Chai Buckwheat Pancakes (Gluten Free)

My favorite flour for making pancakes and waffles is buckwheat flour.  If you have not used buckwheat flour before this would be a great place to start.  Buckwheat flour is nutty and gives great flavor and body to dishes.  Buckwheat contains no gluten and is safe for people with a gluten allergy or celiac disease.  Buckwheat can also be purchased as whole groats and used in things like cereal or granola.

Despite its name, buckwheat is actually not a grain but a seed.  It comes from a plant that is related to rhubarb.  While is is not a true grain, it can be used like one for cooking.  It is also more nutritious than rice, wheat, and corn and is even lower on the glycemic index (GI) scale.  Buckwheat contains more protein and is high in essential amino acids lysine and arginine, which is often lacking in other cereal crops.

The nutrients in buckwheat can help lower cholesterol, stabilize blood sugar, and improve immune function.  Buckwheat contains higher levels of zinc, copper, and manganese than other grains.

Buckwheat grows so quickly that it usually does not require a lot of pesticides or other chemicals to grow well.  BONUS.

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Course Breakfast

Author Sara

Ingredients

• 1 Cup Buckwheat Flour
• 1 tsp Aluminum Free Baking Powder I made my own 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot starch
• 1/4 tsp Baking Soda
• 1/4 tsp Gray Sea Salt
• 1/2 tsp Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Cardamom
• 1 Cup Milk I used Hemp Milk for a dairy free option
• 1 egg separated
• 1 Tbsp Maple Syrup or Coconut Sugar
• 1/2 tsp Vanilla
• 2 Tbsp Coconut Oil

Instructions

1. Mix all the dry ingredients into a bowl.
2. In a separate bowl mix the milk, egg yolk, maple syrup, vanilla, and coconut oil. I mixed all this in my Magic Bullet.
3. Add the wet ingredients to the dry ingredients until well combined.
4. Whisk the egg white until stiff peaks form either by hand or with a hand mixer.
5. Fold in the egg white to the pancake mixture until combined.
6. Heat a skillet over medium low heat.
7. Melt some butter or coconut oil in the pan (about 1/2 tbsp).
8. Scoop 1/2 cup batter into mounds in the heated pan.
9. When bubbles start to form the pancake is ready to flip.
10. Flip the pancakes and cook on the other side until cooked through. These pancakes cook pretty fast to watch them closely.
11. Serve with maple syrup and fruit for toppings.