Rule breaker // Super fluffy gluten free buckwheat pear pancakes

You know how most book lovers have certain things they just will not tolerate? At least one of these things usually makes its way onto a bibliophile’s Do Not Do list: Dog-earing corners; placing down an open book with its spine facing up instead of using a bookmark; using inappropriate items to mark your place; writing in a book.

For me, not writing in books was a steadfast rule. For thirty-odd years, I wouldn’t so much as pencil my name inside the cover of a book. All of that changed when I found out I was allergic to wheat, and suddenly realized that almost none of my favorite recipes were wheat/gluten free. I attempted rewriting every single recipe out in my own hand. But then – well, have you seen my handwriting?

editsMost of my favorite cookbooks now look like this.

Kim Boyce’s Good to the Grain is one of my favorite cookbooks of all time, and definitely my favorite one to bake from. I bought it while I was still figuring out whether my issues were with wheat or all things gluten, and as a result I got into the habit of adapting most of this books’s recipes to be gluten free. (And vegan.)

buckwheat.pear.pancakes buckwheat.pear.pcakes.crossectionlots of height and a tender crumb, all done without gluten, xanthan gum or powdered egg replacer

Buckwheat cornmeal pear pancakes

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I think these taste best if you use vegan butter in the batter, but they also taste pretty good if you use coconut oil. They hold their height and crumb after they’ve cooled, and reheat well the next day. You can eat them folded up taco-style around a few strips of tempeh bacon, or stacked up and drizzled with maple syrup. Most of the time, I serve them with whatever fruit didn’t make it into our morning smoothie.

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Coconut oil or vegan butter, for the pan

Dry mix:
1/3 Cup buckwheat flour
1/3 Cup fine grain cornmeal
1/3 Cup potato starch
2 Tablespoons sugar
1 teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon kosher salt

Wet mix:
1 Tablespoon unsalted vegan butter or coconut oil, melted and cooled slightly
3/4 Cup soy milk
1 teaspoon apple cider vinegar
1 teaspoon flaxseed, ground (grind after measuring)
1 Tablespoon very hot water
1 medium pear, ripe but firm, peeled

Sift the dry ingredients together in a large mixing bowl and set aside.

Whisk the melted butter, soy milk, and apple cider vinegar until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using the large holes on a box grater, grate the whole peeled pear into the batter; the juice should also fall into the bowl. Gently fold the grated pear into the batter. The batter should be slightly thick, with flecks of pear throughout.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter or coconut oil, to ensure crisp, buttery edges. Working quickly, dollop 1/4 Cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip it over and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth as needed before griddling additional batches. If the pan is too hot or not hot enough, adjust the flame accordingly. Repeat until all of the batter is gone.

Be sure to ‘test’ the first one out of the griddle; they disappear fast.

Yield: 6-7 pancakes

Prep time: 15 minutes | Cook time: 10-15 minutes

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20 thoughts on “Rule breaker // Super fluffy gluten free buckwheat pear pancakes

  1. That is so funny about not writing in cookbooks or any book. I was EXACTLY the same way until I was diagnosed with Celiac Disease! I went through so many of my vegan recipes and marked them all up to make them work for me. It was hard getting over the thought of “ruining” a book, but now it feels freeing! Happy Vegan MoFo 2013! 🙂

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  2. Like you I would never write in my cookbooks, but now they don’t have pencil marks, but properly penned – def. devalued, but they are mine. I love the sound of these pancakes, don’t often make buckwheat pancakes and I have to say these really appeal to me.

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  3. Both buckwheat and cornmeal pancakes are my favorites, but I’ve never tried combining the flours before–totally need to try that soon, I bet it’s incredible!!

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  4. Pingback: MoFo Love! Week 1 | Necessary Strangeness

  5. Pingback: Vegan Mofo Day 19 – Muesli Vital (GF) | Müsli | VGNGF*

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