Gluten-free Gingerbread Pancakes

Step 1

I make my own raw buckwheat flour in my Vitamix. It only takes a few seconds and is much easier than trying to find the right kind of buckwheat flour. Additionally, if making homemade, (see picture above in the post) make sure you are not using toasted buckwheat, as the flavor will be overpowering. To make, simply add about a cup of buckwheat groats to the Vitamix and blend, starting low, increasing to high, for several seconds until completely fine. Measure out 80 grams only for the recipe. If using store-bought buckwheat flour, t is important to use the beige light-colored buckwheat flour and not the gray-colored one. That texture and flavor is too strong.

Step 2

These have a lovely kick from the ginger. Use only 1 1/2 teaspoons for a milder taste.

Step 3

To a large bowl, add the buckwheat flour, almond flour and potato starch. Add the baking powder, spices and salt. Whisk everything really well.

Step 4

To the same bowl, pour in the milk, syrup, molasses and vanilla. Whisk gently until smooth. The batter will seem kind of runny at this point, but will thicken up a lot as it sits for 10 minutes while letting the pan heat up. This is necessary, as thick batters is what results in fluffy pancakes, so don't be tempted to add more milk. Do not use the batter before letting it sit a full 10 minutes!

Step 5

Let the batter sit for a full 10 minutes while, at the same time, preheating up the pancake griddle or stovetop over medium-low heat, closer to low for the full 10 minutes. This allows the batter to react with the baking powder and fluff up and the pan to get plenty hot, which will result in properly cooked and fluffy pancakes. DO NOT skip this step!

Step 6

After the 10 minutes, give one LIGHT stir around the edge of the bowl and then use 1/4 cup batter for each pancake (you should get 6-7 total this way) and cook the first side 4-5 minutes until the top is starting to look dry. This is important as to not flip them too soon. Flipping pancakes too soon will result in undercooked pancakes. Flip and cook the second side about 2 minutes. NOTE: You will notice that the batter is quite gooey, almost glue-like. With buckwheat-based pancakes, this is normal, but do not worry, it is only like that wet, but the finished pancakes are the opposite, they are nice and fluffy!

Step 7

Serve with maple syrup and any other toppings you like. I loved the crunch of the pistachios on top.