GLUTEN-FREE BUCKWHEAT PANCAKES
For breakfast, pancakes are one of my favorites (Apple Cider Pancakes, Peach Pancakes and Blueberry Pancakes are some of our go-to family recipes that we’ve accumulated over the years). However, pancakes are a terrific way to change things in the morning.
This pancake was a big hit with everyone in the family because of how nutritious it tasted. With a lower glycemic index, buckwheat is an excellent source of dietary fiber, but it’s also a tasty alternative to whole wheat. A “superfood” in some circles, it is also a good source of protein and antioxidants.
Pancakes made with buckwheat flour are not only healthy but also delicious. It’s a good idea to add a generous amount of melted butter and maple syrup to pancakes made with buckwheat. You can use less buckwheat flour and more whole wheat or all-purpose flour to achieve a softer flavor and fluffier texture.
The buckwheat pancakes shown here were baked solely with buckwheat flour; no other flours were used.
- 1 cup of buckwheat flour (½ cup buckwheat flour and ½ cup whole wheat flour)
- 1 tbsp. of baking powder
- 1 tsp. of baking soda
- 1 tbsp. of sugar
- 1/4 tsp. of salt
- 1 large egg (room temperature)
- 1 1/3 cups of buttermilk (room temperature, shaken)
- 1 tsp. of pure vanilla extract
- 2 3/4 tbsp. of butter (2 tablespoons or 29g, melted and cooled, plus 3/4 tablespoon or 11g for cooking the pancakes)
- Baking powder, baking soda, sugar, and 1/4 teaspoon of salt should be combined in a big basin. The final ingredient should be buckwheat flour (or a mixture of buckwheat and whole wheat flour).
- It’s high time for some pancakes. Don’t overdo it, but don’t overmix either! Amount of time to let the batter sit is 10 minutes
- Stir in 2 tablespoons of melted butter, then blend just enough. Before using it, let it sit for another ten minutes. As the dry ingredients absorb the liquid, the batter should thicken somewhat.
- Over medium-high heat, prepare your griddle or cast-iron skillet. You’ll know the heat is correct when the butter begins to sizzle but does not turn brown too quickly. Brush part of the extra 3/4 tablespoon of butter onto the pan’s surface in the middle. To make one pancake, use around 1/3 cup of batter per pancake. Cook each pancake for 2 to 2 1/2 minutes, or until the bottom is golden and bubbles appear on the top. Once the pancake has been flipped, it is finished cooking. Allow to cook until a spring back appears when the center is pushed (about 2 minutes). Place on a serving plate and serve. Continue this procedure until the batter has been consumed.
- Buckwheat pancakes can be served warm and topped with maple syrup, butter, and even fresh fruit!