Delicious Buckwheat oat pancakes for 1

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Screw it, I’m having pancakes for dinner!

This recipe is based off the buckwheat pancakes I posted a few days ago but in a single portion and its now gluten free, dairy free, refined sugar free, low fructose and NO eggs!!  And I prefer them!  Yummy!  And so easy to make.

Ingredients:

1/4 cup rolled oats
1/4 cup milk of your choice (I used ricemilk)
1/4 cup buckwheat flour
1 tsp aluminium free baking powder
Pinch of himalayan salt
1 T coconut oil (melted)
1 chia egg (1 T chia meal in 3 T water..sit for 5 mins in fridge)
1-2 T brown rice syrup
1/2 tsp xanthan gum (optional)

Coconut oil to cook

Pour milk into oats and sit for 10 minutes.  Add rest of ingredients except xanthan gum and mix.  Sprinkle in xanthan gum and stir a few times quickly.  The xanthan gum is optional.  This recipe should work without it but haven’t tried it yet.

Cook until golden brown on either side and serve with your choice of berries, syrup and yoghurt.  I had mine with maple and brown rice syrup and fresh tart plums from the garden.

Heat coconut oil in pan until hot and make 3 big round pancakes.  The mixture will be thick and easy to shape.

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Buckwheat oat pancakes (gluten, lactose and sugarfree – low fructose)

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Mum and I are about to set out on a ROADTRIP!  Woohoo!!  So sustenance required!!

This recipe was one I made in home economics at primary school!  But I’ve subbed out the flour, milk and sugar to make it lactose, gluten and refined sugar free and low fructose!!  You could sub the butter out for any nut butter and replace the egg with a chia egg to bind.

Buckwheat produces a naturally drier pancake however the fats compensate for this.  Buckwheat is a fabulous gluten free flour – one of the most alkalizing and highly beneficial for bloodtype A’s (me), who thrive on an agrarian diet high in carbohydrates, low in fat.

Enjoy!

Recipe  (makes 7 good sized pancakes)

1/2 cup rolled oats
1/2 cup milk of your choice
1/2 cup buckwheat flour
2 tsp aluminium free baking powder
1/2 tsp himalayan salt
2 T grassfed butter
1 egg
2 -3 T brown rice syrup
1/2 tsp xanthan gum (optional)
Coconut oil to cook

Blueberries:
3/4 cup blueberries
1 T brown rice syrup

Combine rolled oats and milk and let stand for 5 minutes.  Add flour, salt, egg and sugar and stir.  Add melted butter.  Sprinkle xanthan gum in top and stir in quickly without overstirring. Cook in coconut oil.  Serve loaded with the blueberries and more brown rice syrup.