2013 – Gluten Free Living
A couple of weeks ago I wanted to make up some pancakes using buckwheat and oat flours to see how they would turn out. Buckwheat is a very hearty flour and it is not a wheat flour nor does it have gluten. It is also a much heavier flour to work with than regular all-purpose wheat flour. But that doesn’t mean it can’t turn out great-tasting pancakes. While I chose to make the batter for these pancakes quite thick, you can easily thin the batter. If you want a lighter and fluffier pancake batter you can add about 3/4 more buttermilk or soured milk with a 1/2 tsp. of baking soda to the rest of the batter. This will ensure light and fluffy pancakes.
I was looking for a wholesome pancake alternative with healthy ingredients and not a lot of sugar or fake sweeteners. I made up a compote with apples, peaches and pears in a honey and vanilla syrup that turned out wonderful. Each fruit cooks down into a rich, pleasing sauce, and with the honey the compote has plenty of natural sweetness.
If you’re looking for healthy alternatives to regular pancakes with corn syrup, consider this healthy, gluten free alternative. If you can’t do dairy consider substituting coconut milk for the milk in the recipe.
Here’s a look at these delicious Buckwheat and Oat Pancakes with Apple, Peach and Pear Compote.
If you enjoy a lot of fruit on your pancakes you’ll love this delicious compote.
Buckwheat and Oat Pancakes with Apple, Peach and Pear Compote is a healthy gluten free alternative to regular pancakes with corn syrup.
Here’s what I did.
For the compote I used 2 apples, 2 peaches and 2 pears.
In a saucepan add diced pears.
Add diced peaches.
Add diced apples.
Add cinnamon. Stir together and allow compote to cook over medium heat about 10-15 minutes to thicken.
To make pancakes, start with buckwheat flour.
Here’s a picture of the apples, pears, and peaches cooking.
Put buckwheat flour in a bowl.
Add oat flour.
Stir to combine.
Add canola oil.
Here the compote is thickening as it cooks on the stovetop.
Add maple extract.
Add baking powder.
I added xanthum gum because it’s supposed to help raising flours other than wheat that don’t have natural gluten. I warn you this stuff is expensive. A bag this size will probably last you a year or so of weekly baking but it costs $12-$13!!!
Stir together. You can see how thick this batter is. If you prefer a lighter, fluffier batter add 3/4 cup sour milk and 1/2 tsp. baking soda now.
Take about 1/3 to 1/2 of the compote ingredients and process in a blender about 5 seconds to puree.
Here’s what the compote ingredients look like after they have been pureed.
Here’s another look at the puree. It comes out almost like apple butter.
Pour pureed sauce back into the saucepan.
Stir to combine. Keep compote warm.
Bake pancakes on one side until bubbles appear on surface and pancakes are almost cooked through.
Turn pancakes over and cook on other side until done. I’m using green pans which require no oil.
Place Buckwheat and Oat Pancakes on a plate. Top with Apple, Peach and Pear Compote.
These pancakes are very thick and almost glob-like in texture when you cook them. If you want a thinner, fluffier pancake (and most people do) simply add 3/4 cup soured milk and 1/2 tsp. baking soda to the original batter ingredients. Still a delicious taste, just a little different texture.
This view allows you to see the thick, dense texture of these pancakes.
The Apple, Peach and Pear Compote adds a wonderful twist to these pancakes.
Here’s the recipe.
BUCKWHEAT AND OAT PANCAKES WITH APPLE, PEACH AND PEAR COMPOTE
(my own concoction)
1 cup buckwheat flour
1 cup oat flour
¼ cup canola flour
1 tsp. vanilla
1 tsp. maple extract
1 cup milk
2 tbsp. honey
1 tsp. baking powder
1 tsp. xanthum gum
Whisk all ingredients together. Batter will be extremely thick. If you prefer a thinner pancake, add 3/4 cup milk soured with 1 tbsp. vinegar. Also add 1/2 tsp. baking soda to activate the sour milk. (The milk needs to sour on your counter about 3-5 minutes then add baking soda). Stir into batter. Pour batter into heated skillet or griddle that is lightly greased. (I use green pans that don’t require oil). Spoon batter into pan and cook until bubbles appear on top – a few minutes. Turn pancakes over and brown the other side. Place on plate and keep warm. Makes six 6-inch pancakes. Meanwhile, prepare compote.
APPLE, PEACH AND PEAR COMPOTE
(My own concoction)
2 apples, peeled and diced
2 peaches, peeled and diced
2 pears, peeled and diced
1 tbsp. cinnamon
1 tbsp. vanilla
1 cup honey
Place all the ingredients in a medium saucepan and bring to a simmer over medium heat. Cook about 10 minutes until sauce thickens slightly. Take half the mixture and put in a blender. (Be careful ingredients are hot!) Puree about 5 seconds. Combine pureed mixture with the remaining compote in the saucepan and stir well. Heat through. Keep warm. Serve over pancakes. Makes about 3-4 cups compote.
NOTE: To make a fluffier pancake add ¾ cup soured milk and ½ tsp. baking soda. To sour milk, add 1 tbsp. white vinegar to milk and allow to stand about 3-5 minutes until mixture curdles and becomes thick.
I added maple extract and honey to the pancake batter to sweeten it a little.
These scrumptious pancakes are topped with loads of delicious apples, peaches, and pears.
I didn’t need the maple syrup on these pancakes. The compote was sweet enough.