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Buckwheat and Blueberry Pancakes Recipe

Gluten Free Recipe

People who love pancakes can enjoy these Buckwheat and Blueberry Pancakes without being overly concerned about their waistline. This makes a special breakfast or brunch for lazy weekends or holidays. This recipe is gluten free, dairy free and detox friendly!

Recipe Ingredients

1 cup gluten free self raising flour
1 cup buckwheat flour
2 tablespoons gluten substitute
2 teaspoons gluten free baking powder
1/2 teaspoon ground cinnamon
3/4 ounce hazelnut meal flour
1-1/4 cup low fat soy or rice milk
4 eggs, separated
1 tablespoon pure maple syrup
1-1/2 cup fresh or frozen thawed blueberries
Macadamia oil, to grease

Hazelnut Syrup

Buckwheat and Blueberry Pancakes 1/3 cup hazelnuts
2 cups unsweetened apple juice
1 vanilla bean, split lengthwise
1 cinnamon stick
1-1/2 tablespoon pure maple syrup

Recipe Directions

To make Hazelnut Syrup: Spread hazelnuts on an oven tray and toast at 350 degrees for 7 to 8 minutes or until lightly browned and fragrant. Place nuts in a clean tea towel and rub vigorously to remove skins. Roughly chop the nuts and set aside.

Bring apple juice, vanilla and cinnamon to the boil in a saucepan over medium heat. Simmer, uncovered, for 8 to 10 minutes or until reduced by half. Stir in hazelnuts and maple syrup and set aside to cool slightly.

Sift flour, buckwheat flour, gluten substitute, baking powder and cinnamon into a large bowl. Stir in hazelnut meal and make a well in the center. Whisk together milk, 1/3 cup water, egg yolks and maple syrup. Gradually stir into the flour mixture and whisk to a smooth batter. Stir in blueberries.

Use electric beaters to whisk egg whites in a clean bowl until firm peaks form. Gently fold egg whites into pancake batter until combined.

Heat a large non stick frying pan over medium heat and brush with oil. Use a 1/3 cup measure to scoop two lots of pancake batter into pan, allowing room for spreading. Cook for 2 minutes or until browned underneath. Carefully turn pancakes and cook for 2 minutes or until puffed, browned underneath and cooked through. Line an oven tray with baking paper and place pancakes on tray in oven at 200 degrees to keep warm. Repeat with remaining batter to make 12 pancakes, lightly brushing pan with oil between batches.

To serve, place pancakes on serving plates and drizzle the syrup over the top.

Recipe Notes

  • Batter can be made several hours ahead; whisk egg whites and fold through just before cooking.
  • Pancakes will keep warm in oven for up to an hour.
  • Syrup will keep for up to 1 week in refrigerator.

Nutrition Information

Recipe makes 4 servings

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