Buckwheat Pancakes

Buckwheat Pancakes: Gluten-Free and Delicious

Buckwheat Pancakes

If you’ve never had truly 100% buckwheat pancakes you’re in for a surprise when you make them. They are very dark compared to wheat pancakes, they behave differently, but that’s a good thing for pancakes, and they are delicious.

Just remember, once you mix the wet and dry ingredients, the batter will begin to expand and you need to have your hot griddle ready when that happens.

Coconut oil is a perfect medium for greasing the griddle and by keeping the temperature at or just below 350°F you are certain not to get the griddle too hot and burn the pancakes. Experiment with coconut oil and butter and see which flavor you prefer. We like them mixed together.

  • Servings: 3 to 4
  • Prep Time: 5 minutes plus 5 minutes for making buttermilk if needed.
  • Cook Time: 15 minutes

Ingredients

  • 1 cup buckwheat flour
  • 1 Tbsp. coconut sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk (or 1 ¼ cup whole milk and 1 Tbsp. lemon juice)
  • 1 large egg
  • ½ tsp. pure vanilla extract Coconut oil or butter for the skillet

Buckwheat Pancakes

Directions:

If making buttermilk from regular milk, put the lemon juice in a measuring cup and then add until you reach one and a quarter cups. Stir and let stand for five minutes or so. Otherwise, just shake your buttermilk carton or container well before using.

Mix the dry ingredients in a medium-sized mixing bowl. Whip the egg and vanilla in a small bowl.

Place the griddle on the stovetop and set it to medium heat with your butter or coconut oil.

Add the buttermilk, egg and vanilla to the dry ingredients and fold gently. The ingredients will begin foaming right away. Use a quarter cup measure to scoop out portions onto the griddle. Do not put them so close together as to run into each other. Cook until the tops develop a sort of dullness and they have holes throughout the tops. Flip once, and allow to finish cooking for another minute or two.

If you are new to making pancakes, test the first one – the bottom should be golden, crisp and easy to separate from the griddle when you flip it, and the inside should be completely cooked when you take it off the griddle.

Remove to a plate in a warm oven until all the pancakes are cooked. Serve at once.

Originally posted 2020-06-30 21:05:55.

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