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  • Sunday, August 14, 2011

    Recipe From Our Cookbook: Gluten-Free Buckwheat Pancakes


    1 C. Buckwheat flour¹
    1 C. Oat flour¹
    ½ tsp Celt Sea Salt
    2-3 Bananas²
    2C. Almond Milk³
    2tsp Coconut oil (liquefy)


    Mash the bananas and add liquid ingredients, stir till well combined. Mix dry ingredients in a separate bowl. Add liquid ingredients to dry, mixing as you combine. Ladle mixture onto a hot, ungreased, nonstick griddle. The quantity you ladle will be about the size of the pancake. Watch closely as they will brown fairly quickly. For variation, add fresh fruit to the individual pancake or into the batter. You can also add ground flax seeds or nutritional yeast.

    Notes ¹ I like to make my own flour by buying the grains whole, and grinding them fresh and as needed in a coffee grinder I reserve for milling. There is some debate as to how gluten free oats are, since they are often processed in facilities that also process wheat, rye, and other grains.

    ² The bananas replace eggs, and function as a thickener. Two bananas are usually sufficient to thicken; three make for more banana flavor.

    ³ I make my Almond Milk fresh in the blender once or twice a week. It takes only a moment. The ratio of almonds to water is 1:3. One cup of almonds to three cups of water for example, makes about 4 cups of milk. Replace some of the water with ice if you want cold milk immediately. The milk will remain fresh in a glass jar in the fridge for about 4 days, maybe a bit more.

    Leftover pancakes store well in the fridge and heat up nicely in the toaster. Enjoy!

    Susan Skommesa from the cook book If I Can Cook It You Can Cook It Cookbook.