Scale
Ingredients
- 1 cup buckwheat flour (or ½ rye or cornmeal and ½ buckwheat, or flour of choice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg (room temperature)
- 1 cup plant or nut milk
- ½ teaspoon sea salt
- ½ teaspoon vanilla
- Dash of ground cinnamon
- Filtered water (as needed)
- 1 to 2 tablespoons of vegetable or coconut oil
- Butter (as desired)
- Maple syrup or raw (unfiltered honey, for serving)
Instructions
- 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.
- 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.
- Serve immediately with butter and topping of choice, or hold on an ovenproof plate in a 200℉ oven for up to 15 minutes.
- Serve with butter, maple syrup, and berries.
Notes
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.
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.