I have a problem with pancakes. It seems to run in the family because my father has the same issue. We can’t eat a stack with syrup without a dramatic drop in blood sugar that makes our tummies feel sick and our heads spin.
But like every good child, Lil loves pancakes. Alex likes them too – as long as they are light and fluffy.
I’ve tried adding ricotta or pumpkin and using whole wheat flour, but pancakes always got the best of me. Until last Saturday when I created a buckwheat pancake recipe.
I combined samples of Shagbark Mill’s local, organic, freshly milled buckwheat flour with Bob’s Red Mill new almond flour as a base with buttermilk, melted butter, and eggs. The resulting buckwheat almond buttermilk pancakes are light and airy with an earthy, slightly soured taste. Fat + higher fiber and protein flours = a breakfast I can enjoy! Alex liked the fluffiness and Lil approved of the flavor.
As a bonus, this recipe can be naturally gluten-free if you use flours that aren’t processed on shared equipment.
1 1/2 cup freshly ground buckwheat flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter
1 1/2 cup cultured low-fat buttermilk (you may need to add 1/4 cup additional buttermilk if not using freshly ground buckwheat flour)
Fat or oil for frying (I used lard)
1. In a large bowl, mix together flours, baking powder, salt, and cinnamon.
2. Melt butter in a glass liquid measure in the microwave or small pot on the stove top. Stir buttermilk and eggs into the butter.
3. Pour wet ingredients into dry, stirring just until combined.
4. Heat a cast iron pan or griddle on the stove over medium. Melt fat or oil over the surface and drop batter by 1/4 cup fulls. Cook for 1-2 minutes, flip once, and cook an additional 1-2 minutes. Serve immediately.
Thanks to Bob’s Red Mill for providing samples of their new line of nut meals and flours.