Description
These gluten-free buckwheat pancakes are tender and packed with a delicious nutty flavor from the buckwheat flour. Perfect for a wholesome breakfast, they pair beautifully with fresh berries or a warm strawberry compote and a generous drizzle of maple syrup.
Ingredients
Dry Ingredients
- 1¼ cups buckwheat flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
Wet Ingredients
- 1 cup unsweetened almond milk (or another non-dairy milk or regular milk)
- 2 large eggs
- ¼ cup maple syrup, plus more for serving
- 2 tablespoons avocado oil, plus more for brushing
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For Serving
- Strawberry compote
- Maple syrup
Instructions
- Mix dry ingredients: In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt until well combined.
- Combine wet ingredients: In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla extract until the mixture is smooth and homogeneous.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently mix with a spoon or spatula until just combined, being careful not to overmix to keep the pancakes tender.
- Heat skillet and brush with oil: Preheat a nonstick skillet over medium-low heat. Once warm, lightly brush the surface with avocado oil to prevent sticking.
- Cook pancakes: Use a ⅓-cup scoop to pour the batter onto the skillet. Cook each pancake for about 1½ to 2 minutes on one side until bubbles form on the surface and edges begin to look set. Flip the pancake carefully and cook for another 1½ to 2 minutes until puffed and cooked through. If the pancakes are browning too fast, reduce the heat to low.
- Serve: Serve the pancakes warm topped with strawberry compote and extra maple syrup for drizzling.
Notes
- Makes approximately 10 pancakes.
- Using buckwheat flour makes these pancakes naturally gluten-free.
- Adjust the heat as necessary to avoid burning the pancakes.
- The batter may be slightly thick due to buckwheat flour, but ensure it is scoopable for best results.
- Stir the batter gently to avoid tough pancakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American