Buckwheat Pancake Breakfast Recipe
Easy Pancake Recipe With Vegan, Gluten-Free Options
Real maple syrup is a must for the ultimate pancake experience.
Try these buckwheat pancakes with dark Grade B maple syrup, which has a deeper maple flavor. It's often sold in the bulk section but sometimes in the organic section of grocery stores.
Since buckwheat is naturally gluten-free it is easy to turn this into a gluten-free pancake recipe. See the recipe tips below for GF and vegan recipe variations.
Total prep & cook time: 20 min
Makes 16 4-inch pancakes
Nutrition Data, 108g Serving: 150 cal, 24g carb, 4g fat, 109mg sodium, 1g fiber, 7g Sugars, 6g protein, good source Calcium, Phosphorous & Manganese. Estimated glycemic load 15
Ingredients:
- 2 1/4 cups buttermilk
- 2 large eggs
- 2 Tblsp. melted butter
- 3/4 cup buckwheat flour
- 3/4 cup all-purpose flour
- 2 Tblsp. white sugar
- 1 Tblsp. baking powder
Directions:
- Heat a large, flat non-stick frying pan on medium high
- In a large pitcher whisk together the buttermilk, eggs, and melted butter
- In a small mixing bowl stir together the buckwheat flour, all-purpose flour, sugar, and baking powder
- Stir the dry ingredients into the wet ingredients until just mixed
- Pour the pancakes and cook until the edges are dry and the middle is bubbling. The other side should be a deep golden brown. If not, adjust the heat up or down as needed
- Flip the pancake and cook another minute
- Continue cooking until all the batter is used
Recipe Tips:
To turn this into a vegan pancake recipe, substitute 1 1/4 cups water and 1 1/3 cups non-dairy yogurt for the buttermilk and the eggs. Use Earth Balance Buttery Spread or vegetable oil in place of the butter. You may need to lightly oil the pan to prevent sticking.
To turn this into a gluten-free pancake recipe, substitute all-purpose gluten-free flour for the wheat flour. Or use 1/2 cup sorghum flour, 1/2 cup cornstarch, and 1/4 tsp. xantham gum.
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