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Easy Buckwheat Pancakes
Easy, oil-free, gluten-free pancakes that are easily customized to your liking!
Course
Breakfast
Cuisine
Pancakes
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
18
3-inch pancakes
Calories
35
kcal
Author
Lauren Goslin
Ingredients
1
cup
buckwheat flour
see Notes
1
tsp
baking powder
½
tsp
baking soda
½
tsp
sea salt
1
tsp
sugar
(I use cane sugar)
1 ¼
cup
'butter'milk
see Notes
1
egg
(1/4 cup applesauce also works)
1 ½
tsp
vanilla extract
Instructions
Begin by heating a large, non-stick skillet over low heat.
In a large bowl mix the dry ingredients (flour, baking powder, baking soda, salt, sugar).
For the 'butter'milk, add one tablespoon of apple cider vinegar to a measuring cup, then add in enough milk of your choice to equal 1 1/4 cups.
Whisk in the egg (or applesauce) and vanilla with the milk mixture.
Make a well in the center of the dry ingredients and add in the milk/egg mixture.
Whisk until smooth. It will seem too thin at first, but it will gradually thicken up.
Add a pat of butter or coconut oil to the warm pan and increase the heat to medium.
Once you see tiny bubbles form in the skillet, begin dolloping in the pancake batter (about 1/4 cup for each pancake).
Cook on the first side until the perimeter of the pancake begins to set and you see bubbles form.
Flip the pancake and cook another 20-30 seconds.
Repeat with the remaining batter until done.
Notes
Nutrition facts based on using buttermilk and egg. WW SmartPoints: 1
Nutrition
Serving:
1
|
Calories:
35
kcal
|
Carbohydrates:
5.9
g
|
Protein:
1.7
g
|
Fat:
0.6
g
|
Fiber:
0.7
g
|
Sugar:
1.3
g