Simple Buckwheat Pancakes

These Simple Buckwheat Pancakes are gluten-free and can easily be made Vegan using flax or chia egg)

Indulge your taste buds and nourish your body with these delightful Buckwheat Pancakes! Made with hearty buckwheat flour, these pancakes offer a rich, nutty flavour that pairs perfectly with your favourite toppings.

Nutritional Benefits: Buckwheat is a nutritional powerhouse, packed with protein, fibre, and essential minerals like manganese and magnesium. These nutrients support energy levels, muscle health, and overall well-being. Plus, buckwheat’s low glycemic index helps maintain steady blood sugar levels, making it a smart choice for a balanced breakfast.

Gut Health Boost: Beyond its delectable taste and nutritional richness, buckwheat also benefits gut health and the microbiome. Its fibre content promotes digestive regularity and supports a healthy gut environment, while prebiotics in buckwheat nourish beneficial gut bacteria, aiding in digestion and nutrient absorption.

Best enjoyed topped with fresh fruits, creamy yogurt, and a drizzle of maple syrup, these Buckwheat Pancakes are a delicious and wholesome way to start your day right!

Serves 4. 

Ingredients:

1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)

1 tablespoon sugar

1 teaspoon gf baking powder

1 teaspoon baking soda

¼ teaspoon sea salt

1 ¼ cup milk (soy, oat, rice or cow)

3 tsp of lemon juice or apple cider vinegar

2 eggs (or two flax or chia eggs if making vegan)

½ teaspoon pure vanilla extract

Olive oil, for the skillet

Directions:

1.       Get all of your toppings ready (or get someone else in charge of toppings 😊)

2.       Mix together the dry ingredients and give a little whisk.

3.       In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

4.       Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Set aside while you warm the skillet or frying pan.

5.       Preheat your skillet or pan over medium-low heat. Brush the cooking surface with 1 ½ teaspoons of oil.

6.       Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the hot pan. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

7.       Gently stir the batter before using again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed. Serve hot.