Buckwheat pancakes are a hearty and nutritious alternative to traditional pancakes, offering a delightful nutty flavor and gluten-free option for breakfast lovers. Light and fluffy, these pancakes are perfect for topping with fresh fruit, maple syrup, or yogurt for a delicious start to your day.
Ingredients:
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- 1/4 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
Instructions:
1. In a large bowl, whisk together the buckwheat flour, baking powder, sugar (if using), and salt until well combined.
2. In another bowl, mix the milk, egg, melted butter or oil, and vanilla extract (if using) until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, until golden brown.
6. Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or yogurt. Enjoy!
Aprile's Kitchen 