Pancakes – A Weekly Tradition

We eat pancakes at our house every Saturday. No joke. Every. Single. Saturday. A standard routine brings such a sense of peace to the weekend. No frantic thinking about what to make for breakfast. Because Saturday = pancakes. (Also, in our house, Sundays = omelettes.)

When we started this routine over a decade ago, we started eating gluten free buckwheat pancakes. Why? The buckwheat flour I purchased was healthier than the refined flours, and it was cheaper. At least, at that time. (Hello inflation!) So every Saturday you’ll find us with our cast iron griddle, straddled over two burners, flipping these gluten free flapjacks.

A Word of Caution About Gluten Contamination in Flour

Back then I also failed to realize that “naturally gluten free” didn’t necessarily mean “truly gluten free.” After reading this study of “Naturally Gluten Free Grains and Gluten Contamination” from Tricia Thompson, I realized how important it is to select products that saw “gluten free.”

A product fairs even better if it contains a third-party gluten free certification logo. I am a huge fan of Birkett Mills buckwheat flour. If you have a great blender that can make flour, you can do it from Bob’s Red Mill Buckwheat Groats. **Please note – The Bob’s Red Mill buckwheat flour is NOT considered gluten-free as it is not milled in their dedicated GF lines. (If you really love buckwheat, try my egg-free recipe for “Buckwheat Bread!)

Peanut Butter on Pancakes??

Now, these fluffy gluten free buckwheat pancakes in our home require one very important condiment. Peanut Butter. I never ate peanut butter on pancakes until I started dating my husband. When I found out this family tradition of smothering their pancakes in peanut butter, I was a bit skeptical. However, out of graciousness, I tried it. I loved EVERY bite! Consequently, I’ve been eating my pancakes that way ever since.

Ironically, there is a unique story to this family tradition. The setting takes place in a small family restaurant. One gentleman overhears another man asking for peanut butter for his pancakes. Aloud the evesdropper states, “The only person I know that puts peanut butter on their pancakes is Tim Clegg.” Ironically, the peanut butter requesting customer had indeed been a close childhood friend of my husband’s uncle. Small world, isn’t it?

Peanut Butter and Jelly Pancakes?

Now, one could top these gluten free buckwheat pancakes with peanut butter and syrup. However, my mind immediately went to the idea of peanut butter and jelly. Truth be told we make a large batch of these pancakes every weekend to have extra “bread” on hand.

You might catch us using them to make a turkey and cheese sandwich or peanut butter and jelly. Since I succeeded in making a homemade blueberry syrup for my Cream Cheese Stuffed French Toast Casserole, I knew I could make one from strawberries.

Homemade Strawberry Syrup

Unsure of proportions, I complete a quick Google search, and immediately decided that Baking Mischief’s Quick and Easy Strawberry Sauce for pancakes was exactly what I wanted to make! While she used fresh strawberries, I simply used frozen ones that I grabbed from Aldi.

Let me tell you, this tastes like biting into a fresh strawberry on a warm summer’s day. This sauce is not overly sweet, but thin enough to shed its sweetness on any and everything. As it contains no dairy, you could even but it on top of my dairy free banana ice cream!

Dairy Free Option

Doesn’t this plate of fluffy gluten free buckwheat pancakes look so inviting? So many times we’ve had gluten free pancakes turn out flat and limp. Not these! Just look at the air pockets in that bite. Amazing! (I think the secret is the soured milk. If you need to eat dairy-free, I have also done this with almond milk!)

These gluten free buckwheat pancakes even taste great rewarmed in the microwave the next day. Because can’t everyone use a quick breakfast idea when the alarm clock goes off at 5 in the morning?! I know I do! (Consequently, Monday mornings also = pancakes in our household. Because this girl needs her sleep!

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Gluten Free Buckwheat Pancakes with Strawberry Sauce

Equipment

• Arrowhead Mills Organic Buckwheat Flour, Gluten Free, 22 oz
• Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
• Dreamfarm Set of Essentials- Supoon, Mini Supoon, Chopula, Mini Chopula

Ingredients

For the Pancakes

• 3/4 c. milk
• 1 tbsp apple cider vinegar
• 1 c gluten free buckwheat flour (120 grams)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 egg beaten
• 1/4 c natural applesauce
• 1 tbsp oil
• 1 tsp maple syrup
• 1/2 tsp vanilla paste or extract

For the strawberry sauce (from the Baking Mischief website)

• 2 c. frozen strawberries or fresh if you have them
• 1/3 c. white sugar
• 1/3 c. water
• 1/2 tsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water

Instructions

• Preheat skillet or pan. 
• In a measuring cup, combine milk and apple cider vinegar to curdle. Allow to stand at least 5 minutes
• In a large bowl (or bowl of KitchenAid Stand Mixer) combine buckwheat flour, baking powder, baking soda, and cinnamon. Set aside. 
• In a smaller dish, beat egg. To that add applesauce, oil, maple syrup, and vanilla paste (or extract.) Mix until combined. Add to dry ingredients, and gently mix in. 
• Add milk & vinegar mixture to batter, ant whisk until completely combined and all dry ingredients have been incorporated. 
• ALLOW BATTER TO REST for three minutes prior to cooking. 
• After batter has rested, use a 1/4 c measuring cup to pour batter onto griddle. Cook 1-3 minutes until bubbles start to form on the side of the pancake. Flip and cook for 1 minute more. Repeat with remaining batter. 
• Meanwhile, to make Baking Mischief's Strawberry Sauce, place strawberries, sugar and water in a medium sauce pan. Allow water to come to a boil, and cook for 3-5 minutes. 
• If you put the strawberries in whole, use a potato masher to smash the strawberries. Remove from heat and add lemon juice and cornstarch combined with water. Return to heat and cook until sauce starts to thicken.

I hope you enjoy these fluffy gluten free buckwheat pancakes as much as we do. What are your favorite breakfast or brunch items? Leave me a note in the comments below!

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The post Gluten Free Buckwheat Pancakes with Strawberry Sauce appeared first on MI Gluten Free Gal.

Is Buckwheat Gluten Free?

Despite its name, buckwheat doesn’t contain wheat. It’s actually a seed and a member of the rhubarb family. It is an excellent source of heart-healthy nutrients. A 1955 study, published in the American Journal of Clinical Nutrition, showed that consumption of buckwheat lowered total cholesterol while improving HDL cholesterol levels.

Buckwheat contains a very high level of a flavonoid called rutin. This prevents blood clots by hindering the production of blood clots. According to the website World’s Healthiest Foods, buckwheat is also very high in magnesium, which relaxes blood vessels and improves blood flow.

Choose Your Buckwheat Flour Wisely

While buckwheat is a naturally gluten-free grain, please remember that cross-contact with gluten containing grains can occur in processing. This issue was highlighted in a study done by Tricia Thompson of Gluten Free Watchdog and dietitian Anne Lee. Please make sure that the buckwheat you are purchasing is certified gluten-free.

Although Papa Earle originally used Bob’s Red Mill Buckwheat Flour for this recipe, it is not made on their dedicated gluten-free line. For this refresh, I used Arrowhead Mills organic gluten free buckwheat flour. It is certified through the Gluten Intolerance Group.

What Size Loaf Pan Should I Use?

The shape and size of your loaf pan determines the height of your dough. Choosing the right pan makes the difference between a flat loaf, and one that bakes up high an beautiful. For years I have owned only the standard loaf pan, which is 9 x 5. Some may call it a large loaf pan.

However, I stopped at JoAnn Fabric, looking for a narrower pan. I found this Wilton Medium Loaf pan. Ironically, when I returned home, I noticed the recipe called for a medium loaf pan. *facepalm* Visit this King Arthur post on Choosing the Right Bread Pan for more info. I also recommend Simply Recipes’ Guide to Loaf Pans for more info on pan sizes and how different pan materials affect baking rate.

I always recommend using parchment paper to line pans. Baked goods come out so easily! 

Dairy Free Options for this Gluten Free Buckwheat Bread

A reader asked if I had suggestions for a dairy free replacement for the buttermilk in this recipe. I contacted Alisa of Go Dairy Free. She wrote The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein- Free Living. She’s the one I always chat with when it comes to dairy free substitutions.

I asked if she found a specific dairy free milk that works best in her Baseline Buttermilk Alternative Recipe. She stated that all of them work about the same, and it depends what flavor profile works best for the recipe. I think almond milk would best compliment the nuttiness of buckwheat.

If you visit the comments section of my blog post, there are more suggestions for dairy free buttermilk options. Others have used cashew milk (plus vinegar) or half coconut yogurt and half oat milk.

As written, this recipe contains no eggs, soy or nuts. 

“Love, G & G”

My homemade recipe for buckwheat bread was truly a gift. My husband’s grandfather gave it to me, whom we affectionately called Papa Earle. When my husband Brad and I were first married, Papa Earle attempted to accommodate my Celiac Disease needs as much as possible.

One day he surprised me with a loaf of homemade buckwheat bread. He had researched recipes, played around in the kitchen, and delivered to me what I remembered the best tasting loaf of bread I’ve ever eaten. I think it was because it was made with his love and concern.

Years later, I make it myself. I still have his hand-written note with the recipe, along with his kind words and sense of humor. His beautiful penmanship always amazed me. On the back it says if I have “any questions” I can “call the Expert.” He ended the note –  “Love G & G Clegg.” It paper may have  a few oil spots on it, but I cherish it dearly.

More of My Family Recipes

When my husband and I married, we received a small box which contained recipes from family and friends. Inside that box is grandpa’s written note, my mother -in- law’s recipe for Wacky Cake, her recipe for lemon curd, and my dad’s recipe for homemade meatballs. What recipes have you remade gluten free?

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Gluten Free Buckwheat Bread

Keyword Buckwhweat Bread, Gluten Free Bread

Author Margaret Clegg

Ingredients

• 1/2 c raisins soaked
• 1/2 c brown sugar packed
• 1 3/4 c buttermilk
• 2 1/2 c buckwheat flour 300 g (I used Arrowhead Mills)
• 3/4 tsp salt
• 1 tbsp baking powder
• 1/2 tsp cinnamon optional

Instructions

• 1. Loosely chop and soak raisins in warm water, at least 10 to 15 minutes. (Use enough water to cover the raisins.) They can be soaked overnight. Drain off excess water prior to using.

  2. In a food processor, puree raisins and brown sugar together. Add up to 1/4 c of buttermilk to help the mixture blend evenly.

  3. In a large bowl, measure flour, salt, baking powder and cinnamon if using.

  4. To that, add the pureed raisin mixture, and the remaining buttermilk. Mix thoroughly until all ingredients are thoroughly combined. Batter will be wet, like muffin batter. Preheat oven to 325 degrees.

  5. While oven is preheating, line a medium loaf pan with a parchment paper. (See photo.) Pour batter into parchment-lined medium loaf pan. Smooth the top with the back of a damp spatula.

  6. Allow batter to rest in pan, before baking, at least 10 minutes. This allows the grains to better absorb the liquid in the batter.

  7. Bake in a 325 degree oven for 45 minutes, or until internal temperature reaches 200 degrees.

  8. Remove loaf pan from oven. Allow loaf to remain in pan for 10 minutes. Then lift up on parchment paper to remove loaf from pan, and cool on a baking rack for one hour.

Notes

Note** I’ve also made these in mini spring form bans, to make buns / english muffins. If you choose smaller pans such as this, bake for 25-30 minutes.

Note 2** I have successfully replaced the raisins with dates in this recipe. I’ve also used Plain Lifeway Kefir instead of buttermilk, and the recipe has turned out well.

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The post Buckwheat Bread – Gluten-Free & Heart Friendly appeared first on MI Gluten Free Gal.