferer of gluten intolerance and finding and making him healthy and tasty meals can be problematic at times. I purchased some buckwheat flour a while back and today I also discovered a fantastic recipe for buckwheat pancakes. It was on a blog called Cookie and Kate. She has some really lovely recipes to share with us and it’s really worth having a look. The only thing I changed was that I chopped up a banana and mixed it in with the batter where she served hers with oven roasted strawberries.
First assemble all your ingredients.
1 cup of buckwheat flour
1 tablespoon of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon salt
1 1/4 cups of buttermilk – shaken
1 large egg
1/2 teaspoon of vanilla extract
Sift dry ingredients into a bowl. In a separate jug mix all wet ingredients. I added the chopped banana here as well to the wet mix. Add the wet mix to the dry mix and stir until just combined. Lumps in the mix are a good thing. Don’t beat them out!