Soaked Buckwheat Sorghum Pancakes
As with wheat and other glutenous grains, gluten-free grains and seeds also contain the enzyme inhibitor phytic acid. This makes digestion and absorption of the minerals in grains and seeds hard for your body. By soaking, as in the sourdough process, the enzyme phytase is activated. This helps break down, reduce, or even eliminate phytic acid. Not only that, it also increases the vitamin content of the grain, in specific, the B vitamins.
More pancake love.
If you’re looking for more delicious, gluten-free pancakes, here are some of my favorites:
- Gluten-Free Sourdough Pancakes
- GAPS Nut Butter Squash Pancakes
- Coconut Flour Banana Pancakes
- Pumpkin Pie Pancakes
- Banana Buckwheat Pancakes
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Soaked Buckwheat Sorghum Pancakes
Free from gluten, eggs, dairy, and sugar.
Ingredients
- 1 1/2 cups buckwheat flour
- 1 cup sorghum flour
- 2 tablespoons flax meal
- 3 cups water
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 cup applesauce
Instructions
The night before, combine buckwheat, sorghum, and flax in a large ceramic or glass bowl (don’t use metal or plastic). Stir in the water and cover with a tea towel or plastic wrap.
The morning of, preheat a lightly greased skillet or frying pan.
To the soaked flours add applesauce and cinnamon and stir until smooth.
Sprinkle with the baking powder and mix until thoroughly combined.
Pour 1/4 cupfuls of batter onto hot skillet (I use my cast iron) and bake until browned on the undersides.
Flip, and repeat with remaining batter.
I made these exactly as directed and they came out very bland….=( Also they would not cook all the way through. Do you do anything else for flavor/sweetening beyond syrup?
This was a nice light version of buckwheat pancakes with the sorghum flour and great for someone with an egg allergy. I thought they definitely needed some salt to make them less bland and maybe some vanilla would help. My husband thought they were great and liked them more than our buckwheat only recipe.
I'm sorry you didn't enjoy them, Nicole! My family does not eat very many sweet things, so I suppose things that taste good to them might be bland to others. :p You could definitely sweeten them up by cutting the applesauce down to 1/4 c. and adding in 1/4 c. honey. 🙂 As for the cooking, sometimes things with flax tend to be a little gooy, as if they didn't cook all the way, but it's ok. You can try cooking them a little longer, or use eggs, if you can tolerate them. 🙂 Thanks for stopping by and letting me know.
How many eggs would you use?
Hmm…. probably 2. I’ve never made them with eggs, though. Hope it works for you!
Can we just add water and vinegar to the Sorghum without the Buckwheat?
I don’t see why you couldn’t, Tyson.
I’m curious why you don’t soak with an acidic medium?
Sometimes I do, Amy, I just didn’t for this recipe. You can totally add that in, if you want. 😉
This was a nice light version of buckwheat pancakes with the sorghum flour and great for someone with an egg allergy. I thought they definitely needed some salt to make them less bland and maybe some vanilla would help. My husband thought they were great and liked them more than our buckwheat only recipe.
I’m so glad to hear you both enjoyed the pancakes, Coral! Feel free to add as much salt and/or vanilla as you’d like. 😉