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Buckwheat Pancakes Recipe

Buckwheat Pancakes

Amy
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
  

  • 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

Instructions
 

  • In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • 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.
  • 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.
  • Serve with maple syrup and strawberry compote.
Keyword breakfast, buckwheat, gluten-free, healthy, pancakes
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