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Gluten-Free Buckwheat Pancakes
Wake up to the delightful aroma of these fluffy gluten-free buckwheat pancakes that are as nutritious as they are delicious! With their nutty flavor and hearty texture, these pancakes provide a wholesome breakfast experience that leaves you feeling satisfied and energized. Buckwheat, a revered ingredient in Eastern European cuisine, offers not only a gluten-free alternative but also a unique twist to your morning routine. Top them off with fresh berries, creamy yogurt, or a generous drizzle of pure maple syrup for an indulgent treat that will brighten your day!
Ingredients
- Buckwheat flour
- 1 cup
- All-purpose flour (gluten-free if needed)
- 1/2 cup
- Baking powder
- 2 teaspoons
- Salt
- 1/4 teaspoon
- Egg
- 1, large
- Milk (or almond milk for dairy-free)
- 1 cup
- Maple syrup
- 2 tablespoons (plus more for serving)
- Vanilla extract
- 1 teaspoon
- Unsalted butter (for cooking)
- 2 tablespoons, melted
- Fresh berries or yogurt (for serving)
- to taste
Instructions
- In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt until well combined.
- In a separate bowl, beat the egg and then add the milk, maple syrup, melted butter, and vanilla extract. Mix well until smooth and creamy.
- Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine for fluffy pancakes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- For each pancake, pour 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more butter or cooking spray as needed to prevent sticking.
- Serve the buckwheat pancakes warm, topped with your choice of fresh berries, a dollop of yogurt, or a generous drizzle of pure maple syrup.
Tips
- For a touch of sweetness, consider adding a pinch of cinnamon to the dry ingredients.
- To make these pancakes even more nutritious, fold in some chopped nuts or seeds into the batter before cooking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or on the skillet.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 15 minutes Calories: 220 Fat: 8g Carbs: 32g Protein: 6g Sodium: 300mg Sugar: 5g
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