Pancakes are fun for kids and adults alike. But there are many who follow a gluten free diet due their intolerance to gluten. Buckwheat flour is a great alternative to regular flour. It is of course darker in color and may not appeal to all but it is definitely healthier and has a different kind of nutty flavor. For all those who are vegetarian and don't eat eggs, you can totally skip the eggs and make the pancake. The use of buttermilk helps leaven the butter and make the pancakes fluffier.
Those who are vegan can use almond or soy milk and still make the pancakes. The only difference is that it won't be very fluffy.
I also make it healthier by using honey instead of sugar. You can use maple syrup too. Sugar alternatives like agave can also be used.
Servings: makes 5-6 medium sized pancakes.
Prep time: 10 minsCook time: 15 minsTotal time: 25 mins
Ingredients:
Buckwheat flour: 1 cup
Baking powder: 1 tsp
Honey: 1 tbsp
Salt: 1/4 tsp
Buttermilk: 3/4 cup ( Vegans can use plant-based milk like almond milk/ soy milk)
Butter/ coconut oil : as needed to grease the pan. ( Vegans may use coconut oil)
Method:
Add buckwheat flour, baking powder and salt to a bowl. Mix well.
Add honey. Stir.
Now slowly add the buttermilk little by little, mixing the batter in between. Stir gently until all the batter is nicely mixed. The batter might be thicker than usual. It is ok.
Do not overmix!
Heat the griddle/pan.
Add 1/2 tsp of butter/oil to the pan.
Pour 1/4 cup of batter into the center of the pan. Using a ladle, gently spread it in circular motions. Don't spread it thin.
Let it cook on low flame for 2 mins. You will see bubbling on top. Try to release the edges of the pancake from the pan. If it releases easily, flip the pancake.
Cook from the other side for 1 more minute.
Remove from the griddle and place it on a serving plate.
Top it with bananas, berries, chocolate chip or nuts. Pour maple syrup/honey or regular syrup on top.
Enjoy!
I am bringing this to my dear friend Angie's Fiesta Friday#175. Her cohosts this week are Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.
Cooking made easy:
While making pancakes, it is best to spread the batter thick. Also cook the pancakes keeping the gas flame low or else the bottom of the pancake will get burnt.
Tip for healthy living:
Buckwheat is a great alternative for people with gluten intolerance. It can be easily substituted for flour and it has a high nutritional value.
Food for thought:
Unless we remember, we cannot understand. E.M.Forster
Please do share your thoughts. Your opinion matters!
With the temperatures getting warmer, I find myself back to making salads for dinner. I like to eat salads for dinner as they are filling without being too rich with too many calories.Truthfully, I am not a great fan of garden salads. I eat them occasionally.I eat plenty of greens. They form a staple part of my everyday diet. But, I like my greens cooked. I enjoy other varieties of salads. I make quinoa black- bean salad, chickpea salad, cucumber salad, carrot salad, cabbage slaws; all of which I enjoy. Tonight I was in a rush. I had some leftover cooked quinoa in my fridge. I decided to make quinoa-avocado salad. It's refreshing, wholesome, filling, quick and easy as you will see in the recipe below.
Servings: 2
Ingredients:
Quinoa: 1 cup
Avocado : 1 large, peeled, pit removed and chopped into medium sized cubes.
Cucumber: 1 small, diced
Tomato: 1 medium, diced
Raisins: 1 tsp
Parsley : 1 tbsp, chopped
Olive oil: 3 tbsp
Lemon juice: 1 tbsp
Salt: 1/4 tsp
Pepper: 1/8 tsp
Method:
Boil 2 cups water in a saucepan with 1/2 tsp salt. When the water comes to a boil, add the washed quinoa, reduce the flame to low, cover the saucepan and let it cook for 15-20 mins. When done all the water should be gone and you should see small curly strands on the quinoa. Fluff it with a fork/ spoon and keep aside to cool.
Toss the chopped avocado with lemon juice and keep aside.
In a salad bowl, add the diced cucumber, tomato, cooled quinoa, raisins, parsley, olive oil, salt and pepper and mix well. Now add the avocados and lightly toss it.
Refrigerate and serve chilled.
Enjoy!
Cooking made easy:
Avocados discolor upon exposure to air. One way to prevent this is to toss it with lemon juice.
A great way to store leftover avocado slices is to wrap it in cling film in such a manner that the entire surface of the avocado is in contact with the cling film. This will also prevent it from getting discolored.
Tip for healthy living:
Avocados and quinoa both belong to the food category known as " super foods". Superfoods are foods that are nutrient-rich and are beneficial to one's health and well-being. Apart from being gluten free and a good substitute for grain, quinoa is a great source of protein, vitamins, minerals, fiber and antioxidants. Avocados are rich in healthy fats, protein, vitamins, protein and dietary fiber.
Remember, while all the above benefits are true,the term "superfood" has no scientific meaning and also seems to have been coined more with the idea of promoting a more healthy and plant-based diet.
Food for thought:
Joy is a net of love by which you can catch souls. Mother Teresa
