There are many, many reasons that people are choosing gluten-free foods. One, the most significant medically, is Celiac disease, which is an actual allergy to gluten. However, I do think that gluten intolerance is more widespread than we realize. It can affect many functions of our endocrine and immune systems in my opinion. It is also my opinion that these intolerances they may be dose-related. Most Americans today consume far more gluten than we have in the past. So, maybe it's not bread that's the devil. But maybe it's the LOAF of bread that causes the havoc (hellllloooo Subway).
I have had many many requests for gluten-free baked item recipes. This is my first endeavor. They were DELICIOUS. Even wee babe agreed. Buckwheat is a naturally gluten-free grain with a very nutty, very organic flavor. No messy additions or expensive ingredients were needed. Just the basics!
Buttermilk Buckwheat Pancakes
Makes 8-10 - 4" pancakes
1 cup buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 Tbsp honey
1 egg, beaten
1 cup + 2 Tbsp buttermilk
1/2 tsp pure vanilla extract
1 tsp oil of your choice
Butter or baking spray for cooking
Heat a large nonstick skillet over medium heat.
In a small bowl, whisk together flour, baking soda, and baking powder. In a separate medium bowl, whisk together egg, buttermilk, vanilla, oil and honey.
Gently fold dry ingredients into wet until just mixed.
Prepare your skillet with butter or baking spray if desired. Spoon ~1/4 cup batter onto the skillet. Fight the urge to overly spread the mixture. Cook until bubbles rise to the surface, then flip, cooking the other side until golden brown (no spatula flattening).
Keep the pancakes covered on a plate until ready to serve. Garnish with fresh fruit and/or jam or powdered sugar.
Nutrition Info per 1 pancake (but you can have more): 70 calories, 1.5 g fat, 3 g protein, 10 g carbohydrates, 1.5 g fiber