Description
Delicious and fluffy buckwheat pancakes that are a healthy breakfast option.
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk (or plant-based milk)
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the buckwheat flour, baking powder, sugar, and salt until well combined.
- In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve warm with your choice of syrup, fresh fruit, or yogurt.
Notes
- For a nuttier flavor, add 1/4 cup of chopped nuts or seeds to the batter.
- Substitute half of the buckwheat flour with whole wheat flour for a different texture and added fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg