THIS IS NOT A LOW CARB RECIPE--IT IS FOR PALEO WAY OF EATING
- Canola oil for coating the pan
- 3/4 cup (100g or 3.5 oz) buckwheat flour
- 3/4 cup (100g or 3.5 oz) all-purpose flour (can sub with buckwheat flour for a 100% buckwheat pancake if you wish)
- 3 Tbsp sugar or splenda
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 Tbsp unsalted butter, melted
- 1 egg (optional)
- 2 cups (475 ml) buttermilk
Method
1 Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
2 Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. In Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). Stir only until everything is combined. Do not overmix. A few lumps are fine.
3 Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
4 Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.
Serve with butter and sugar free maple syrup.
For gluten free use all buckwheat flour in this recipe
Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Note:Researchers have discovered that special nutrients in buckwheat may contribute to blood sugar control. Buckwheat bran is an important natural source of quercetin and isoquercetin. Quercetin and isoquercetin are both powerful “a-glucosidase inhibitors” — meaning they prevent the digestion of carbohydrates and reduce their impact on blood sugar. A Chinese research team studied the blood-sugar-lowering effect of isoquercetin in mice with type 2 diabetes. Isoquercetin was administrated at doses of 50, 100 and 200 milligrams/kilogram (mg/kg) for 35 days. They found that fasting blood glucose concentration was decreased with the 200 mg/kg group the most efficiently compared with a diabetic control group. As an added bonus, there was a significant decrease in triglycerides and total cholesterol. Glucose tolerance was improved, and the immune-reaction of pancreatic islet beta cells (beta cells store and release insulin) was boosted. The research team concluded that isoquercetin helped regulate blood glucose level and lipids. They suggested that isoquercetin may be useful in the treatment of type 2 diabetes mellitus. - See more at: http://www.doctorshealthpress.com/food-and-nutrition-articles/try-pancakes-to-regulate-blood-sugar#sthash.RD2pHLP9.dpuf
2 Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. In Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). Stir only until everything is combined. Do not overmix. A few lumps are fine.
3 Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
4 Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.
Serve with butter and sugar free maple syrup.
For gluten free use all buckwheat flour in this recipe
Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Note:Researchers have discovered that special nutrients in buckwheat may contribute to blood sugar control. Buckwheat bran is an important natural source of quercetin and isoquercetin. Quercetin and isoquercetin are both powerful “a-glucosidase inhibitors” — meaning they prevent the digestion of carbohydrates and reduce their impact on blood sugar. A Chinese research team studied the blood-sugar-lowering effect of isoquercetin in mice with type 2 diabetes. Isoquercetin was administrated at doses of 50, 100 and 200 milligrams/kilogram (mg/kg) for 35 days. They found that fasting blood glucose concentration was decreased with the 200 mg/kg group the most efficiently compared with a diabetic control group. As an added bonus, there was a significant decrease in triglycerides and total cholesterol. Glucose tolerance was improved, and the immune-reaction of pancreatic islet beta cells (beta cells store and release insulin) was boosted. The research team concluded that isoquercetin helped regulate blood glucose level and lipids. They suggested that isoquercetin may be useful in the treatment of type 2 diabetes mellitus. - See more at: http://www.doctorshealthpress.com/food-and-nutrition-articles/try-pancakes-to-regulate-blood-sugar#sthash.RD2pHLP9.dpuf
No comments:
Post a Comment