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 Sweet Sundays: Amy Green ~ Pancakes are one of the simplest breakfast dishes to make but so often they can be disappointing, especially if you’re making them gluten-free. This recipe won’t let you down.
If you’ve never cooked with buckwheat before, these pancakes are a great reason to give it a try. They have a rich, grainy, almost chocolately flavor and a slight tang from being fermented overnight. We top ours with a little butter (dairy-free is delicious!) and a drizzle of honey. Buckwheat actually contains no wheat at all so it’s completely gluten-free. It’s a seed, not a grain, so many people who are grain-free can eat it too. It also touts many health benefits, including: prebiotic benefits, lower glycemic index response, and contains B vitamins, magnesium, phosphorous, folate, calcium, and potassium. Look for buckwheat flour in your local health food stores. And then make a batch of Overnight Buckwheat Pancakes [recipe follows] for your family. They’ll love every last bite and you’ll feel good about feeding them healthier pancakes ...
Yeasted Buckwheat Pancakes Recipe adapted from Beard On Bread by James Beard - 1 package (7 grams or 2-1/4 teaspoons) instant dry yeast
- 2 cups (500 grams) warm water (about 100°F)
- 1 teaspoon (4 grams) kosher salt
- 2 cups (260 grams) buckwheat flour
- 2 tablespoons (42 grams) blackstrap molasses
- 1/4 teaspoon baking soda
- 1 tablespoon (14 grams) dairy-free margarine, melted [such as Earth Balance]
Combine the yeast, warm water, salt, and buckwheat flour in a large bowl. Cover it with a clean kitchen towel and let it sit overnight. The next day, mix in the molasses, baking soda, and melted margarine. The batter will be relatively thin. Heat a large pan or griddle over medium heat. Lightly grease the surface and drop 1/4 cup of the batter onto the hot surface. Let it cook until the surface bubbles, then flip it and let it cook all the way through, about 30 seconds. Serve hot with dairy-free butter and warm honey. Makes about 20 (3-inch) pancakes Sources: Amy Green, M.Ed., authors Simply Sugar & Gluten-Free, a popular food blog about eating well, eliminating refined sugars and wheat, and maintaining a healthy weight. She has been living free from white sugar and wheat since 2004 and, as a result, is maintaining a 60+ pound weight loss. Over the years she’s learned that eating healthier doesn’t equal deprivation. Amy’s first cookbook, Simply Sugar & Gluten-Free: 180 Recipes You Can Make in 20 Minutes or Less, was released in February 2011 and is available on Amazon.com and Barnes & Noble.com. 
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