Thursday, January 8, 2015

Orange Cardamom Buckwheat Pancakes

The summer we discovered the plant based life, a small, farm to table, vegan diner opened up in our city. It quickly became our favorite eatery and we have been frequenting this place ever since. If you're ever in our wonderful city of Grand Rapids, MI...I highly recommend you check out Bartertown Diner. You won't regret it!

One of my first experiences there was a coconut based milkshake that had been flavored with cardamom. I had never had cardamom before, and it was love at first taste. Now my pantry is never without this aromatic, sweet and spicy flavor punch in a jar. It's a little pricey up-front, but a little bit goes a long way. Totally worth it.

I'll put cardamom in pretty much anything, but I particularly love it in breakfast foods. It also lives in beautiful harmony with citrus, which is why these orange cardamom pancakes rock so hard.

I reach for buckwheat flour for the vast majority of my baking endeavors. I love the texture, the hearty flavor, and the way it holds it's own unlike most other gluten free flours. It's also good for cardiovascular health and can help control blood sugar levels.

These come together quickly and will satisfy the most voracious of appetites, make them today!

Gluten free Orange Cardamom Buckwheat Pancakes
2 Cups Buckwheat flour
2 t. Baking powder
1 t. Cardamom
1/2 t. Cinnamon
1/4 t. Nutmeg
Zest and juice from half an orange
1 t. Vanilla
1/4 C. Apple Sauce
2 C. Almond milk
2 T. Apple Cider vinegar

Add apple cider vinegar to milk and stir with a fork until frothy. This will take a minute or two. Set aside.
In a large bowl, mix dry ingredients well. Add wet and stir just until incorprated. 
Lightly oil a nonstick skillet with coconut oil and pour batter on 1/2 C. at a time. Makes about one dozen pancakes. Sprinkle with additional orange zest and unsweetened coconut shreds.


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