Gluten-Free Buckwheat Pancakes are a wholesome and hearty breakfast option that brings a nutty flavor and fluffy texture to your morning meal. Made with naturally gluten-free buckwheat flour, these pancakes are perfect for those with gluten sensitivities or anyone looking to enjoy a nutritious alternative to traditional pancakes. Despite its name, buckwheat is not related to wheat, making these pancakes light, yet satisfying. Serve them with fresh fruit, maple syrup, or a dollop of yogurt for a delicious and healthy start to your day.
Ingredients:
- 1 cup buckwheat flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk (or dairy-free alternative)
- 1 large egg
- 2 tbsp melted butter or coconut oil (plus extra for cooking)
- 1 tsp vanilla extract (optional)
Instructions:
- Mix Dry Ingredients: In a large bowl, whisk together the buckwheat flour, sugar (if using), baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter or coconut oil, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine. Let the batter rest for 5-10 minutes.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or yogurt.
Enjoy these light and flavorful Gluten-Free Buckwheat Pancakes for a nutritious and delicious breakfast that’s perfect for everyone at the table!
