Breakfast has been my greatest challenge as we've embarked upon this gluten free journey. We've never been big cereal eaters. My son doesn't care for oatmeal. And, you can only eat eggs so many times a week. Sometimes I just miss bread-based foods. Can I get a witness? :0)
I recently came across a cookbook at the library that has some really great recipes that I've been trying, "Gluten-Free Made Simple; Easy Everyday Meals That Everyone Can Enjoy".
There is a very good recipe for buckwheat pancakes in this cookbook. My version is an adaptation of that. These pancakes are a huge hit with the guys in my house. Everyone appreciates a little variety on the breakfast (or dinner) table.
Gluten Free Buckwheat Pancakes:
3/4 c. buckwheat flour
3/4 c. gluten-free all-purpose flour
2 Tbsp. sugar (preferably organic or Sucanat)
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 c. buttermilk
1/4 c. butter, melted
1. In a large bowl combine both flours, sugar, baking powder and salt. Slowly add milk, eggs and melted butter. Stir together until smooth.
2. Lightly butter a skillet or griddle and heat over medium heat. Pour 1/4 cup of batter onto the griddle once it's hot. I've found an ice cream scoop works great for this. Cook until brown and done in center, turning halfway through.
These are wonderfully delicious and amazingly filling.
Spices such as cinnamon, fruit or chocolate chips added to the batter could very easily change these pancakes up to suit anyone's preferences.
Freeze any extras in individual size portions for a quick and healthy gluten-free breakfast later. Or, better, make a double batch to do this on purpose! Heat in the toaster just like you would the frozen boxes of pancakes that are sold in the stores.
I'm linking this to Monday Mania, Traditional Tuesdays, Hearth and Soul Blog Hop, Fat Tuesday, Teach Me Tuesdays, Healthy2Day Wednesdays, Simple Lives Thursday and These Chicks Cook.