Lately I’ve been on a major health kick, trying hard to stabilize my blood sugar without any other aids. Food, you’ve probably heard, is a drug. I’ve been trying all sorts of strange things from San Francisco’s famous Rainbow Grocery Co-Op, including different types of grain and especially flours like chickpea flour, buckwheat flour, quinoa flour and more (I’ll be writing more about this in the future as I figure out things that taste good, especially pastas).
This morning I was asked to make pancakes, and so sad that I wouldn’t be able to eat any because of the white flour & sugar, I made some adjustments to the recipe I posted a few days ago for Fluffy, American pancakes.
1/4 C buckwheat flour
1/4 C unbleached, enriched, all-purpose flour
1 T baking powder
3 T sugar
1 tsp. sea salt
2/3 C almond milk (unsweetened) *don’t use soy, it makes it tough
1.5 tsp sherry or cidar vinegar
1 T sour cream or creme fraiche
2-3 T sparkling water
zest of one orange (or lemon)
Whisk together the dry ingredients. Whisk together the wet ingredients. Combine them. Cook immediately on non-stick skillet with minimal butter at a medium heat. If you wait to cook this batter, do not combine the wet and dry until right before you cook, or you will loose the fluffiness that happens when the vinegar and baking powder meet.
Using buckwheat flour increases the nutrition in these pancakes, lowers the glycemic index, and makes them slower processing, meaning less of a blood-sugar spike results. They also have a higher protein content.
Serve with peaches or other fruit on top. I suspect this recipe would also be fantastic with chunks of dark chocolate with chili pepper in it.