Favorite Pancakes – Gluten Free with Buckwheat & Teff

 

I have been cooking and baking gluten free meals for my husband for 14 years now. Early on recipes for pancakes heavily relied on cornstarch as the main ingredient. I managed to juggle ingredients over the years to make them more nutritious. Though I never was completely satisfied with them. Oh they tasted fine, but they always seemed to lack as far as I was concerned.
Recently, I put the old standby mix I make aside and dug out the recipe I have used since 1973 and turned it into a Gluten Free recipe. Called “Family Favorite” on page 57 in my old Betty Crocker Cookbook, Copyright 1969 / 20th printing 1973.
I took the basic recipe and started tweaking it until I had the right combination of flours with no GF starch flours or rice flours in it. I was aiming for a pancake that not only tasted good but upped the nutritional value.
I hope  ya’ all enjoy the results as much as we do. They are hearty and filling. Enjoy for breakfast, lunch or supper.

Favorite Pancakes - Gluten Free with Buckwheat & Teff
 
Author:
Recipe type: Gluten Free
 
Ingredients
  • 6 eggs
  • 2 cups milk
  • 2 T aged white wine vinegar
  • 4 T extra virgin olive oil
  • 4 T raw sugar or honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp xanthan gum
  • ½ cup sorghum flour
  • ½ cup buckwheat flour
  • 1 cup teff flour
Instructions
  1. Mix together with either an electric hand mixer / stand mixer.
  2. Beat the eggs till foamy. Add the milk, vinegar, oil, sweetener, baking powder, baking soda and salt and beat well.
  3. To the liquid mix add all the dry ingredients: xanthan gum, sorghum, buckwheat and teff. Beat well.
  4. Let the pancake batter sit for 20 minutes. Gluten Free flours need time to absorb moisture. Batter will have thickened up a some.
  5. Heat your fry pan of choice. Add oil to pan and pour batter. First side is ready to flip when pancakes have set and tiny bubbles appear. Flip and finish browning the other side.
  6. This recipe makes around a dozen or less pancakes. All depends on how big or small you make them.

I have been so pleased with how fine the WonderMill mills flour. Above on the left is Buckwheat Flour, on the right Teff Flour I milled for the pancakes. Below are photos from when I ground the Teff grain. I had the privilege of using the WonderMill Small Grain Attachment. Designed to feed very slowly the smaller grains such as Teff, Amaranth, Quinoa and others so they won’t over load and clog the motor. You can feed it super slow yourself, but I tell you this attachment makes it easy and is worth owning.

About The Cedar Hill Chronicles

The Cedar Hill Chronicles is my place to journal about my day to day life. I blog about traditionally prepared foods, organically grown gardens, homesteading – where we grow far more than we can use and share with family, friends, and neighbors – fiber arts of knitting and weaving, furniture restoration, recipes from my kitchen – main dishes, desserts, cultured foods – and much more. We are a family that implements our own creativity and skills, instead of hiring out; we live a quiet and simple rural life. First and foremost, it is a life of faith guided by the Lord.

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