Marialyce's Real Buckwheat Pancakes

by Marialyce
(Nashville, TN USA)

At this time I am new to watching my gluten intake. My very first experiment with making a gluten free breakfast was just about three weeks ago when I made my own Buckwheat Pancake Recipe. I do like pancakes, and I have not had even a half a loaf of bread in over a year and a half, so they are an incredible treat!

So I decided to make my own recipe for Buckwheat Pancakes. Here it is:

Marialyce's Real Buckwheat Pancakes©

2 cups of sifted Buckwheat Flour
1 Tablespoon + 1 teaspoon Baking Powder (aluminum free)
2-21/2 cups of goat milk
2 Organic Eggs (beaten well)
4 Tablespoons Melted Butter (Creamy or natural)
2 Tablespoons Maple Syrup (or honey)

(Coconut oil and/or Butter for cooking)

Mix all the dry ingredients in a separate bowl.
Measure all the liquid ingredients (set melted butter aside) into a bowl. Add the eggs and mix well.

Add part of the Buckwheat Flour/Baking Powder mixture into the liquid mixture, mixing lightly. When about half of the dry ingredients are mixed into the liquid, incorporate the melted butter, mixing just to bind the ingredients together but do not beat.

Heat fry pan to hot (adjusting to medium-high after heated), melting coconut oil and/or butter, watching to make certain it does not burn. When the butter/oil is sizzling, add teaspoons full of batter to make eyes and a mouth in the fry pan. When the eyes and mouth are slightly cooked, cover them with enough batter to make a full size pancake.

Watch your children's eyes light up when they see those smiling faces on each pancake!

Serve piping hot with fresh butter and authentic Maple Syrup (my home state of Maine Maple Syrup is the very best!) and a lovely bowl of fresh strawberries, raspberries, blueberries and—Enjoy, Fresh Orange Juice, Goat Milk (best), Coffee (for the adults) or Herb Tea !!! Of course you can add those blueberries to the batter for fantastic Blueberry Pancakes.

Submitted by,
Marialyce T. Boudreau
Nashville, TN