Fluffy buckwheat pancakes recipes
These will be the fluffiest, most nutritious whole grain pancakes you'll ever try! Combined with a touch of Einkorn flour (or any other 100% whole wheat)
Equipment
- 2 Bowls, one larger and one smaller
- 1 Spatula
Ingredients
- 1 cup Buckwheat flour
- 1/2 cup Einkorn flour (substitute with any 100% whole wheat flour or use oat flour for gluten-free)
- 2 tsp Baking powder
- 1/2 tsp Mineral salt (use 1/4 tsp if you're using table salt)
- 1 tbsp Honey (optional for a touch of sweetness)
- 1 1/4 cup Milk
- 1 whole Egg
- 2 tbsp Melted unsalted butter (or coconut oil)
- 1 1/2 tsp Vanilla extract
- Olive oil spray or extra butter for the pan
Instructions
Mix dry ingredients
- In a large mixing bowl, which together the Buckwheat flour, Einkorn flour, baking powder, and salt. This will ensure that the baking powder and salt are evenly distributed.
Combine wet ingredients
- In a separate bowl, lightly beat the egg. Add milk, honey, vanilla extract, and slowly add the melted butter. Mix until well combined.
Combine
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't over mix. It's okay if there are lumps! It will seem too runny but that is okay as it will thicken.
Rest
- Let the batter sit for 10-15 minutes. This allows the whole grain to soak up the liquid.
- Start preheating your pan over medium heat. Once hot, add olive oil, butter, or coconut oil to coat the pan.
Cook the pancakes
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface and edges look set (about 2-3 minutes). Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
- Serve with your favorite toppings such as fresh fruit, maple syrup, yogurt, or nuts.