Carob Buckwheat Waffles Or Pancakes Gluten Free Dairy Free Recipes

CAROB BUCKWHEAT WAFFLES OR PANCAKES (GLUTEN FREE, DAIRY FREE)

Carob Buckwheat Waffles or Pancakes (Gluten Free, Dairy Free) image

Got this from The Yeast Connection cookbook. I've been trying to find recipes that are candida friendly. This is great and even includes directions to quickly make nut milk for the pancakes. If you don't have vitamin C crystals, I used aluminum free baking powder (I think 1 1/2 tsp?). You might want to add a bit of stevia to make it sweeter. I tried 2 tsp and it needed more (of the blend). My boys ate it up with powdered sugar on it, but we're not supposed to eat that! Cooking time depends upon your waffle iron.

Provided by WI Cheesehead

Categories Breakfast

Time 15m

Yield 4-6 waffles

Number Of Ingredients 12

Ingredients

1 cup buckwheat flour
2 1/2 tablespoons tapioca starch or 2 1/2 tablespoons potato starch
1/2 cup carob flour (powder)
1/2 teaspoon salt
1/2 cup walnuts (optional) or 1/2 cup pecans, chopped (optional)
1 1/2 teaspoons baking soda
1/2 cup raw nuts
2 cups boiling water, divided
1/2 teaspoon vitamin C powder (unbuffered, corn-free)
1/3 cup walnut oil (or other oil)
1 tablespoon vanilla
2 eggs, separated (optional)

Steps:

Preheat your waffle iron.
Pour the flour into a large mixing bowl. Add the starch, carob powder, salt and chopped nuts.
In the blender, grind the remaining nuts to a fine meal. Scrape the bottom and sides of the jar; add 1 ¾ C boiling water, vitamin C crystals, oil and vanilla; blend for one minute.
If using optional eggs, mix yolks (if desired) into the batter and beat the whites, in a small bowl, to soft peaks. Use a rubber spatula to fold them into the batter (in the next step).
Pour the liquids over the dry ingredients. Whisk lightly until the mixture is blended.
Combine the remaining ¼ C boiling water with the baking soda (it will foam up). Stir to dissolve and whisk into the batter.
Use a measuring cup to pour 1 C batter into the heated waffle iron. Cook until done.
If making pancakes, it makes 12-15 large ones.

Nutrition Facts : Calories 446.7, Fat 28.1, SaturatedFat 3.1, Sodium 884.8, Carbohydrate 42.3, Fiber 5.1, Sugar 2, Protein 8.4

GLUTEN-FREE BUCKWHEAT PANCAKES

Gluten-Free Buckwheat Pancakes image

An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.

Provided by nascarrunner71

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 23m

Yield 6

Number Of Ingredients 5

Ingredients

¾ cup gluten-free baking and pancake mix (such as Pamela's®)
¾ cup water
1 egg
¼ cup buckwheat flour
1 tablespoon vegetable oil

Steps:

Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.

Nutrition Facts : Calories 106 calories, Carbohydrate 17.3 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 123.4 mg, Sugar 0.6 g

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