Buckwheat Pancakes
User Reviews
4.9
69 reviews
Excellent
Buckwheat Pancakes
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Buckwheat flour makes these pancakes gluten-free, and it also gives them a delicious nutty flavor. Serve with fresh berries or strawberry compote and a generous drizzle of maple syrup.
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Ingredients
- 1¼ cups buckwheat flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 cup unsweetened almond milk or another non-dairy milk or regular milk
- 2 large eggs
- ¼ cup maple syrup plus more for serving
- 2 tablespoons avocado oil plus more for brushing
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Strawberry Compote for serving
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Instructions
- In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1½ to 2 minutes per side, or until puffed and cooked through, reducing the heat to low if the pancakes are browning too quickly.
- Serve with maple syrup and strawberry compote.
Notes
- Makes about 10 pancakes.
- Makes about 10 pancakes.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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