Glutten Free Buckwheat Pancakes

12:00 AM, Feb 9, 2013   |    comments
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For the pancakes:
1 ½ cup buckwheat flour
¼ cup egg substitute
3 tablespoons sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 cups low-fat buttermilk
1 tablespoon canola oil

For the topping:
1 cup unsweetened apple juice
2 tablespoons lemon juice
1 teaspoon ground cinnamon
3 cups peeled and diced baking apple
3 tablespoons honey
(Gala, Fuji, Honeycrisp)


For the pancakes:
Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. In a large bowl, whisk together the dry ingredients (buckwheat flour, sugar, and baking soda). In another bowl mix canola oil, egg substitute, vanilla and half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for the batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). Do not over mix; stir only until everything is combined. A few lumps are fine. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned. Serve with Spiced Apple Topping.

For the topping:
Place all ingredients in a medium sauce pan and bring to a simmer. Cook until apples are just soft and liquid is reduced to a syrup consistency, about 10 to 15 minutes. Servings: Serves 5

Presented by: UT Medical Center Healthy Living Kitchen

Date Aired: February 09, 2013

UT Medical Center Healthy Living Kitchen

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