Buckwheat Pancakes

It’s chilly outside these days as late autumn slides inexorably into winter, shorter days, frosty mornings, long nights… What’s the perfect breakfast? Well, for me, these days it’s buckwheat pancakes with a side of berries (from the freezer, defrosted, till they’re a melted, jammy mess). Bananas, caramelized, work too. So do bacon and a fried egg, of course. I’ve made this exact recipe with all sorts of flours. Rye, einkorn, kamut, and now buckwheat. Buckwheat is high in protein, and has the loveliest nutty flavor. I used 100% buckwheat flour in the recipe, and I’ve done a 50/50 mix with buckwheat and heritage wheat. I think I like that best. But, if you’re gluten-free, use the buckwheat. You can also try a mix of half cornmeal, half buckwheat. It’s a forgiving batter, so experiment with the flours you like best. I like a mix of the two flours because you get a nice texture, but mostly for a more complex flavor. You could also use a little of your sourdough starter, if you have it. Or try chickpea flour. I make my own nut milk, and it really makes them taste great. The recipe is here. I use pasture-raised eggs in this recipe. Better for the chickens, better flavor for you. I love the orange gold yolks! And, of course butter. Grass-fed is best in terms of taste and, you guessed it, the planet. But, however you make these pancakes, I promise you’ll love them. 

Buckwheat Pancakes
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup buckwheat flour (or ½ rye or cornmeal and ½ buckwheat, or flour of choice)
  2. 1 teaspoon baking powder
  3. 1 teaspoon baking soda
  4. 1 egg, room temperature
  5. 1 cup plant or nut milk
  6. ½ teaspoon sea salt
  7. ½ teaspoon vanilla
  8. Dash of ground cinnamon
  9. Filtered water, as needed
  10. 1 to 2 tablespoons of vegetable or coconut oil
  11. Butter, as desired
  12. Maple syrup or raw, unfiltered honey, for serving
Instructions
  1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients (flour, baking powder and soda, cinnamon, and salt). Beat egg into 1 cup milk, add vanilla . Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems too thick, add a little more milk or water.
  2. Place a tablespoon or 2 of oil on griddle or skillet, over medium-high heat. When the oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 3-5 minutes. Cook until second side is golden brown.
  3. Serve immediately with butter and topping of choice, or hold on an ovenproof plate in a 200℉ oven for up to 15 minutes.
  4. Serve with butter, maple syrup, and berries.
Notes
  1. This recipe serves 2 hungry people. If you to serve 4 or more, simply double the recipe. I add always add some water to thin the batter because I like bigger, flatter pancakes. But, if you prefer thick, fluffy ones, skip the water.
  2. Making your own nut milk is super simple. I like cashew milk best. It's easiest to make because I don't need to soak the raw nuts overnight. Simply blend on high (starting first at a low speed) 1 cup of cashews in 4 cups of filtered water with a dash of cinnamon, pinch of sea salt, and a splash of vanilla for about a minute.
Ageless Diet Life http://agelessdietlife.com/
pancakes with strawberries

And, for a rare treat, drenched in maple syrup, served with warm strawberries