kathysrecipebox

Cooking with food intolerances

Buckwheat Waffles or Pancakes January 10, 2011

When we first got the test results for my son, and I wanted to make pancakes for him without gluten, dairy, or eggs, I was stumped. But where there’s a will, there’s a way! I use light buckwheat flour. The brand I like best is Bouchard Family Farms, and the only store I’ve found it in is 3 hours away, but when I’m there, I stock up!

2 c. light buckwheat flour

4 tsp. corn-free baking powder

1/2 tsp. sea salt

1/8 tsp. nutmeg

1/8 tsp. ground cloves

1/2 tsp. ground ginger

2 Tbs. sugar

1 1/2 c. water

1/4 c. canola oil

Mix together. For pancakes, pour onto griddle, on medium heat,  into 3″ circles; flip when dry around the edges. For waffles, pour onto preheated waffle iron. They freeze well, and reheat easily in the toaster.

Alternative #1: omit nutmeg, ginger, and cloves; add 1 tsp. vanilla extract.

Alternative #2:  omit nutmeg, ginger, and cloves; add 1/4 c. cocoa, 2 tsp. vanilla, increase sugar to 1/4 cup, and increase salt to 3/4 teaspoon.

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