Food, cooking, eating, and me

I haven’t had pancakes since I gave up gluten, and I’ve been getting a craving for some real maple soggy pancakes lately. So yesterday I decided to see if I could make some purely buckwheat flour pancakes using xanthan gum. I used a recipe I’d long used for pancakes during my glutening years, substituting white buckwheat flour for white flour and adding 1 teaspoon of xanthan gum per cup. I also added a bit of dark buckwheat flour, as it suited my mood that day to make the pancakes a bit earthy.

I found that the pan must be pretty hot for them to rise properly, but otherwise, they came out very much like buckwheat pancakes normally do. They soaked up real maple syrup just like I wanted them to. I had two servings leftover, which I froze individually in freezer bags.

Buckwheat Pancakes