Friday, April 23, 2010
Almond Buckwheat Pancakes with Coconut Cream and Strawberries
The upstairs air conditioner is still broken!  Downstairs is cool since we have a unit down there, but when I bake, all the heat comes upstairs and melts the illustrator's brain while he is trying to work.  So, I was asked ever so nicely not to bake today.  Well, I really wanted something fluffy and tasty!  So, I said pancakes it is.  The illustrator said that he would do his eggs, potato and ham, so I should not bother with making some kind of gluten free pancake for him.  He was just not in the mood.  What?  Not in the mood for fluffy goodness?  I could not imagine.  Oh well, his loss...
So, I have some almond flour from JK Gourmet that I got a while back and I made pancakes with it in the past, but I wanted to see if I could make them even better.
When I am looking at gluten free flours, I always start reading the nutritional information.  Since JK Gourmet's almond flour is just blanched ground almonds it is loaded with vitamins and minerals!  I was really excited to get in the kitchen and play with some pancakes knowing I was about to make some super high protein vitamin packed goodness.  I know, I am weird like that...I have to make something healthy even if I think I am splurging on something as simple as a pancake.  This time I was focusing on making them fluffier, so I added some beaten egg whites along with buckwheat flour to give it some chew.
I happened to pick up some amazing strawberries on sale at the store today too.  Totally NOT a coincidence.    As soon as I saw these, I knew I wanted a strawberry shortcake of some sort.  I did not have any dairy free ice cream (my favorite way to eat strawberry shortcake), so I started looking around at my options.  I saw the coconut flour in the pantry and thought the flavor would be a great addition to this concoction I was making, so I started, YUM!  Perfect!
(Check out the fluff)
These were so moist and chewy.  The illustrator was making his savory mess, when he looked over and asked if these were gluten free.  Ha, I knew he would want them if he saw them!  I take it as a compliment too when he can't tell if they look gluten free or not!
This was the illustrator's dessert.  We both had to stop ourselves from eating them!  Can you believe these are gluten free and they bend like that?  Not crumbly at all!
I would say this is a going in the keeper jar!

Almond Buckwheat Pancakes with Coconut Cream and Strawberries

3/4 cup (3oz) JK Gourmet almond flour
1/3 cup buckwheat flour
3/4 cup egg whites
2 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
20 drops Vanilla NuNaturals Stevia (or 1 TBSP sweetener of choice)

1/2 cup egg whites
1/4 tsp cream of tarter

Put almond flour thru stevia in a food processor and mix thoroughly.  Let this sit while you whip up the 1/2 cup egg whites and cream of tartar to soft peaks.  Pour the almond flour mixture into the whipped egg whites and fold the mixture together.  You don't have to be too careful with it.  Cook on a preheated electric skillet coated with cooking spray.  I used a quarter cup scoop and flipped them when they formed bubbles.  Make sure you keep the pancakes smaller so they can cook thru without burning.

Coconut Cream

3 TBSP coconut flour
6 TBSP almond milk
15 drops Vanilla NuNaturals Stevia

Mix together adding more liquid if needed to reach your desired consistency.

Review written for Go Dairy Free

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posted by Sarena Shasteen - The Non-Dairy Queen @ 8:36 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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