Celiac.com 02/16/2019 - Despite having the word 'wheat' in its name, pure buckwheat is gluten-free and safe for people with celiac disease. These light, fluffy, delicious buckwheat pancakes are a celebration of really good gluten-free cooking. They are sure to disappear at breakfast and leave lots of happy eaters in their wake.
- ¾ cup buckwheat flour
- ¾ cup almond flour (in a pinch, use all-purpose gluten-free flour, or just use all buckwheat flour)
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter, melted
- 1 egg
- 1-2 cups buttermilk*
- ½ cup pecans, chopped, optional
- 1 tablespoon maple syrup, more to serve the pancakes
In a large bowl, whisk together flours, sugar, salt, baking soda.
Pour the melted butter over the dry ingredients and start stirring.
Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients.
Slowly add in the rest of the buttermilk,* maple syrup and vanilla, and mix until the batter is desired thickness. Try to err on the thick side, and thin with buttermilk as needed.
*Note: If you don’t have any buttermilk on hand, you can make 1 cup of buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. You’ll need up to 2 cups for these pancakes. Make batter to desired thickness.
Ladle about ¼ cup batter at a time onto an oiled, medium-hot griddle.
Cook about 1-2 minutes until bubbles are well-formed around edges of pancakes, and bottom is desired brownness.
Turn and cook other side, about 1-2 minutes until done.
Serve with butter, and warm maple syrup.
Note: Pecans make a delightful addition to these pancakes. Either add them to the batter, or serve them warm with finished pancakes.