I hope everyone had a fantastic valentines day! P and I are not the valentines day types and spent the evening lounging on the couch, catching up on some PVR’d tv. After a week of busy evenings, I’m not ashamed to say that enjoyed every last second of sitting on my ass.
I said it once and I’ll say it again (and again and again), I loooove breakfast. I’ve been sticking to my old standby of oatmeal with apples, apple butter and peanut butter lately, but with our next Calgary brunch coming up this sunday (we already have 40 people confirmed, eep!), I figured this past weekend was a good excuse to “test out” some pancakes. I’ve posted about pancakes a couple times on here but never have I attempted anything remotely gluten-free, and with good reason. I. Hate. Gluten-free. Baking! There, I said it, you can all condemn me now. You see, I’ve done a lot of baking over the years, and I’ve gotten to the point where I feel pretty confident with my skill level, but then you throw gluten-free into the mix and I’m completely and utterly lost! So many different flours, so many different variables, so many new things to learn, I don’t even know where to start! Now don’t get me wrong, I know there are some pretty amazing gluten-free bakers out there and I’ve even attempted a couple recipes myself, but when you go in assuming you can utilize the same knowledge you’ve used for gluten-filled baking and everything goes wrong, it’s really frustrating and on top of that, it’s really hard to figure out what the hell you did wrong. So, instead of bitching and complaining about my failed attempt at scones, I thought I’d start with something a little more basic.
I bought a bag of buckwheat flour ages ago when I made a loaf of pear & buckwheat bread. The bread turned out awesome, although I forgot to take pictures (bad food blogger, bad!) and the bag of buckwheat flour has been sitting on my shelf, untouched, ever since. Besides for the bread, I’ve never actually tried anything with buckwheat flour in it before and since the bread only used it for a background flavour, I wasn’t sure if I was actually going to like it, I’ve always heard that it has a pretty overpowering flavour.
My friends, I’m proud to say that I can finally yell SUCCESS! I actually made something gluten-free and it was damn good. Nothing fell apart, nothing was grainy, nothing was soggy, these pancakes have actually given me some hope for my gluten-free baking future. The flavour wasn’t too far off from regular pancakes besides for a somewhat nutty/earthy flavour, this may have more do to with the fact that I used a light buckwheat flour instead of regular, maybe if I had used regular buckwheat flour the flavour would have been more dominating? Either way, if you can get yours hands on the light stuff, go for it.
By the way, if you’re thinking of making these, don’t even think about slathering them in some fake ass “pancake syrup”, otherwise I may chase you down your street with my fist in the air yelling at you like some old guy who wants you off his lawn. Only maple syrup will suffice.
Raspberry Chocolate Chip Buckwheat Pancakes (Gluten-Free)
Makes 8 to 10 pancakes
- 1 cup light buckwheat flour
- 1/4 cup coconut flour
- 3 tablespoons tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 1 1/4 cups unsweetened or vanilla non-dairy milk
- 2 tablespoons flax seeds, finely ground
- 2 tablespoons agave or maple syrup
- 2 tablespoons sunflower or canola oil
- 1 teaspoon pure vanilla extract
- 1/3 cup chocolate chips or carob chips
- 1/2 cup raspberries, fresh or frozen
In a medium bowl, whisk together the buckwheat flour, coconut flour, tapioca powder, cinnamon, baking powder, soda, ground flax and salt.
Mix together the apple cider vinegar and milk. Add the oil, syrup and vanilla to the cup and whisk briefly to combine. Begin to heat a nonstick frying pan over medium heat.
Pour the wet ingredients over the dry and mix just until blended; don’t overmix. Fold in chips and raspberries.
Using a 1/3 cup measuring cup, scoop batter and pour it in the pan; spread out slightly if necessary to create a circle shape. Allow to cook until the pancakes are totally dry on the edges and begin to puff in the middle, 4-6 minutes. Flip and cook the other side another 3-4 minutes, until light golden. Continue with remaining batter. Serve warm with loads and loads of maple syrup.
Adapted from Diet, Dessert & Dogs
And this is my absolutely favorite mug that I was lucky enough to win during Vegan Mofo. This giant handcrafted mug was donated by the lovely Jeanette over at Vegan Dish. You can fit so much coffee in this thing, seriously! It’s awesome!
Submitted to Wellness Weekend at Diet, Desserts & Dogs