Panquecas de trigo-sarraceno sem glúten adoçadas com xarope de bordo

Ingredientes

• 1 cup (120 gr) un-toasted buckwheat flour*
• 1/2 cup (60 gr) almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 2 large eggs (at room temperature)
• 1 tablespoon maple syrup (more to serve the pancakes with)
• 1 1/2 cups buttermilk (well shaken)
• 2 tablespoons grape seed or canola oil
• 1 teaspoon vanilla extract
• 1/2 cup (60 g) pecans, coarsely chopped – more as garnish
• 1/2 cup dried cranberries (coarsely chopped)
• oil or butter for cooking the pancakes

Modo de preparo

1. 1

   Pre-heat the oven to 200 F degrees. Lightly spray a baking sheet with oil. Set it aside.

2. 2

   Sift together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Set aside.

3. 3

   Whisk together the eggs, maple syrup, buttermilk, and oil in a bowl in a large mixing bowl.

4. 4

   Add in the flour mixture into the wet ingredients and mix until just incorporated. Do not overwork the batter. Fold in the pecans and cranberries.

5. 5

   Heat a griddle or a 12-inch non-stick skillet over medium-high heat. Brush with oil. Using a ladle (or a ¼ cup measure), portion 2 or 3 pancakes leaving a couple of inches around each pancake. Let it cook for 2-3 minutes (or until the bubbles break through the pancakes, flip, and cook each pancake for another minute or until the edges are set. Repeat the same steps with the rest of the batter.Keep cooked pancakes warm in the oven.

6. 6

   When ready to serve, garnish with pecans and drizzle with maple syrup.