March 21, 2015

Fluffy Buckwheat Pancakes (Dairy & Gluten-Free)

The two week hiatus from recipes is over ;) This recipe was life-changing for me: I finally found a gluten-free recipe for pancakes that doesn't result in flat, tough pancakes! The secret lies in the reaction between the "buttermilk" (I made a dairy-free buttermilk) and the baking soda --- chemistry has finally proven itself to be useful! The carbonate (HCO3) in the baking soda reacts with the hydrogen atoms in the acidic milk, resulting with lots of air bubbles in the batter, making the pancakes super fluffy!

Despite its name, "buckwheat" flour actually doesn't contain wheat nor is it a grain: it's made from seeds! So not only will you get lots of protein from this pancake, but you'll also be able to get away with tall stacks of fluffy, fluffy pancakes without feeling guilty ;D.

Alright, so enough with the science. Let's get on with the recipe:

Fluffy Buckwheat Pancakes
Original Recipe by: FoodWishes (Chef Jon)
Adapted by: Hannah Claudia

dairy-free buttermilk:
1 tsp apple cider vinegar or lemon juice
1.25 cups of dairy-free milk (I used almond)

1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup buckwheat flour

1/4 tsp vanilla extract
1 egg

(opt toppings that I used:) cacao nibs, walnuts, banana slices
maple syrup & peanut butter to top ;)


1. For the buttermilk: Mix the acid and the dairy-free milk together and let it set for 5-10 minutes to curdle.
2. In a large bowl, whisk the dry ingredients together.
3. Add the vanilla, egg, and "buttermilk". Let the batter rest for 5-10 minutes to let the air bubbles to form. (Optional: add mix-ins right now)
4. Heat a large skillet/pan with a bit of oil, butter, or earth balance (vegan butter). Wait until the pan is hot enough (flick water onto the pan and the water should "dance").
5. Spoon as much batter as you'd like (I stuck with 1/4 cup per pancake). If you want to add toppings, add them now.*
6. When bubbles start to pop up in the center of the batter and the bottom has reached your desired color, then flip the pancakes and cook for another minute, or until golden brown and cooked through.
7. Stack the pancakes up and enjoy ;)

*I chose to add the toppings after ladling the batter onto the pan; when flipped, the bananas caramelized very quickly, so keep an eye out for that if you use bananas. I saw a video where Erin McKenna did the same thing with waffles, but she ladled more waffle batter over the toppings, so the toppings became more like a filling. If you do this, you avoid the risk of burning your delicate toppings (i.e. bananas), but you may have to wait longer for the batter to cook!

xoxo, han

No comments:

Post a Comment