David is the breakfastmeister in our house. For years he was the eggs and potato king. Or pancakes and eggs emperor. The rice and eggs sultan. You get the idea.
As we started to eliminate eggs from our diet we (obviously) had to rethink breakfast. Consequently, we have been eating hot grain cereals, granola and occasion gluten-free pancakes or waffles topped with nut butter and fresh fruit. The problem with gluten-free pancakes/waffles is that they require an egg, use processed flour and are expensive.
Then one day David had an idea: he know how to create a decent pancake with no gluten no eggs and no processed sugar. Long story, short, we invested in a big bag of buckwheat groats.
Once he had the groats he made flour by grinding them. He used the food processor with the chopping blade. It took about two minutes of grinding and he had coarse flour. He used that flour to create the pancakes. Here is his awesome recipe:
- Combine dry in a big bowl
- 2 cups buckwheat flour
- 1/2 teaspoon baking soda
- 1 1/3 teaspoon baking powder
- Pinch of salt
- 1/2 c chia seeds
- Combine wet ingredients in a smaller bowl
- 3/4 cup coconut milk*
- 3/4 c water*
- 2 Tablespoon oil (olive, grape seed or coconut)
- 1/2 c unsweetened applesauce
- 1 t vanilla
- 1 T honey or agave syrup (optional)
- Stir the wet ingredients well and then pour into the bowl with the dry
- Stir well and add spice to taste (David covers the batter in a dusting of these spices)
- Check batter consistency; due to variations in flour you may have to add a little extra fluid (water or coconut milk)
- Spoon batter on to a well-oiled fry pan or griddle
- Place blueberries (or other fruit) on each pancake
- Cook until browned on low-medium heat (300 on the griddle); turn and cook until blueberries stop sizzling.
Serve with a very light spread of nut butter and more berries. Trust me, this is a breakfast that sticks to the ribs, as my Mom would say.
Next challenge? Waffles!
*Use 1 1/2 cup coconut milk and eliminate the water for richer flavor