Nutty and Fluffy Buckwheat Pancakes for a Wholesome Breakfast

Delight in these nutty buckwheat pancakes, a gluten-free, protein-rich breakfast that offers a healthy twist on a classic.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: Gluten-Free

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 tablespoons Butter or coconut oil for dairy-free
1 cup Buckwheat Flour
2 tablespoons Granulated Sugar or maple syrup for healthier option
1 tablespoon Baking Powder
1 teaspoon Ground Cinnamon optional
1/2 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
2 Large Eggs or flax/chia egg for vegan
1 cup Milk preferably whole or almond/oat for lactose-free
1 teaspoon Pure Vanilla Extract or homemade vanilla powder

For Serving Options

Greek Yogurt for topping
Jam your favorite flavor
Fresh Fruits strawberries, blueberries, bananas
Toasted Coconut for a tropical twist
Maple Syrup for drizzling

Equipment

Mixing bowls
Skillet
Whisk
Spatula

Method

Step-by-Step Instructions

Melt butter in a small pan over medium heat, then let cool for 5 minutes.
In a bowl, whisk together buckwheat flour, sugar, baking powder, cinnamon, baking soda, and kosher salt.
In another bowl, beat eggs and mix in milk, vanilla extract, and melted butter.
Combine wet and dry mixtures, folding gently until just combined.
Preheat skillet and cook pancakes, pouring 1/4 cup of batter; flip when bubbles form.
Serve warm with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 5gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Avoid overmixing for fluffiness; serve warm for best flavor.

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