Name: Buckwheat Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: American
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)

Buckwheat Pancakes

Buckwheat flour makes these pancakes gluten-free, and it also gives them a delicious nutty flavor. Serve with fresh berries or strawberry compote and a generous drizzle of maple syrup.

30 min total 15 min prep 15 min cook 3

Instructions

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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.

Buckwheat Pancakes

Ingredients

Instructions

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