It's definitely still summer out there – the days are hot and your shoulders still burn if you aren't using sunscreen – but there's a shift happening. Can you feel it? It's not just the days that are getting shorter but the mornings and evening are becoming very cardigan-worthy. And if that isn't getting through to you, this weekend is Labour Day which traditionally hails the end of summer fun. So you might as well experience the changing of the seasonal guard with a stack of fluffy pancakes, right? Right.
These pancakes are made with buckwheat flour which isn't a flour made from wheat - instead it's more of a cereal which makes these babies totally gluten-free. So if you or someone you know is gluten-intolerant, make up a batch of these right away! But don't go thinking that these will be leaden lumps of dough. Hardly. It's the ricotta cheese that is the secret weapon here and gives these hot cakes a very airy and light texture.
So whip up a batch and make peace with the end of summer. Pancakes make almost everything better.
Fluffy Gluten-Free Buckwheat Ricotta Pancakes
1 cup buckwheat flour
1/4 teaspoon baking soda
1 teaspoon baking powder
pinch of sea salt
3/4 cup milk
1/2 cup ricotta
1 large egg
1 tablespoon maple syrup
1 tablespoon of melted coconut oil (or butter)
In a large bowl, mix together the flour, baking soda, baking powder and salt.
In another bowl, combine the milk, ricotta, egg and maple syrup together with the melted coconut oil. Fold the wet ingredients into the dry until just combined. Let sit for 5 minutes.
Heat up your skillet, grease it lightly with butter or coconut oil and drop batter (about 1/4 cup for each pancake) onto the pan. When bubbles form on top and the slides look almost set, flip for 30 seconds. Remove and repeat. Serve with plenty of maple syrup and fresh fruit. Makes 4-6 pancakes.
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