Western Buckwheat Flapjacks

Here in my hometown of Calgary, Alberta – we have a western tradition that includes a breakfast of flapjacks (pancakes) cooked on an outdoor griddle and served up with vittles, usually sausages and scrambled eggs.  During our annual western festival called Stampede Week variations of these hearty western breakfasts are served up daily at various locations all around Calgary.  Legend has it that these western type breakfasts were part of the food served up to the cowboys on the cattle drives across the prairies. Buckwheat is very healthy and despite it’s name – it is not a type of wheat.  This is a gluten free, low glycemic variation of traditional western fare.  Enjoy!

Buckwheat Flapjacks 3 copy1 6471

Prep time: 5 minutes

NOTES: This recipe can also be made dairy free by substituting your favorite nut milk instead of dairy milk. Liquid may have to be adjusted slightly to get the right consistency… flapjack batter will thicken as it sits.

Cooking time: 10 minutes

Yield: 4 servings

Ingredients: 

1/2 cup buckwheat flour

1/4 cup quinoa flour

1/4 cup amaranth flour

2 Tbsp xylitol (in place of sugar)

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp xanthan gum

1/4 tsp sea salt

1 1/8 cups 1% milk (or nut milk for dairy free pancakes)

2 large eggs

2 Tbsp butter, melted and cooled

olive oil or coconut oil as needed – to coat pan

 

Directions: 

Mix all dry ingredients in a large mixing bowl.  Make a well in the centre of this mixture.

In a separate bowl – beat the eggs, add the butter and milk.  Mix well. Pour this liquid mixture into the centre well of the dry ingredients.  Stir just until moistened. Don’t over-mix the flapjack batter.

Heat a griddle or large skillet over medium heat. Oil lightly to keep flapjacks from sticking to the pan.

Drop the flapjack batter onto the hot pan by large spoonfuls (approximately 1/4 cup per pancake).  Cook for 2 – 3 minutes until bubbles appear on the upper surface and the edges are set.  Flip the flapjacks and continue cooking for another 2 – 3 minutes, until they are golden brown and the centre is cooked.  Adjust the skillet heat as required.

Serve immediately with fresh fruit!