Buckwheat Pancakes
Hearty and healthy, these Buckwheat Pancakes are so delicious! They’re perfect for anyone looking for tasty, gluten free breakfast items…
Ingredients
- 1 cup buckwheat flour
- 1 tbsp. brown sugar
- 1/2 tbsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground Himalayan pink salt
- 1 cup buttermilk see Recipe
- 1 large room temperature free-range egg, beaten
- 1/2 tsp. pure vanilla extract
- 2 tbsp. butter, or as needed and divided
Directions
- In a bowl, combine flour, sugar, baking powder, baking soda, ground cinnamon and salt; whisk well and set aside.
- In a large bowl, add buttermilk, beaten egg and vanilla extract. Whisk until blended.
- Add dry ingredients to wet ingredients. Whisk until the batter is smooth. Allow the mixture to rest for 15 minutes.
- On a griddle or a large skillet over medium heat, add 1 tbsp. butter and when melted, drop about ¼ cup of batter.
- Cook until golden brown and small bubbles form on top of pancakes and the edges are getting dry, about 3:30 to 4 minutes.
- Flip pancakes and cook for a little less, 2 to 3 minutes.
- Transfer them to a warm plate while repeating the process by melting another tablespoon of butter and then cooking the remaining batter.
- Serve pancakes with a dollop of butter, maple syrup and berries.