Buckwheat Pancakes

Buckwheat Pancakes have a subtle nutty flavor and slightly more dense than your traditional pancakes. But blended with buttermilk, coconut sugar and vanilla extract, the flavor combination brightens up the overall flavor and texture that is quite delicious.

By Rose Huxford

Did you know buckwheat flour is made from buckwheat, which is a type of herb and is Gluten Free.

Buckwheat flour has a stronger, more robust flavor and a darker color, which you can see in the batter, and the texture almost resembles beach sand. But Buckwheat is ideal for pastas, and typically great for baking with, that's why these Buckwheat Pancakes make for a great start to your day and can be kept in the freezer for about a month.

Buckwheat Pancakes

Yields: 12-15 (depending on size of pancakes)

Prep-time: 10 minutes

Total-time: 30 minutes

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 1 1/2 cups buckwheat flour (I use Bob's Redmill brand)

• 1/2 cup all-purpose flour, or GF 1-for-1 baking flour

• 2 1/2 tsp baking powder

• 1 tsp salt

• 1/4 cup coconut sugar

• 2 tsp chia seeds

• 1 3/4 cup oat milk or almond milk (or you have buttermilk)

• 2 tsp lemon juice or apple cider vinegar

• 1 tsp pure vanilla extract

• 2 eggs, room temperature

Directions

1. Pre-heat a large skillet on medium heat.

2. Using a medium or large liquid measuring cup, add oat milk and lemon juice. Stir and allow it to slightly curdle, this is your buttermilk. *IF you have buttermilk, skip this step and set aside your measured buttermilk.

3. In a large bowl, whisk together both flours, baking powder, salt, coconut sugar and chia seeds. Make a well in the center and then add both eggs. Use the whisk to stir the eggs into the flour, just until the eggs are somewhat blended. Next, add in the buttermilk mixture, and vanilla extract.

4. Whisk to blend and incorporate all the ingredients. It's ok if the batter is slightly lumpy, we don't want to overmix, otherwise we will have denser pancakes.

5. Add some butter or oil to your heated skillet and let it get hot. Then, pour about 1/4 cup of batter into your heated skillet. Try to make a circular motion with the 1/4 cup to get nice roundish pancakes.

6. Let the pancakes cook on each side for about 5-7 minutes, or until they are a nice dark golden brown. Another way to tell if it's time to flip them, is when the edges of the pancakes start to bubble.

7. Place the cooked pancakes on your favorite plate, and layer them with maple syrup, whip cream, chopped nuts and whip cream. Enjoy!