I have tried making buckwheat pancakes a few times but couldn’t get them to taste exactly how I wanted until today 🙂 I used a recipe I found from Cookie and Kate (http://cookieandkate.com/2013/buckwheat-pancakes/) for guidance and made a few adjustments until they tasted exactly how I wanted. Buckwheat flour actually is not wheat and is gluten free so those with celiac disease or a gluten sensitivity can consume buckwheat safely. It is a whole grain so it contributes more fiber and vitamins than regular all purpose flour. I did not use sugar in this recipe, which is normally added to most pancake recipes. I used no sugar added applesauce (fruit contains natural sugar along with vitamins and many healthy plant compounds) which I thought made the pancakes more moist and cake like. Enjoy!
Makes approximately 8-10 4 inch pancakes
Canola nonstick spray
1 Cup Buckwheat Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
1 Cup Skim Milk
1/2 Cup No Added Sugar Applesauce
Fresh fruit for topping
Mix dry ingredients (flour, baking powder, salt, cinnamon) in a large mixing bowl. Whisk egg in a smaller bowl and mix in wet ingredients (vanilla, milk, applesauce) with whisked egg. Add egg mixture to the dry ingredients in the large mixing bowl and mix until thoroughly blended. Spray large skillet pan or griddle with nonstick spray and preheat to medium heat. Pour batter in pan to form 4 inch pancakes. Flip over after about 1-2 minutes, when small bubbles appear. Cook the other side for another 1-2 minutes until golden brown. Put on a plate and top with fresh fruit. Drizzle lightly with pure maple syrup if desired.