Buckwheat is an awesome flour. However, so many recipes for my favorite breakfast include wheat flour. I’m not gluten-free, by any means, but it’s nice to have options to offer friends who need to be, due to health issues or just preference.
I recently discovered Cassava flour. Now, you should know. If there is a flour that I haven’t yet worked with, I’m buying it. I currently have 11 different types of flour in my house. I use them all for different things. I hope to give examples of recipes for you in later posts.
Back to Cassava, it is a tuberous root, that must be cooked otherwise it is poisonous. (I guess you should not eat raw cookie dough with this product!). It’s very processed, however, in order to make the flour and really does not have a lot of nutrients, other than a higher fiber content. However, the plus side is that it is gluten-free! I’ve had friends request my buckwheat pancake recipe, but I’ve had to tell them that it also contains wheat flour. So, in honor of my gluten-free pals, here’s my adjusted recipe, now gluten-free!
Gluten-free buckwheat pancakes
- 1 cup buckwheat flour
- 1 cup cassava flour
- 2 t. brown sugar
- 2 eggs
- 1 T. melted butter
- 2 cups milk
- 2 t. baking powder
- 1/2 t. salt
Brush griddle with oil. Heat until nicely hot.
Whisk all the ingredients together until smooth. Pour scant 1/4 cup of batter onto hot griddle, turning them when bubbles appear on their surface.
Serve with whatever toppings you like. I’m a gal who just like butter and nothing else, but you do you.
Extra pancakes can be frozen or kept in the refrigerator.
Unlike Amaranth, Cassava flour is very similar in texture to white flour and imparts no flavor, so I think one could use it in many recipes in order to convert them to gluten-free. Buckwheat flour has a stronger taste and my family does not care for it, but I think it’s heavenly. Of course, I’m right.
So that’s one more group of people that I can confidently tell,
Let me feed you!