These hearty pancakes or waffles can be made with either dark or light buckwheat flour.
Yield: 2 servings – 8 – 10 small 4-inch pancakes
If doubling the recipe, it is not necessary to use 2 eggs.
3/4 cup dark or light buckwheat flour
1 tsp. baking powder
Dash Celtic sea salt
3 Tbsp. prune juice, other juice, or plant-based milk
3 Tbsp. water
1 Tbsp. cold-pressed virgin coconut or olive oil
1 Tbs. honey or agave syrup (optional)
1 egg (optional)
Preparation (15 minutes):
Stir flour, baking powder, and salt together in medium mixing bowl.
Mix juice, water, oil, and honey together in a glass measuring cup or small pot. If using honey, heat over low heat to soften honey and mix well.
Add egg to liquid ingredients and mix.
Add liquid ingredients to the dry mixture and mix well, using a whisk if necessary. If the batter is too stiff, add a little more liquid. If egg is omitted, 2 to 3 Tbsp. more liquid may be needed.
Pour by spoonfuls onto medium hot griddle or on lightly greased waffle iron (see cooking tip). Buckwheat flour browns quickly, so make sure the griddle is not too hot.
Serve with real maple syrup or warmed applesauce. In lieu of sweetener you can substitute other very ripe fresh, frozen, or canned fruit, such as peaches, apricots, or berries by blending into a sauce and warming. Also jams and fruit purees can be thinned with a little water and heated and fruit juices can the thickened by boiling them down.
Variation: For waffles, increase amount of oil to 2 Tbsp. Waffles are very crisp and good, and work well even without egg or sweetener.
Variation: You can soften the taste of dark buckwheat flour by using 1/2 cup dark buckwheat flour and 1/4 cup amaranth flour.
Source of Recipe : The Complete Food Allergy Cookbook with modifications.