Buckwheat pancakes are usually made with buckwheat flour and white wheat flour. Why not skip the flour and the gluten and try making them with leftover kasha? I was curious to see if this would work and when I had leftover kasha this weekend I figured it was time to find out. I discovered it works great–let me know what you think!
These pancakes are gluten-free because the only grain in them is toasted buckwheat (or kasha–don’t confuse this with kashi, the cold cereal). Cook kasha the same as other grains–about 2 parts water to 1 part grain simmered with a lid on until water is absorbed and the groats are soft (add more water to keep it from sticking to the bottom of the pan).
For 10 small pancakes use:
1 1/2 cups cooked kasha
1 cup ground dry shredded coconut (ground fine in a blender)
1 tsp. vanilla extract
3/4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. arrowroot powder
coconut oil for oiling the skillet
1/2 c. blueberries (optional)
Place all ingredients, except coconut oil and blueberries, in a food processor and blend until thoroughly mixed. Heat skillet on medium heat. Lightly oil pan with about 3/4 tsp. coconut oil. As soon as the pan is hot (but the oil is not burning) spoon 2 Tbsp. batter per pancake ( make them small so that they are easier to flip and be sure the pan is hot enough or your pancakes will stick). Place 4-5 blueberries on uncooked side of each pancake as soon as you put them in the pan (this way the berries sink in and have plenty of time to heat up even if they are frozen). Flip as soon as edges start to show tiny bubbles or appear to be set–if not cooked enough they will rip when you flip them. They are best lightly browned so keep the heat on a low-medium setting once your pan is hot. Serve with butter if desired. A little bit of maple syrup will make these a real treat on special occasions.