Sunday, October 2, 2011

Buckwheat potato starch pancakes




Good morning! I was told by someone who read my blog that tapioca is not good for Hashimoto people. I decided I would now replace tapioca starch with potato starch when cooking and baking. I had not had my beloved buckwheat in a long time so I set out to make buckwheat pancakes...I also decided to use water and not try to use a nondairy product. Call me crazy, I like to experiment, sometimes it turns out good and other times, not so good. LOL

Guess what? This time...GREAT!

I mixed 2 cups of buckwheat flour with one -two tablespoons of potato starch, salt, four teaspoons of baking powder, 2-2 1/2 cups water, 1-2 tab. olive oil, some agave syrup, and that's it! i let it set for awhile before ladling portions on a medium heated lightly oiled griddle...this made a dozen puffy pancakes. I served mine with coconut oil, cinnamon, and real maple syrup.

HOMERUN!








4 comments:

Alica said...

Wow! That sounds awesome, I especially like the touch of coconut oil as a drizzled topping. Where can I get the recipe for this? I didn't see it on your post. Thanks so much! - Carolyn Knott

freedom said...

I mixed 2 cups of buckwheat flour with one -two tablespoons of potato starch, salt, four teaspoons of baking powder, 2-2 1/2 cups water, 1-2 tab. olive oil, some agave syrup, and that's it! i let it set for awhile before ladling portions on a medium heated lightly oiled griddle...this made a dozen puffy pancakes. I served mine with coconut oil, cinnamon, and real maple syrup.

HOMERUN!

Unknown said...

Tapioca flour, or more appropriately – cassava flour, is still produced and consumed in tropical countries where the cassava plant is indigenously grown. Gluten-Free Flour

Jigar Balat said...

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