Tropical Buckwheat Pancakes
I did some practice on the pancake baking. It became an obsession. Andrew and Rocco suffer from my early morning or late night experiments, God bless my men. Needless to say that these are of course gluten free pancakes. The first gluten free pancake post which you can find here, was a very good recipe, nonetheless, the pancake journey must continue. I just love to discover many ways to bake the most fluffiest pancakes. I know I suffer a tat from obsessive compulsive disorder, if you don’t know what that is, please use google. So we are arrived to the second pancake post in my short blogging life of only one month. The future looks promising. Now I’m a great enthusiast as it comes to pancake baking okay, that’s clear. I used to eat pre packed pancakes which you could heat in the microwave or the pre bottled ones, where you only had to add milk. So not fun if you think about it, although I have to admit it does make life easier, but not more fun. Now I love to make fluffy thick pancakes from scratch, and guess what, it’s easy peasy! You just need to step into the unknown world of pancake baking from scratch and start expanding your skills. I know you can do it. Gather all ingredients and by doing this more often, you really feel more confident in baking gluten free pancakes. Again, baking gluten free can sometimes be challenging, as regular wheat flowers are much easier to handle. But no worries, I cracked the code of fluffy gluten free pancakes for you. Oh, and the most fun thing to do is the stacking part of the pancakes and drench them in golden maple syrup. What are you waiting for?
Tropical Gluten Free Pancakes
Serves 10 small pancakes
- 1 cup light buckwheat flower
- 1 cup of almond milk or your choice of milk
- 1 1/2 teaspoon baking powder
- 1/4 cup of apple sauce
- 2 tablespoons of coconut nectar or palm sugar
- 1/2 tsp salt
- 1 free range eggs
- coconut oil for frying
- 1 teaspoon ground vanilla extract
- mix fruits: pineapple, papaya, dragon fruit and pomelo, cut in small delicate pieces
- 1 tablespoon of maple syrup or more to taste
Mix all dry ingredients together and add the wet ingredients at last. Mix well, until there are no more clumps. Heat a skillet on high heat and spray some cooking spray or a little bit of coconut oil. Use a 1/4 measure cup and spoon the batter carefully in skillet. If you have a big skillet you can easily bake 3 pancakes at the same time. When the edges become brown and there are bubbles showing on the surface, it’s time to flip and cook further until golden brown. Start making your stack and topped with your favorite fruits and golden maple syrup.