Pre-mix Orgran Buckwheat Pancakes

I'm a little hesitant to consume abundant quantities of the GF flours and baked goods you find these days. They are typically composed of highly refined rice, potato and tapioca flours/starches, not to mention a bunch of numbers.

I don't desire a product that pretends to be white flour. Instead I'm on the hunt for ways to use things like buckwheat flour, polenta or oats in baking, where we celebrate them, not attempt to hide them.

In truth I have started experimenting, with varied success. I'm not too good at following recipes, perhaps this is a case where I'm going to have to start.

This whole preamble is basically me trying to justify writing a post about using a premix. I'm not a premix kind of girl, but due to my recent spate of GF baking failures I wanted a win. There are many great GF blogs with heaps of recipes out there, which I plan to test out over time... but today I cheated and convenience won.

I LOVE pancakes... The whole maple syrup, bacon pancake combination is such a treat. (I'm sure I just lost some vegan readers). When I found this packet of buckwheat pancake premix I was super excited and NOT disappointed. 

Enter Orgran Buckwheat Pancake mix.

These guys make a huge GF, Vegan friendly range and today was my first time using their product.

 

They include directions for a vegan version!

 

 

The only ingredient I didn't recognise was the monocalcium phosphate (341). According to Steven Gates book on E numbers, it's a synthetic raising agent made from phosphoric acid treated with hydrated lime. It's not organic, i.e. not something cavemen ate, but it doesn't seem too scary to me.

 

I appreciate it also contains rice flour, tapioca starch and maize starch, but I figure 49% buckwheat flour is a pretty good start.

 

My pancake tips are as follows:

• Don't forget when mixing, add the wet to dry to prevent lumps
• I allow the pancake batter to sit at room temperature for at least 30 minutes. I'm not sure why, but it seems to make better pancakes.
• The batter consistency should be slightly thicker than pouring cream, so add a little water or milk if its too thick.
• Getting the fry pan the right temperature is the trickiest part. Generally speaking you want bubbles to form and burst on the uncooked side before the underside gets too brown. Flip to seal and get eating!

 

 

 I was a bit of a goose and I forgot to take a photo of the eggs and dairy, but you guys know what they look like...

Mix together the following

 

1 packet of Organ Buckwheat pancake mix

3 eggs

90 ml of dairy (I used rice milk)

240 ml water

pinch of cinnamon

 

 

Serve with your favourite toppings.

We had honey, mixed berries and mascarpone.