When we were forced to change our diet due to learning about several food allergies in the family, bread and bread-like products were one of the most challenging things to replace. Looking back, I think that was the problem – instead of just adjusting to our new diet by trying new foods, we were constantly on the lookout for the same kind of foods, sans allergens (gluten, in this particular case). Of course we weren’t going to find foods that tasted the same as what we were used to for endless years – we were no longer able to eat those foods! Once we learned of the countless other options out there, besides humdrum wheat and corn, a brand new, delicious, world opened up to us. And it all started with…an experiment in pancakes!
An easy to adapt gluten free pancake bread recipe is born.
My favorite thing about buckwheat is that it melds so well any flavor. This makes it a cinch to play around and swap out different ingredients for your pancake bread, based on what items you have around at the time. I encourage you to play around with ingredients. Keep your taste buds guessing with a new marriage of ingredients for each batch of gluten free buckwheat pancake bread that you make.
Don’t let it’s name fool you – buckwheat is NOT related to wheat. It comes from the seeds of a flowering plant and is naturally gluten free.
Things you’ll need to gather from the pantry:
2 c buckwheat flour
1 tbsp baking soda
1 tsp sea salt
2 eggs or egg substitute (try one of our many egg replacement options)
2 tbsp extra-virgin coconut oil melted lard
2 c broth/applesauce/coconut milk or other “wet” ingredient*
1/2 c raisins, chopped nuts, berries or other add-in (optional)
2 additional tbsp extra-virgin coconut or olive oil (for cooking)
1. Start by blending all of the dry ingredients together.
2. Add the remaining ingredients & mix together thoroughly.
3. Heat additional oil in large skillet on stove top over medium heat.
4. Using a spoon or measuring cup, scoop batter onto oiled pan & cook until you see small bubbles beginning to form through the top of the batter, flip & cook through on the other side.
*If dairy is not an issue, I encourage you to try yogurt as your “wet” ingredient. Before having to go dairy free, I found that homemade goats’ milk yogurt was a very tasty option.
*Try purchasing your buckwheat in bulk. You can get it for about $2/lb at Amazon (including shipping, at time of posting) when purchased in 25 lb bags or larger.
I like to refer to this as Pancake Bread, and not just plain ol’ pancakes. I don’t limit myself to serving this just for morning meals! This bread makes the perfect lunch-box-bread for a sammy on the go – super helpful if packing lunches on the go! We cook these up in large batches a few times a week and store them in a bread bag or container. It’s quick and easy to reach for a pancake, slice it down the middle with a bread knife and make a sandwich (or two or three!) for a snack or school lunch. Or use one pancake for each piece of “bread” to satisfy a larger appetite!
Have you given our recipe a try? What’s your favorite ingredient combination?