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Buckwheat Pancakes Recipe
Amy

Buckwheat Pancakes

These buckwheat pancakes are a delightful twist on a breakfast classic, offering a nutty, earthy flavor that’s both wholesome and satisfying. Ready in just 30 minutes, they’re an easy way to elevate your morning routine without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Ingredients Method

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
  • 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
  • Strawberry Compote, for serving

Method
 

  1. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
  3. Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1½ to 2 minutes per side, or until puffed and cooked through, reducing the heat to low if the pancakes are browning too quickly.
  4. Serve with maple syrup and strawberry compote.
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