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Wheat Free Rye Buckwheat Hot Cakes

5 star rating
 

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Submitted by: rwachs2101755

 

These hearty and healthy hot cakes are made with rye and buckwheat flour, flaxseed, molasses, and raisins.
 

Ingredients

  • 2 eggs
  • 6 Tbsp blackstrap molasses
  • 1 cup half and half
  • 1 1/4 cup rye flour
  • 1/3 cup buckwheat flour
  • 1/4 cup ground flaxseed
  • 2 Tbsp nutritional yeast flakes (can subsitute oat bran)
  • 1/3 cup raisins or to taste
  • Olive or canola oil for frying

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Method

Blend eggs, molasses, and the half and half. Sift remaining ingredients, except raisins, and stir dry ingredients into liquid mixture just until incorporated. Add raisins and stir until distributed in batter. Put oil on griddle or pan preheated on low-medium. Drop desired amount of batter onto hot griddle or pan, cook until done, turning once. Serve with butter and maple syrup if desired.

 

Notes: These hot cakes are denser than regular pancakes, do not produce bubbles as pancakes do, and they cook faster. I served them to my 8 year old grandaughter, and because of the molasses, she thought they looked like chocolate pancakes and ate them right up!

 

Number of Servings: 3-4

 

Submitted by: rwachs2101755 ()

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