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My First Buckwheat Pancake Recipe

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Technically it's my second attempt, because the first batch was inedible. But I put my science education to work and this batch came out great. These are dairy-free and require no eggs.

These are not as flat as crepes, but they're definitely not big and fluffy pancakes. More baking powder (and/or a little apple cider vinegar) would probably help this. Maybe next time. I think they came out pretty well, though. They're high sugar for a pancake, I don't deny.

Buckwheat Pancakes


1 cup buckwheat flour

1/4 cup brown rice flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp cinnamon

1 1/4 cup almond (or other nondairy) milk

1 tsp vanilla

2 tbsp maple syrup (or agave)


Preheat (I used cast iron) skillet over medium (or just below medium) heat. Mix dry ingredients in a large mixing bowl, and dry in a large measuring cup or small bowl. Add wet to dry and mix really well with a fork. Go ahead and over-mix that bad boy.

I used a quarter-cup measuring cup to scoop batter into the preheated oiled pan, making two at a time, two minutes per side. I used canola oil out of laziness, but coconut would have been a better choice in hindsight. Makes 10-12 dollar-sized pancakes. (I think I'll double it next time.)

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