Buckwheat Oatmeal Pancakes

Buckwheat Oatmeal Pancakes with Cinnamon Apples           Serves 4

Buckwheat adds a nutritional punch to this rich fluffy pancake. February is National Pancake Month, dig into these delicious Gluten-Free Buckwheat, Oatmeal Pancakes.

Adapted From "The Gluten-Free Hassle Free Cookbook"  By Marlisa Brown  Scheduled for release March 2015, Demos Medical Publishing.

 

3 small apples

1 tsp pure vanilla extract

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 Tbsp unsalted butter

¾ cup buckwheat flour

¼ cup gluten-free oat flour

½ cup white rice flour

3 Tbsp granulatled sugar

½ tsp ground cinnamon

½ tsp sea salt

1 tsp baking soda

½ cup unsweetened applesauce

1 cup (8 oz) low fat milk

Gluten-free cooking spray or 1 tsp olive oil

 

  1. Peel and slice apples about ½ inch thick. Mix with vanilla, cinnamon and nutmeg.
  2. Melt butter in a medium skillet over medium heat. Add apples and cook, stirring occasionally, until apples are tender and browned.  Remove from heat and set aside.
  3. In a large bowl, whisk together flours, sugar, cinnamon, salt and baking soda. Stir in applesauce and milk until combined.
  4. Heat a griddle, or non-stick frying pan over medium heat. Spray with cooking spray. Pour batter by ¼ cup measures onto the hot surface.  Cook for 2-3 minutes on the first side, then flip over and cook 1-2 minutes more, or until nicely browned.
  5. Serve with warm apples

 

Nutritional information: 229 calories, 4.7 grams protein, 47 grams carbohydrates, 3.4 grams fat, 7.1 milligrams cholesterol, 424.8 milligrams sodium, 4.8 grams fiber, 71.3 milligrams calcium, 1 milligram iron

 

Tip: Keep warm in 250 degree oven until all pancakes are cooked and ready to serve.

 

**Allergy Tip: GF, NF, PF, FF, SFF, V.  To make milk free use rice milk in place of the milk and

margarine in place of the butter.  To make soy free use a soy free cooking spray or olive oil.

 

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