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Old 07-18-2012, 04:33 PM   #1
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buckwheat pikelets/pancakes

Im a coeliac plus I am on a low GI diet, so I am only eating carbs in the low range. I found a recipe for buckwheat pikelets (that I eat in place of gluten free bread), and I would love to know if you guys think its a good option.
The only carb based ingrediants are buckwheat flour and linseed/flax meal. They are both very low GI. Does this pass muster with low carbers?
Any thoughts would be welcome
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Old 07-19-2012, 05:17 AM   #2
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I don't know about for LC, but GF is a good option and I'm trying out some GF stuff myself. I have some buckwheat flour at home and have been wanting to try pancakes with it. Did you like the taste? Were they similar to regular pancakes or LC pancakes?

And if you liked them, can you share your recipe?
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Old 07-19-2012, 03:14 PM   #3
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Sure, not a problem
I dont know where you are, but here in NZ we actually call them piklets. So, thats about a quater of the amount of batter you would spoon into the pan for a pancake. Each piklet would be about a really good heaped dessert spoonfull of batter. I'm not sure, but I think piklet batter is a little thicker than pancake batter.

1/4 cup of linseed/flax meal
3/4 cup of pure buckwheat flour (make sure theres no wheat based fillers)
Pinch of salt
1 tsp GF baking powder (I used a heaped tsp)
1 egg
1/4 cup sugar (Im going to try substituting with Splenda next time)
1 Tblsp olive oil
1/2 to 1 cup of water

Mix dry ingrediants together
In seperate bowl beat egg and sugar till thick (I just blended together, didnt really go thick)
Add the oil to the egg/sugar mix
Add half the water to the egg/sugar/oil mix

Add the liquid mix to the dry ingrediants and mix together. Use the remaining water if you think the batter is to dry. I probably used just over a cup or so.
Spoonfulls into a hot oiled pan, and cook just like normal pancakes.

I thought they were pretty good. They are definately low GI, but I dont know if the buckwheat flour might be considered to have to many carbs? I got about 6 from that recipe, so Ive had two for breakfast each morning. Its worked well. Lovely with a little butter and jam
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Old 07-19-2012, 06:27 PM   #4
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Just an update. I made them with splenda and what a difference!! They swelled to twice the thickness and were really yummy!! The splenda reacted with the egg and its volume was massive!!
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Old 07-20-2012, 07:50 AM   #5
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Arrowhead Mills Buckwheat flour has 20 carbs per 1/4 cup. Different brands may vary in carb counts.

So if you got 6 from the recipe, it would be 20 carbs per serving since you eat two for a meal.

It helps to lower your cholestrol and blood sugar when you eat buckwheat flour, so that's a good thing.

You could always substitute half almond flour to lower the carb count a bit if you wanted to.

Thanks for the recipe. I think they call them silver dollar pancakes here. I'll try them with the splenda.

p.s. I live in Texas.
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Old 07-20-2012, 11:44 PM   #6
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cool, thanks for the info Hope you like them!
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Old 07-22-2012, 10:12 AM   #7
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Thanks for the buckwheat flour info, Nigel. I have been thinking of adding a Tbs or 2 to my pancake recipe, and was going to check out the carb count.

Dee
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Old 07-22-2012, 12:33 PM   #8
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anytime...
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