If you’ve made it to this point, I’m assuming you are interested in experimenting with buckwheat! Or maybe you’re like me and go on impulsive Whole Foods trips and leave with a basket full of ingredients that you don’t know how to use. Whatever the situation is, I’ve got your back. A few months ago, I grabbed a bag of buckwheat flour on a whim and when I got home I had no idea what to do with it. I tried a loaf of bread first and that didn’t turn out, so then I tried buckwheat pancakes… and boy am I glad I did!
I tested this recipe a few times before I finally got them to come out light and fluffy. If you’ve never tried buckwheat, it has a much different flavor. It’s earthy and almost has a cinnamon flavor in my opinion. Whatever it is, I love it and it’s one of my favorite little treats. Additionally, I really try to make all of my recipes as simple as possible, so there is no special way of mixing the ingredients.
Simply heat your skillet to a medium, almost high heat. You want your skillet to be nice and hot so that the pancakes get browned on the outsides. Next, combine your dry ingredients, then add your wet ingredients until fully combined! You can choose to cook your pancakes in whatever oil or pan spray you prefer, but with pancakes I always choose grass-fed butter. It just adds something special for me!
When your skillet is ready to go, either pour or scoop a heaping spoonful of batter into the pan. I like mini pancakes, so I can usually fit four pancakes on my favorite Lodge Cast Iron Griddle (only [amazon_link asins=’B00008GKDN’ template=’PriceLink’ store=’themrsmontes-20′ marketplace=’US’ link_id=’fa9f3d23-981e-11e7-8b3e-5d8278c0fd4d’]) Wait til the top starts to bubble, then flip until they’re done! Simple as that.
I hope you’ll enjoy this recipe and give buckwheat a try. It’s fun to experiment with different textures and flavors, so don’t be afraid! I always top mine with either simple maple syrup or nut butter, homemade chocolate sauce, and shredded coconut. If you decide to try these pancakes, make sure to take pictures and post it on Instagram with the hashtag #themrsmontesmeals. See you soon!
XOXO, Jessie
Buckwheat Pancakes - Gluten Free, Dairy Free
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup almond flour
- 2 eggs
- 1 tbsp coconut palm sugar (or sweetener of choice)
- 1 tbsp baking powder
- 1 tsp Himalayan Pink Salt
- 1/2 tbsp vanilla extract
- A few splashes nut milk (about 4 tbsp)
Instructions
Preheat skillet over a medium-high heat. Combine dry ingredients in a medium sized bowl.
Add wet ingredients and stir thoroughly until there are no lumps. Scoop heaping spoonfuls onto the greased skillet and wait til the tops start to bubble. Then flip over to finish cooking - about one minute.
Cover in your favorite pancake toppings and serve!
Buckwheat isn’t your thing? Not to worry. Try my Perfectly Easy Gluten Free Waffles instead!
