These fluffy buckwheat pancakes are my new go-to gluten-free pancake. Buckwheat is a naturally gluten-free seed that has a warm, toasty, nutty flavor. Making these pancakes, oh so delicious… and healthy.
Now, I have to admit, I don’t make pancakes often. But every now and then, I get a craving for them. Last night for dinner, I actually had these pancakes. Two eggs over easy and one pancake with a smear of butter. I know, I know…no maple syrup? I prefer my pancakes plain on most occasions, but will indulge every once in a while. If you love maple syrup, you’ll love these. The buckwheat flour gives a nice airy consistency to the pancake and soaks up the maple syrup like a sponge. Yumm!
- ½ cup buckwheat flour
- ½ cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 2 eggs, beaten
- ½ cup buttermilk
- 1 teaspoon vanilla
- 1 tablespoon canola oil
- ½ cup water
- In a medium bowl, whisk together flours, baking powder, baking soda and sugar.
- In a small bowl, whisk together eggs, buttermilk, vanilla, canola oil and water.
- Add egg mixture to flour mixture, whisk until well combined (no lumps).
- Pre-heat skillet over medium heat and spray with cooking spray (or melted butter will work too).
- Scoop batter using a ¼ measuring cup onto the warm skillet.
- Cook for about 2 to 3 minutes, until bubble start to pop, flip.
- Cook on the opposite sides for 1 to 2 minutes.
- Repeat with the remaining batter, adding more cooking spray if needed.
- Serve immediately.
Pre-heat oven to 200°F. Place cooked pancakes on baking sheet and place in warm oven.