Buckwheat Pancakes

This recipe is from
Isa Chandra Moskowitz, of Veganomicon fame.
Make 'em up and enjoy them whether or not you can eat gluten.
These are yet another example of
You'll never know they're gluten free.!
See the original post for this recipe HERE

I happened to have had all the specialty ingredients listed below on hand, and so made these as written (although I substituted 1 cup of soy milk for the 1/2 cup water and 1/2 cup soy milk that the recipe called for). 

NOTE:   For the quinoa flour, I just ground up regular ol' dry, uncooked quinoa.  I was worried about it imparting a bitter taste, since they always tell you to rinse quinoa before you cook it, but I tasted the flour and it tasted fine.  The pancakes also tasted just perfect!

However, last week I made these babies for the umpteenth time, and did notice a strong, overpowering bitter taste to them.  The quinoa I used this time around was a bulk bin quinoa; previously I'd used a commercial, boxed variety.   So, the next time, I substituted Sorghum Flour for the quinoa flour, and the pancakes were great.  Moral of story ... probably any gluten free flour would work, although I suspect brown rice flour might give the pancakes a grainier texture than one might like.

Isa mentions other substitutions you can use if you don't have all the ingredients, including just using whole wheat pastry flour if you are not needing to make a gluten free pancake.

Makes 8 five-inch pancakes
      (as you can see in the picture above,
        mine are a LITTLE bit bigger!!)

1/2 cup buckwheat flour
1/4 cup quinoa flour (see note in above paragraph)
1/4 cup corn flour (NOT cornmeal, corn flour is lighter)
              (try using 1/2 cup brown rice flour as a subtitute for the above two                               items if needed)
1 tablespoon ground flax seeds (or flax meal)
2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
1 tablespoon baking powder
               (not a misprint .... 1 Tbsp. is correct)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk
1/2 cup water
                (I skipped the water and just used 1 cup soy milk)
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium-high heat.

When pan is hot, spray with a thin layer of cooking spray and use a 1/4 cup measure to pour batter onto the frypan and form pancakes.  The pancakes should start to form little air bubbles, but not as much as "normal" pancakes do, so don't worry. Cook for two and half to three minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until ready to serve.

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