Buckwheat Pancakes Recipe
A naturally gluten free take on a traditional pancake. These are light, delicious, and perfect for your pancake lovers.
Servings 12 pancakes
Calories 121kcal
Ingredients
- 2 cups buckwheat flour
- 2 tbsp lemon juice (or sub yogurt, whey, or buttermilk)
- 2 cups water
- ½ cup tapioca flour
- 2 eggs
- ½ cup butter (or coconut oil, melted)
- 3 tbsp maple syrup (or honey)
- 2 tsp vanilla extract (or almond extract)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Instructions
Soaked Flour Version:
- If you are not using sprouted flour, you will need to soak your flour the night before. To do this, mix together the buckwheat flour, lemon juice (or other acidic medium), and water in a medium mixing bowl. Cover with a towel and leave overnight.
- The next morning whisk in the remaining ingredients.
- Cook the pancakes on a griddle or skillet over medium heat, waiting until they bubble before flipping.
Sprouted Flour Version:
- If you are using flour that is already sprouted simply whisk together all the ingredients, omitting the lemon juice.
- Cook the pancakes on a griddle or skillet over medium heat skillet, waiting until they bubble before flipping.
Notes
This batch makes enough pancakes to feed my family of 5 for 2 breakfasts. I usually freeze half!
Nutrition
Serving: 1pancake | Calories: 121kcal | Carbohydrates: 9.3g | Protein: 2g | Fat: 8.7g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 171mg | Potassium: 0mg | Fiber: 1g | Sugar: 4.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg