Buckwheat Is A Seed
Buckwheat is a triangular shaped seed. Wheat is a grain. Botanically they are not the same. Rhubarb, a vegetable, is a close relative of buckwheat. Wheat contains gluten, while buckwheat is gluten-free. Buckwheat is a versatile substitute for wheat, in cooking and baking.
Wheat Is A Grain
Buckwheat flour is available in dark and light, and is used to produce cookies, quick breads, pancakes, and dishes similar to cooked rice. It is also consumed as a warm breakfast cereal.
Do You Have Gluten Sensitivity?
If you’re trying to avoid gluten, visit the Celiac Disease Foundation to find helpful information about gluten-free food.
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. She owns this website, and authors each blog post. To read her complete bio, visit the About Page.
Buckwheat & Rice Pancake Recipe: Fast, Healthy, Gluten-Free
Eating healthy in New York City is top priority for people living a healthy lifestyle. The downside to city living, is the hectic pace, stress, and not having the time to make sustainable food choices.
No matter where you live, you’ll like this recipe because it tastes great, doesn’t take a lot of time, and the ingredients are very good for you.
Buckwheat is a gluten-free seed, not a grain. It’s an excellent wheat substitute for anyone who wants to avoid eating wheat, or those who have celiac disease. Pancakes made with buckwheat are darker in color than those baked with wheat, or spelt flour.
Rice is a gluten-free grain. Brown rice flour is used for baking cookies, and cakes. Combined with buckwheat flour, it produces light, fluffy pancakes with crisp edges.
At first glance, this recipe may look complicated. But, after you’ve used it a few times, you’ll get the hang of it.
- There are only 8 ingredients.
- It’s easy and fast to put together.
- Make a batch and store it in the fridge.
BUCKWHEAT & RICE PANCAKE RECIPE
3/4 Organic Cup Buckwheat Flour
3/4 Organic Cup Brown Rice Flour
3 1/2 Tablespoons Baking Powder
1 Teaspoon Sea Salt
1 Tablespoon Xylitol (or cane sugar, or stevia.
1 Egg (or Egg Replacer)
3 Tablespoons Oil (or canola, coconut, or your favorite oil).
1 1/4 Cup Milk (or hemp, soy, almond, or other favorite milk). If you use hemp milk, you’ll need to add more liquid, because the batter will be too thick.
Measuring Spoons, Fork or Whisk, Flour Sifter, Mixing Bowls, Measuring Cups, Skillet, Pancake Rings (optional)
Measure all dry ingredients, and place in a large measuring cup. Pour the mixture through a sifter into a large mixing bowl. Set aside.
In a separate mixing bowl, beat egg until smooth. Add oil. Add milk. Stir together until well blended.
Add liquid ingredients to the flour mixture, by pouring the liquid slowly over the flour to form a smooth batter. Use a mixing spoon to blend the batter. By adding the liquid slowly you can judge the thickness of the batter. If the batter is too stiff, add more liquid.
When your batter is ready, add oil into a skillet. When heated, slowly pour the pancake batter into the skillet. I recommend cast iron because it heats up fast. Be sure you add enough oil, so that the batter doesn’t stick. Use a low-medium setting.
Use your favorite topping. Suggestions: jams, jellies, maple syrup, sugar, xylitol, stevia, honey, cinnamon, or plain.
A six-inch skillet produces a round pancake. If your skillet is cast iron, the pancake will cook in 3 to 4 minutes over a low-medium light.
Larger skillets will produce uneven pancakes, unless you use pancake rings.
Pancake Rings: If you want to have perfectly round pancakes, use either silicone, or stainless steel pancake rings. Amazon sells them.
Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.
Copyright 2016 Irene Pastore and Tour De Core.com