Description
Light andfluffy buckwheat pancakes are perfect for a gluten-free breakfast. They have arich, nutty flavor and can be topped with syrup, fresh fruit, or nuts.
Ingredients
Scale
- 1 cup buckwheat flour
- One tablespoon sugar
- One teaspoon of baking powder
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- One large egg
- Two tablespoons melted butter (or oil)
- 1 teaspoon vanilla extract
Instructions
- Whisk together the buckwheat flour, sugar, baking powder, and salt in a large bowl.
- Whisk the milk, egg, melted butter, and vanilla together in another bowl.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Heat a skillet over medium heat and lightly grease it. Pour 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles appear on the surface, then flip and cook until the pancakes are golden brown.
- Serve with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: gluten-free
Nutrition
- Calories: 222
Keywords: buckwheat pancakes, gluten-free pancakes, healthy breakfast