Buckwheat Pancakes
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.91 out of 5 stars
(21)
Ingredients
3-4 servings
- 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
How would you rate this recipe?
Preparation
Step 1
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 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.
Step 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.
Step 4
Serve with maple syrup and strawberry compote.
Step 5
Save recipe for the next time?
Chef's notes
Makes about 10 pancakes.
Use the spoon and level method to measure flour to ensure the pancakes are fluffy and not dry or dense.
Adjust the heat as you cook to prevent the outsides from burning before the middles cook through.
Keep pancakes warm in a 200°F oven while cooking in batches.
Serve with maple syrup and additional toppings like strawberry compote or fresh fruit for added flavor.
