Description
Fluffy and delicious buckwheat pancakes, a nutritious gluten-free alternative for breakfast lovers.
Ingredients
Scale
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk (or non-dairy milk)
- 1 large egg
- 2 tablespoons melted butter (or oil)
- Optional: vanilla extract or other flavorings
Instructions
- In a bowl, whisk together the buckwheat flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix the milk, egg, and melted butter. Add a splash of vanilla extract if desired.
- Combine the wet ingredients with the dry ingredients, stirring gently until just mixed, avoiding over-mixing.
- Preheat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Serve warm with your favorite toppings.
Notes
For fluffier pancakes, let the batter sit for a few minutes before cooking. Experiment with different milk types and serve with fresh fruits, yogurt, or syrups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg