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Gluten-Free Gingerbread Buckwheat Pancakes – swell

Gluten-Free Gingerbread Buckwheat Pancakes

GF Gingerbread Buckwheat Pancakes
GF Gingerbread Buckwheat Pancakes with Cranberry Sauce and Cashew Whip

I don’t really make pancakes all that often.  But with a recent work schedule change allowing me to sleep in a few extra days a week, and a chilly change in the weather that has me making excuses to stand in front of the stove, I’ve been making a lot more pancakes these days.

It all started with my blueberry-buckwheat pancake craving which eventually morphed into the idea of GINGERBREAD buckwheat pancakes, because it’s December and any excuse I can get to add warming winter spices to my foods is kind of my goal in foodlife.  Really, you don’t have to make these pancakes to get your gingerbread on in the breakfast department – just add the spices to your favorite basic pancake recipe.  But if you’re new to the gluten-free thing like me, or you want to give something different a try, this recipe is pretty awesome…even my ladyfriend, who is a little bit nose-upturned-y at my recent dietary changes, loved these.

[Speaking of dietary changes, I've now added corn to my off-limits list, at least until I can get my food sensitivity test done.  Corn and my digestive system have been real frenemies lately (truly it's my tastebuds that are the friend of corn, but my digestive tract that's been playing the enemy role).  This is pretty challenging when I've been turning to tasty local & organic tortilla chips with guacamole and salsa as my salty gluten-free snack of choice...and all my other favorite salty snacks also apparently have corn in them.  Not to mention Mexican food, which is now bowl-style until I can figure out a wrap vehicle for burritos and tacos.  I'm therefore now on the quest for delightful homemade chips and crackers.]

I’ve made these pancakes a few times now, both with a gluten-free flour mix (Bob’s Red Mill) and a homemade mix of sorghum flour and tapioca starch/flour, and the storebought mix turned out the tiniest bit nicer.  You can use whichever pancake-appropriate mix has worked for you; however I really recommend the coconut flour if you can get your hands on it (again, Bob’s Red Mill makes this) because my pancakes were softer and fluffier when I started using it.  And I get some more protein in there, too!  If you can’t find it, just replace it with more gf flour.

This morning I topped my pancakes with raw cranberry sauce a la this recipe (only blended instead of relish-ed), and some cashew-Brazil nut whip.  But they’re equally yummy plain or with a little bit of maple syrup.

Gluten-Free Gingerbread Buckwheat Pancakes

Makes 4-5 medium pancakes

1/4 c buckwheat flour

1/4 c sorghum flour*

1 tbsp tapioca flour/starch*

2 tbsp coconut flour

1 tbsp ground flaxseed

1/2 tbsp baking powder

3/4 tsp ginger

1/2 tsp cinnamon

1/4 tsp cardamom

1/8 tsp nutmeg

1/8 tsp cloves

1/4 tsp salt

1/3 c non-dairy milk

1/3 c water

3 tbsp maple syrup

2 tbsp oil, plus some for cooking

1 tsp vanilla extract

*You can use a gf flour mix in place of the sorghum and tapioca flours

Whisk together the dry ingredients (buckwheat through salt) in a medium mixing bowl, and make a well in the center of the mix.  Whisk together the wet ingredients (milk through vanilla extract) in a measuring cup or small bowl and pour into the well.  Combine with a spoon or silicone spatula, and let the mixture rest 5-10 minutes to let the liquids absorb into the flour a bit.  It will be slightly thicker and goopier than traditional pancake batter.  (I like to turn my oven on the lowest temperature and put a plate in there after mixing the batter to keep pancakes warm while making them.)

Heat a little bit of oil in a non-stick skillet over medium heat, then add 1/4 to 1/3 cup of the batter, spreading it out into a circle (I carefully use my fingers to do this, but a wet spoon or other utensil should work as well).  Cook 3-4 minutes, until the edges firm up and the top begins to dry out, then flip over and cook for another 1-2 minutes.  Serve immediately or keep warm on a plate in the oven.

I’ve got more holiday treats in store for you soon… So long as the winter sun and I can remain friends, you’ll be seeing them here.

29 Responses to “Gluten-Free Gingerbread Buckwheat Pancakes”

  1. VeggieGirl says:

    Love buckwheat, love gingerbread, love pancakes… so this is all just perfect :)

  2. Megan says:

    OMG these look delicious. Going to make them this weekend!!

  3. Yum! I’m about to go on a month-long cleanse (in January) that will require me to nix the gluten for a minute, and I’m not sure what I’ll be eating. This is a great suggestion.

    On the burrito wraps problem, have you tried the Food for Life gluten-free burrito wraps? I love them! They have a weird-ish texture (kinda chewy), but that’s why I like them.

    • a-k says:

      I haven’t tried them yet, since I’m wary of most storebought gf things, but I’ll give them a try… Right now I’ve been considering cabbage leaves as taco wrappers, which isn’t as “comforting” as a flour or corn tortilla, but is kinda tasty all the same.

  4. Ricki says:

    Buckwheat is one of my favorite flavors–I’m sure these would work with stevia! I can’t wait to make them! Thanks for the holiday brunch idea :D

  5. Mandee says:

    They look fantastic! I think I will make ‘em on Christmas morning :D

    And Raw Chef Russell James has a tortilla wrap recipe here that you can make if you have a rectangular dehydrator, I don’t :(

    therawchefblog.com/falafel-hummus-wrap-with-mediterranean-%E2%80%9Croasted%E2%80%9D-vegetables

  6. cmb0096 says:

    These sound so warm and comforting…I *love* gingerbread, and your seasonings sound fabulous! Sounds like you are adjusting to your new schedule well :-)

    Courtney

    • a-k says:

      Yes, the new schedule and I are getting along fine, and it gives me more flexibility than I used to have for making breakfast and being social!

  7. Those sound like a fabulous idea; I love gingerbread!

  8. JennShaggy says:

    Damn…those look divine!

    Haha I know I shouldn’t be complaining when most of the country is trekking through snow. I’ve been softened by years of California sun.

    And thank you :) Should you go back to wheat, you should definitely give that recipe a try.

  9. Lauren says:

    These are perfect! YUM! I love gingerbread and pancakes, combined..WOWZA!

  10. Ksenia says:

    Oh, I love buckwheat in all its forms :D It’s a very popular grain in Russia, and a lot of people eat it both for breakfast (with milk) or for lunch/dinner (for example, sautéd with mushrooms). When I got my dental braces for the first time and couldn’t eat solids, I even did “creme” of buckwheat!

    The Raw Cranberry Relish sounds terrific too :) )

  11. Jes says:

    My love affair with buckwheat dictates that I make these super soon. I really do hope that corn isn’t on your “no” list–that would make things a bit more difficult! *Fingers crossed* for good results!

  12. Mo says:

    And you had me at “gingerbread.”

  13. JennShaggy says:

    Thank you so much :) That was a really lovely thing to say.

    If you need any of the recipes I took down, send me an e-mail.

  14. mihl says:

    These look absolutely fantastic! Thanks for the tip on how to replace the sorghum.

  15. hindberi says:

    Gingerbread for breakfast is the BEST. Good idea! And it is always exciting to have more gluten free recipes. I’ll have to invite some gluten free friends over for a pancake breakfast! :)

  16. Oh yippee dee doo da! I love gingerbread so much. These will be a nice addition to our everyday pancakes. thanks!!!

  17. Cassie says:

    These sound delicious! If you’re interested I found a pretty great recipe for buckwheat pancakes a couple of months ago that uses buckwheat groats ;)

  18. Hello Veggie says:

    I love buckwheat pancakes. They are so filling and delicious. I like the gingerbread spin! =)

    Jenn, HeVe

  19. Iris says:

    These look awesome, and I love your photos! I’m doing an elimination diet right now to find out what I’m sensitive to (aside from gluten, which I already know), so these will be great for me in a couple of weeks when I can eat more!

  20. Jennifer says:

    These look and sound SO wholesome good!!!

  21. Sarah says:

    These taste fabulous! I’ve tried numerous gf pancake recipes and have been gravely disappointed. But this one goes head to head with the pancakes my mother serves at her bed & breakfast! I cant thank you enough!

  22. kittee says:

    ohhHHhhhhhhh. sounds good, i am in need of buckwheat help, so this looks like a good start. <3

    xo
    kittee

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