I was recently talking to a friend about alternatives to wheat flour. This friend had problems with gluten, and wanted to try a healthier, more nutritious alternative to flour which, he said, mustn’t taste like sawdust!
Luckily, after having written a lot about gluten in the past, I had been experimenting with some flour alternatives, in particular, quinoa and buckwheat. To convince him how good these some flour alternatives are, I whipped up a batch of quinoa and buckwheat pancakes. Needless to say, he is now a big fan of both these ingredients.
Both quinoa and buckwheat are very nutritious, and also contain more protein than regular wheat. They are naturally free from gluten, high in fiber, and very filling. They combine well to make light and fluffy pancakes – and I know when you try them you’ll love them as much as I do. In fact, you may never eat regular pancakes again!
Preparation time – 5 minutes
Cooking time – 20 minutes
Number of servings – 9
- 1 cup buttermilk
- 1 egg
- 2 tablespoons coconut oil
- 1 tablespoon honey
- ½ cup buckwheat flour
- ½ cup quinoa flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Mix the buttermilk, egg, coconut oil, and honey together in a jug or bowl.
- In another bowl, sieve together the buckwheat and quinoa flour, baking powder and baking soda.
- Using a hand whisk, slowly add the dry ingredients into the wet ingredients to make a smooth, lump-free batter
- Heat an oiled pan. Once the oil is hot, pour ¼ cup of batter into the pan and cook until it bubbles. Flip the pancake and cook for another 1-2 minutes, until browned.
- Repeat with the remaining mixture.
- Serve with the topping of your choice. I like real maple syrup and chopped banana!
Picture credit – All Recipes.com