Buckwheat Pancakes with Maple Syrup
These buckwheat pancakes are a delightful and nutritious twist on traditional pancakes. Buckwheat flour adds a nutty flavor and a hearty texture, making them a perfect option for a wholesome breakfast. Drizzle some maple syrup on top to add a touch of sweetness and enjoy a delicious and filling start to your day.
INGREDIENTS
- 1 cup buckwheat flour
- 1 tablespoon sugar or sweetener of your choice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or non-dairy milk with a splash of vinegar or lemon juice)
- 1 large egg (or flaxseed meal mixed with water for an egg-free version)
- 2 tablespoons melted butter or coconut oil
- Maple syrup for serving
- Fresh berries or sliced fruits for garnish (optional)
INSTRUCTIONS
In a large mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk and egg until smooth. If using flaxseed meal as an egg substitute, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes until it thickens.
Pour the buttermilk mixture and melted butter (or coconut oil) into the dry ingredients. Stir until just combined. The batter should be slightly thick.
Heat a non-stick griddle or skillet over medium heat. If needed, lightly grease the surface with cooking spray or a small amount of butter.
Pour about 1/4 cup of the pancake batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a circular shape.
Cook the pancakes for 2-3 minutes on each side or until golden brown and bubbles appear on the surface.
Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm.
Serve the buckwheat pancakes with a generous drizzle of maple syrup and top with fresh berries or sliced fruits if desired.
Enjoy your delicious and nutritious buckwheat pancakes with maple syrup
TIPS
Buckwheat pancakes tend to be denser than regular pancakes due to the nature of buckwheat flour. If you prefer lighter pancakes, you can mix buckwheat flour with all-purpose flour in a 1:1 ratio.
Feel free to add a dash of cinnamon or vanilla extract to the batter for extra flavor.
Leftover pancakes can be stored in an airtight container in the refrigerator for a few days. Reheat them in a toaster or microwave before serving.
NUTRITION VALUE
- Calories: Approximately 150-200 calories per serving
- Carbohydrates: Around 25-30 grams per serving
- Protein: About 5-8 grams per serving
- Fat: Approximately 3-5 grams per serving
- Fiber: Around 2-4 grams per serving
