Hello beautiful people of the internet. To make-up for my absence on this blog i have decided to share with you the tasty, addicting and very healthy (of course) Buckwheat Pancakes! Although buckwheat pancakes aren’t the prettiest pancakes on the block, they make up for their humble appearance with their delicious flavor and texture.
-Buckwheat starch is a great energy source
-Buckwheat protein shows to lower blood glucose
In addition to the many healthy benefits, thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.
- 1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk, shaken*
- 1 large egg
- ½ teaspoon pure vanilla extract
- Butter, for the skillet
- 1 pint strawberries, hulled and sliced into bite-sized quarters or halves
- 1 teaspoon sugar
- 1 tablespoon maple syrup or honey
- Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
- Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
This recipe was adapted from “COOKIE + KATIE’S” Buckwheat Pancakes