Thursday, December 8, 2011

GF RECIPE: GF Oatmeal Buckwheat Pancakes

In my quest for nutritious GF breakfast fare, I found a recipe online that fits my needs, plus it follows the concept of soaking grains: Gluten Freely Frugal's Favorite Gluten Free Pancakes/Waffles. (By the way, I have been finding Gluten Freely Frugal to be very helpful in my endeavor to eat Gluten Free on the cheap.)

I pretty much followed the instructions, with the exception of substituting a heaping 1/2 cup Buckwheat Flour for the 1/2 cup Buckwheat Groats the recipe calls for and subbing butter for oil. I adjusted my liquid as needed and followed other instructions as listed.

Here's the recipe with my alterations:

GF Oatmeal Buckwheat Pancakes
  • 1 cup yogurt
  • 1/2 cup uncooked rolled oats
  • heaping 1/2 cup buckwheat flour
  • 1TB butter or oil (I used butter this time)
Put the above in your blender and blend for 2-3 minutes, adding a bit of water if needed to keep a vortex going. Leave on your counter at room temperature overnight. (The yogurt makes the grains more digestible and nutrients more accessible to the body.)

In the morning, add the following:
  • 1 egg
    • 1 tsp baking soda
    • 1/2 tsp sea salt
    Blend for a minute or two until combined thoroughly, adding water as needed to keep a vortex going in the blender.
    Heat your griddle and cook.
    Serve with maple syrup and butter or your choice of toppings.

    The kids ate without complaint until I asked how they were, and of course they said that their aunt's pancakes were better (from a mix). I need to learn to quit asking and assume that if they are eating it, it's acceptable!

    This recipe was enough to feed myself and the three kids breakfast before school, but if it was a Saturday morning and my hubby was eating them too, it wouldn't have been enough by itself. Still, it worked great and I can very easily double the recipe! I'm thinking next time I will see how well it works for waffles!

    Here's to Real Food!

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