If you’re looking for a delicious, healthy and gluten-free breakfast choice that won’t leave you feeling weighed down until lunchtime, buckwheat pancakes could be the perfect solution.
Not only are they a tasty option to start your day off right, but buckwheat is also packed with nutrients that can help promote healthy digestion, provide energy and support digestive health. Plus, making these yummy pancakes at home can have you enjoying deliciousness in no time!
So read on to find out how to make our favorite easy buckwheat pancake recipe – complete with tips for storage and ways of adapting it so you can make this superfood serve up just about any flavor profile.
Buckwheat pancakes as a healthy, gluten-free breakfast choice
If you are looking for a healthy and gluten-free breakfast choice, buckwheat pancakes might just be the perfect option for you.
Not only are they satisfyingly delicious, but they are also packed with nutrients that your body will thank you for. Buckwheat is a great source of fiber, plant-based protein, and various vitamins and minerals, making it an all-around powerhouse ingredient.
And the best part? You can customize your buckwheat pancakes with all sorts of toppings like fresh fruit, nuts, or a drizzle of maple syrup or honey, making them a versatile breakfast option that you can enjoy any day of the week. So why not give buckwheat pancakes a try and start your day on a healthy note?
Just a few key ingredients thrown together make these nutritional powerhouse cakes.
- Buckwheat Flour: You can find it next to the other flours in your grocery store.
- Apple Cider Vinegar: I like raw apple cider vinegar.
- Maple Syrup: You want to use Pure Maple Syrup
- 100% Liquid Coconut Oil: Liquid is easier to use when cooking the pancakes, but you can use solid if you have it on hand
Making your pancakes
Mixing the batter – Combine dry and wet ingredients using a whisk or hand mixer until there are no lumps
Mixing the batter is a crucial step in creating these Buckwheat Pancakes.
To ensure that your batter turns out perfectly smooth and free from lumps, it’s important to combine your dry and wet ingredients thoroughly. A whisk or hand mixer can be a baker’s best friend when it comes to this task.
By incorporating air into the mixture, you’ll create a lighter, fluffier end result. There’s nothing worse than biting into a big clump of unmixed batter. With a little patience and attention to detail, you’ll be well on your way to baking success. So grab your tools and get to whisking!
Greasing the pan – Heat a non-stick skillet on medium heat before adding a tablespoon of coconut oil to prevent sticking
Cooking can be a fun and creative activity, but sometimes it can be frustrating when food sticks to the pan.
Fortunately, there are simple solutions to prevent this from happening. One of them is to grease the pan with coconut oil.
It’s important to heat up the non-stick skillet first before adding the oil. Coconut oil has a high smoke point, which means it won’t burn easily, making it a great choice for high-temperature cooking.
With just a tablespoon of coconut oil, you can ensure that your food won’t stick to the pan and cook evenly. So, next time you’re cooking, don’t forget to grease the pan with this healthy and delicious option.
Pouring the batter – Pour ¼ cup of batter into the skillet, spread it out evenly for an even golden brown color
Pouring the batter is the last step to ensure the perfect Buckwheat Pancake! Getting that perfect pour is key to a beautiful finished product.
Start by measuring out a quarter cup of batter and slowly pour it into the skillet. Then comes the fun part – spreading it out evenly for that perfect golden color. Take your time and don’t overcrowd your pan so that you get a perfect cake!
How to store leftover pancakes and keep them fresh
How to store the leftovers? If you want to save them for another day, you need to store them properly.
The key to keeping your pancakes fresh is to avoid letting them dry out. Instead of placing them in a plastic bag or container, try wrapping them in foil or placing them in an airtight container.
You can also freeze your leftovers for even longer storage. When you’re ready to enjoy them again, simply reheat them in the oven or toaster for a warm and delicious breakfast treat. With these storage tips, you’ll never have to waste your leftover pancakes again.
Try my Chocolate Buckwheat Pancakes : made with extra protein
- 1 Heavy Skillet
- 1 cup Buckwheat Flour
- 1/4 teaspoon sea salt
- 1/8 teaspoon bakin gsoda
- 3/4 teaspoon baking powder
- 1 cup unsweetened almond milk
- 1 1/2 teaspoon Apple Cider Vinegar
- 2 tablespoon Maple Syrup
- 1 teaspoon vanilla extract
- 1 tablespoon Liquid Coconut OIl + more for cooking
- all berries
- maple syrup or honey
- In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set aside.
- In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, sea salt, baking soda, baking powder. Make a well in the center and pour the liquid ingredients in the middle.
- Whisk until it forms a smooth, slightly thick batter with no lumps. This batter is sticky, make sure you blend it completely.
- Warm a heavy skillet or pancake griddle under medium heat with a teaspoon of coconut oil.
- Using a 1/4 cup measuring scoop drop batter onto the warm and oiled pan or griddle, use the back of a small rubber spatula or spoon if needed to spread batter into a round shape pancake. Don’t overcrowd the pan, you may need to cook in a few batches.
- Cook until bubbles form on top and sides are set and dry – about 2 minutes, then under the flip on the other side. Cook for an extra 30-40 seconds on this side.
- Serve immediately. Serve with toppings of your choice. Berries, bananas, and or maple syrup are just a few suggestions.