Cardamom Buckwheat Pancakes
Buckwheat is actually not a wheat at all and it is Gluten Free! These pancakes are a little different than traditional but their flavor is wonderful and the addition of ground cardamom seed just gives it an extra special touch! Serve with your favorite maple syrup (such as Funk's Grove!).
Ingredients:
Next, In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda, cardamon powder and salt.
In a liquid measuring cup, measure out the buttermilk or milk to make your own substitute. When this is ready, beat in the egg or egg replacement** coconut oil and vanilla extract.
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
Preheat your skillet over medium heat and brush with 1 ½ teaspoons of butter/oil. You know your skillet is ready when a few drops of water dance across the surface and evaporate. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, it won't be as many bubbles as traditional pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
NOTES
*MAKE YOUR OWN BUTTERMILK WITH DAIRY-FREE OPTION: combine 1 ¼ cups low fat milk (any variety of low fat milk should do—almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
**Egg Replacement, pick one of several options:
Ingredients:
- 1 cup buckwheat flour (or ½ buckwheat and ½ wheat or white flour of choice)
- 1 tablespoon maple sugar (or raw sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cardamom powder (optional but makes it extra special!)
- 1 ¼ cups buttermilk, shaken* (I make non-dairy)
- 1 egg replacement** of your choice or 1 egg
- 1 teaspoon coconut oil (warmed so it's liquid)
- 1 teaspoon pure vanilla extract
- Butter or Oil of choice, for the skillet
Directions:
***If you are making your own "buttermilk" (directions below), do this first to give it time to sit.Next, In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda, cardamon powder and salt.
In a liquid measuring cup, measure out the buttermilk or milk to make your own substitute. When this is ready, beat in the egg or egg replacement** coconut oil and vanilla extract.
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
Preheat your skillet over medium heat and brush with 1 ½ teaspoons of butter/oil. You know your skillet is ready when a few drops of water dance across the surface and evaporate. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, it won't be as many bubbles as traditional pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
NOTES
*MAKE YOUR OWN BUTTERMILK WITH DAIRY-FREE OPTION: combine 1 ¼ cups low fat milk (any variety of low fat milk should do—almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
**Egg Replacement, pick one of several options:
- Ener-G Egg Replacer: Sold by the box or by the ounce on our spice island. If using this, I recommend mixing up 2 eggs for everyone 1 called for in a recipe. Mix well in a separate bowl before adding to wet ingredients.
~OR~ - 1 Tbsp flaxseed or Chia seed meal (ground raw seeds) Plus 2.5 Tbsp water. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
~OR~ - other things can also be used such as banana, applesauce, silken tofu. Google "vegan egg replacements for more options to see if you have something on hand to use.