I don’t really make pancakes all that often. But with a recent work schedule change allowing me to sleep in a few extra days a week, and a chilly change in the weather that has me making excuses to stand in front of the stove, I’ve been making a lot more pancakes these days.
It all started with my blueberry-buckwheat pancake craving which eventually morphed into the idea of GINGERBREAD buckwheat pancakes, because it’s December and any excuse I can get to add warming winter spices to my foods is kind of my goal in foodlife. Really, you don’t have to make these pancakes to get your gingerbread on in the breakfast department – just add the spices to your favorite basic pancake recipe. But if you’re new to the gluten-free thing like me, or you want to give something different a try, this recipe is pretty awesome…even my ladyfriend, who is a little bit nose-upturned-y at my recent dietary changes, loved these.
[Speaking of dietary changes, I’ve now added corn to my off-limits list, at least until I can get my food sensitivity test done. Corn and my digestive system have been real frenemies lately (truly it’s my tastebuds that are the friend of corn, but my digestive tract that’s been playing the enemy role). This is pretty challenging when I’ve been turning to tasty local & organic tortilla chips with guacamole and salsa as my salty gluten-free snack of choice…and all my other favorite salty snacks also apparently have corn in them. Not to mention Mexican food, which is now bowl-style until I can figure out a wrap vehicle for burritos and tacos. I’m therefore now on the quest for delightful homemade chips and crackers.]
I’ve made these pancakes a few times now, both with a gluten-free flour mix (Bob’s Red Mill) and a homemade mix of sorghum flour and tapioca starch/flour, and the storebought mix turned out the tiniest bit nicer. You can use whichever pancake-appropriate mix has worked for you; however I really recommend the coconut flour if you can get your hands on it (again, Bob’s Red Mill makes this) because my pancakes were softer and fluffier when I started using it. And I get some more protein in there, too! If you can’t find it, just replace it with more gf flour.
This morning I topped my pancakes with raw cranberry sauce a la this recipe(only blended instead of relish-ed), and some cashew-Brazil nut whip. But they’re equally yummy plain or with a little bit of maple syrup.
Gluten-Free Gingerbread Buckwheat Pancakes
Makes 4-5 medium pancakes
1/4 c buckwheat flour
1/4 c sorghum flour*
1 tbsp tapioca flour/starch*
2 tbsp coconut flour
1 tbsp ground flaxseed
1/2 tbsp baking powder
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1/3 c non-dairy milk
1/3 c water
3 tbsp maple syrup
2 tbsp oil, plus some for cooking
1 tsp vanilla extract
*You can use a gf flour mix in place of the sorghum and tapioca flours
Whisk together the dry ingredients (buckwheat through salt) in a medium mixing bowl, and make a well in the center of the mix. Whisk together the wet ingredients (milk through vanilla extract) in a measuring cup or small bowl and pour into the well. Combine with a spoon or silicone spatula, and let the mixture rest 5-10 minutes to let the liquids absorb into the flour a bit. It will be slightly thicker and goopier than traditional pancake batter. (I like to turn my oven on the lowest temperature and put a plate in there after mixing the batter to keep pancakes warm while making them.)
Heat a little bit of oil in a non-stick skillet over medium heat, then add 1/4 to 1/3 cup of the batter, spreading it out into a circle (I carefully use my fingers to do this, but a wet spoon or other utensil should work as well). Cook 3-4 minutes, until the edges firm up and the top begins to dry out, then flip over and cook for another 1-2 minutes. Serve immediately or keep warm on a plate in the oven.
I’ve got more holiday treats in store for you soon… So long as the winter sun and I can remain friends, you’ll be seeing them here.