Are you looking for a delicious and healthy breakfast option? Look no further! This gluten-free buckwheat pancake recipe is not only nutritious but also easy to make. Perfect for anyone who has dietary restrictions or simply wants to enjoy a tasty morning treat. Let’s dive into the recipe!
Gluten-Free Buckwheat Pancakes
These pancakes are fluffy, flavorful, and made with wholesome ingredients. Buckwheat flour gives them a nutty taste and a hearty texture, making them a satisfying choice to kickstart your day.
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1-2 tablespoons maple syrup (optional for sweetness)
- Fresh fruits (optional, for serving)
- Additional toppings like yogurt or nuts (optional)
Instructions
- In a large mixing bowl, combine the buckwheat flour, baking powder, and salt. Whisk them together until well mixed.
- In another bowl, mix the milk, egg, melted coconut oil (or butter), and maple syrup until fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to over-mix; it’s okay if the batter is a bit lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little oil or butter.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look slightly dry.
- Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
- Remove the pancakes from the skillet and repeat with the remaining batter. Make sure to adjust the heat if necessary to avoid burning.
- Serve warm with your favorite toppings: fresh fruits, yogurt, nuts, or an extra drizzle of maple syrup.
These buckwheat pancakes are not only satisfying but also a great way to start your day on a healthy note. Enjoy your breakfast!