Buckwheat Pancakes with Maple Syrup
Buckwheat Pancakes with Maple Syrup offer a wholesome and nutty twist on the classic pancake. Buckwheat flour is rich in fiber and nutrients, making these pancakes a nutritious breakfast choice. The touch of coconut or brown sugar adds a subtle sweetness, while the maple syrup provides the perfect finishing touch. Top these pancakes with your favorite fruits for a delightful and satisfying morning meal.
INGREDIENTS
- 1 cup buckwheat flour
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dairy-free milk (such as almond milk, soy milk, or oat milk)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Fresh berries or sliced bananas, for topping (optional)
INSTRUCTIONS
In a mixing bowl, whisk together the buckwheat flour, coconut sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the dairy-free milk and apple cider vinegar or lemon juice. Let it sit for a few minutes to curdle.
Add the melted coconut oil or vegetable oil and vanilla extract to the milk mixture. Mix well.
Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter may be slightly lumpy.
Let the batter rest for about 5-10 minutes to allow the buckwheat flour to hydrate.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve:
Serve the Buckwheat Pancakes with Maple Syrup warm.
Drizzle with maple syrup and top with fresh berries or sliced bananas if desired.
TIPS
Buckwheat flour can be found in health food stores or online. It has a distinct nutty flavor and is naturally gluten-free.
Adjust the thickness of the batter by adding more or less dairy-free milk as needed.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal (varies based on portion size and ingredients)
- Carbohydrates: Around 45-50g
- Protein: About 5-7g
- Dietary Fiber: About 5-7g
- Healthy fats from oil
- Natural sugars from maple syrup and optional fruits
