Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Servings: 8 pancakes
It’s no surprise that breakfast is not only my favorite meal of the day to eat, but it’s also my favorite food to prepare (for the record, lunch is my least favorite, lol). My kids absolutely love pancakes, and waffles, and while I usually reserve them for the weekends, some mornings before school, I will surprise the kids with a batch. I normally double the batch so we have extra leftover to freeze, which become perfect for toaster waffles. Simply place a piece of parchment paper in between so they don’t stick to each other when frozen.
When creating recipes with flour, I like to vary the type of flour in order to nourish our body with different proteins and fibers. Buckwheat flour is an excellent gluten-free option, made from ground buckwheat kernels. While wheat is in the name, it is in fact, gluten and wheat free. This is because buckwheat is not a grain, but a seed. It is rich in fiber, protein, and nutrients such as magnesium and B vitamins. Buckwheat flour can be used in pancakes, scones, muffins and bread; it has a bold, earthy flavor. You can also balance buckwheat flour with other flours to bring in a more delicate flavor. AND the addition of buttermilk to this recipe, reminds me of my childhood as my maternal grandmother would always make buttermilk pancakes.
I hope you enjoy this healthy take on a classic pancake.
1 cup buckwheat flour
1 tablespoon coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk – shake/mix well
1 large egg
1/2 teaspoon pure vanilla extract
grass-fed butter, enough for the skillet
strawberry or raspberry chia jam
coconut whipped cream
01. Preheat the oven to 200F. This is just to keep the pancakes warm once they are cooked on the stove.
02. In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
03. In a liquid measuring cup, measure out the buttermilk.
04. In another bowl, beat in the egg and vanilla extract.
05. Preheat your skillet over medium-low heat and brush with 1 1/2 teaspoon of butter. Give the batter a light swirl with a spoon in case the buckwheat starts to separate from the liquid.
06. Using a 1/4 measuring cup, scoop the batter onto the warm skillet. Cook for 2-3 minutes until small bubbles form on the surface of the pancakes. Flip and cook the opposite side for another 1-2 minutes, or until golden brown.
07. Transfer the cooked pancakes to a baking sheet and place in the preheated oven to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet as needed.
08. Top with your jam of choice, coconut whipped cream, and a sprinkle of hemp seeds. Serve right away and enjoy!