These pancakes are made at least once a week in my house. Gluten free, wheat free, sugar free.
Whats the deal with Buckwheat and Quinoa?
Buckwheat is a versatile gluten free product that actually comes from a seed not a grain. Buckwheat has 80% more protein than eggs and 90% more than milk. It is high in amino acids and antioxidants.
Quinoa most commonly considered a grain, is also a seed and is a relative of leafy green vegetables like spinach and Swiss chard. It has a low glycemic index, gluten free, high in protein and a good source of fiber.
- ⅔ cup of Buckwheat flour
- ⅓ cup of Quinoa flour
- 2 Eggs separated
- 1 tsp Baking Powder
- 1 or more tsp of cinnamon (to your liking)
- 2 tbs Melted butter or Coconut oil
- 1 cup of milk
- Water if needed
- Measure your dry ingredients into a large bowl
- Beat egg yolks with milk.
- Add this to the dry ingredients
- Add some water here if needed to make the mix slightly fluid
- Add melted butter and stir well
- Beat egg whites on high until soft peaks form
- Add egg whites and fold through pancake mix
- Let pancake mix sit for about 10 minutes
- Heat pan and add butter or coconut oil
- Cook pancakes and place in warm oven
- Serve with fruit, yoghurt, honey, linseed meal and 1 tbs coconut oil
Where to buy Buckwheat and Quinoa
You can buy Buckwheat groats and flour from any good Health Food Shop. The same for Quinoa seeds. The flour can be a little harder to find. The major supermarkets now have Buckwheat and Quinoa products in the Health Food Aisle.