These pancakes have the advantage of requiring only one special gluten-free flour, buckwheat. They are my favourite breakfast food. I often make a batch on Sunday morning and refrigerator or freeze the leftovers to toast up on weekday mornings.
Separating the eggs for these pancakes adds a step, but it’s worth it — it makes them light and airy. The flaxseed and blueberries add fibre and flavour.
1 cup buckwheat flour
2 tbsp sugar
1/2 rounded tsp baking soda
1/4 cup flaxseed meal (optional)
1 1/4 cups buttermilk
4 eggs, separated
1 cup blueberries (optional — frozen okay)
Whisk together dry ingredients in a big bowl. Combine buttermilk and egg yolks in a small bowl. Beat egg whites until stiff in a medium bowl. In the large bowl, mix dry ingredients and buttermilk mixture until just combined. Fold in egg whites and then blueberries. Pour by the 1/4 cupful onto a medium-hot oiled griddle or pan. Cook, turning once, until golden brown on both sides. Serve with maple syrup or Blueberry Sauce.
Makes 12 pancakes.
Blueberry Sauce: Bring 1/4 cup maple syrup and 1/4 cup water to a boil. Add 2 cups blueberries (frozen are fine). Return to a boil, lower heat, and simmer while making the pancakes. Stir 1 tsp arrowroot flour or cornstarch in 2 tbsp cold water. Whisk into simmering sauce. Cook until clear and thickened and sticky.
