16 March, 2013

Spiced Buckwheat Cornmeal Pancakes (Vegan and Gluten-free)



















Here, a recipe for lacy, tasty buckwheat, cornmeal, and brown rice pancakes with a Raspberry-Blueberry topping just in time for a lazy Sunday St. Patrick's Day breakfast.

These have a nice crisp edge to them but are a bit fragile, so carefully lift them out of the pan, onto your plate, and into your mouth just as fast as you dare.

I used Speerville Mills (a local brand) organic coarsely ground cornmeal and brown rice flour and a generic darkish buckwhat flour, but use what you can get.  No eggs in this and they taste just fine!

Top o' the morning to you!


Spiced Buckwheat and Cornmeal Pancakes

Ingredients:

1/2 cup brown rice flour
1/2 cup buckwheat flour
1/4 cup cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp guar gum (optional)
good dash of ground cinnamon, ginger, and nutmeg
1/8 cup sultana raisins
1/8 cup currants
egg replacer to replace 2 eggs (my formula was 2 TB egg replacer and 8 Tb water, mixed)
1-3 Tb vegetable oil (I used 1)
1 and 1/2 cups almond milk (adjust to make a batter which is not too thick or thin)
extra vegetable oil for the pan

Mix the dry ingredients in one bowl, the oil and wet ingredients in another and then pour the wet into the dry and mix with a fork until well blended. Add more almond milk to get a nice fluid but not runny batter.

Fry in a small amount of vegetable oil, turning when you see bubbles. Cook just a few moments on the second side. Try to make these no larger than 3-5 inches in diameter to make them easier to turn.

Put onto a plate and top with the Raspberry-Blueberry Sauce.




















Raspberry-Blueberry Sauce

500 grams frozen (organic) raspberries (just over 16 oz,the size of an average package)
1/4 cup sugar (or to taste)
1 cup water
1/2 cup frozen blueberries
1 Tb cornstarch dissolved in a few Tb of water 

Put the frozen raspberries in a saucepan with the water and sugar and cook, stirring until it becomes a thin sauce. Add the tablespoon of cornstarch dissolved in a few tablespoons of water and cook for a few minutes, stirring until thickened. If you need to, at any time adjust the amount of water to get the thickness you like. Add the blueberries, still frozen, and stir them into the sauce. Cover the pan, remove it from the heat and allow the blueberries to thaw through and heat, but not break down. You will have a delicious little explosion of flavour  in your mouth when you bite into them. This sauce is not too sweet; it has a slightly tart flavour, so if you like you could add a few more spoons of sugar.

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