Gluten-Free Buckwheat Pancakes

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

1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt until well combined.
2. 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.
3. 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.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. 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.
6. Repeat with the remaining batter, adding more butter or cooking spray as needed to prevent sticking.
7. Serve the buckwheat pancakes warm, topped with your choice of fresh berries, a dollop of yogurt, or a generous drizzle of pure maple syrup.