I know there are about a thousand different buckwheat pancake recipes out there, and this is just a variation on that theme. I’m mostly putting it on the blog so I don’t forget how I made these! 🙂 Little J is a HUGE fan of pancakes. He ate 4 of these this morning. And my husband, who is the most picky about the taste and texture of gluten free food at the moment, said these were great! Win for Mama Lemon! Please remember that I am absolutely not a food photographer and excuse the poor picture of these tasty pancakes.
2 c. Buckwheat flour
2 tsp. baking powder
1 Tbl. Organic cane sugar
1/4 tsp. sea salt
2 cups milk (or dairy free alternative)
1 egg (or 1/4 c applesauce, if eggs are a problem)
2 Tbl. Cooking oil
A splash of vanilla
Combine dry ingredients in medium bowl. Whisk together wet ingredients in a second smaller bowl. Pour wet into dry and whisk until thoroughly combined. I found mine to be about the consistency of cake batter, which is perfect for pouring into my pan without running all over creation. Heat a cast iron pan, using a small amount of coconut oil to grease the pan, if needed. Pour pancakes into desires size and shape, flipping when tops are bubbly and edges start to look a bit dry. These pancakes will be a lot darker in color than other varieties just because of the color of the buckwheat flour. But be careful not to let them burn, unless you like burnt pancakes, that is!
Keeping things simple, we like our pancakes with butter and maple syrup, although adding some fresh or frozen berries is always a winner, too. I enjoy spreading peanut butter and jam on mine, too, for a little pancake PB&J sandwich! 🙂