FLUFFY BUCKWHEAT PANCAKES

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Try these decadent and fluffy buckwheat pancakes, rich in fibre, protein and calcium made with Grainworks Dark Buckwheat Flour. 

*From our experience we’ve found they taste best when placed atop several horses.

Dark buckwheat flour, made by milling the pyramidal shaped buckwheat husks whole–leaving it dark in colour from the ground seed hulls–has an earthy, nutty flavour and is a perfect substitute or addition to other flours in baking.

While not actually a wheat, buckwheat, like quinoa, is a seed and contains a well balanced starch, protein, fat, and mineral composition and it naturally contains no gluten. Dark buckwheat flour is higher in essential vitamins and minerals than regular wheat flour and can be easily combined with other flours or used alone, such as in this pancakes  recipe!

Prep Time: 10 Minutes

Cooktime: 5 Minutes

Makes: 4 large fluffy pancakes

INGREDIENTS

1 1/3 cups gw dark buckwheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup plain yogurt (or flavoured, we used peach yogourt)

1/3 cup coconut milk

1/4 cup half and half

3 tablespoons water

1 tablespoon melted butter

2 egg whites

DIRECTIONS

Combine the flour, baking powder, and salt in a medium mixing bowl.

In a second bowl combine yogurt, coconut milk, half and half.

Stir in melted butter into the yogourt/milk mix.

In a clean metal or glass bowl, beat the egg whites until soft peaks form, about 3 minutes.

Combine the dry and liquid ingredients together. Add 1/2 of the beaten whites and stir gently to combine.

Add the remaining whites and fold gently into the batter, preserving as much air as possible.

Allow to stand for about 3 minutes or until bubbles form at the surface.

Ladle about 3 or 4 teaspoons of the batter onto a preheated skillet.

Flip pancakes once the first side is golden brown.

Serve with your choice of toppings or mix them into the batter– try Grainwork’s dried blueberries, chocolate chips, or shredded coconut!

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