I remember the first time I tried buckwheat pancakes. I was skeptical. Pancakes without gluten? But one bite and I was hooked. They were nutty, hearty, and oh-so-satisfying.
These pancakes are perfect for lazy Sunday mornings. They fill the kitchen with a cozy aroma that wraps around you like a warm hug. Plus, they’re a great way to start your day on a healthy note.
Ingredients
Here’s what you’ll need. Grab buckwheat flour first. It’s the star! You’ll need 1 cup.
Next, baking powder. Just a touch, 2 teaspoons will do.
Then, salt. A small pinch or about 1/4 teaspoon.
Sugar time! I add 2 tablespoons. Sweeten up.
Eggs are vital. You’ll need 2 large ones, nicely beaten.
Get some milk. I like using 1 cup of almond milk. Makes it smooth.
Don’t skip the vanilla extract. Just 1 teaspoon. It’s magical.
Finally, oil. 2 tablespoons of coconut oil, melted please.
Equipment Needed
Let’s gather what we need!
First, you’ll need a mixing bowl. It’s where all the magic happens.
A whisk is next to blend the ingredients just right.
Grab a measuring cup and spoons. Accuracy matters!
You’ll need a non-stick skillet to cook the pancakes to golden perfection.
A spatula comes in handy for flipping those flapjacks.
And finally, have a serving plate ready to stack them up.
Prep
I start by gathering and organizing all my ingredients and equipment to make cooking efficient. I use a large mixing bowl and whisk for easy blending.
First, I measure and combine 1 cup buckwheat flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 tablespoons sugar. I mix these dry ingredients thoroughly.
Next, I whisk together 2 eggs, 1 cup almond milk, 1 teaspoon vanilla extract, and 2 tablespoons melted coconut oil in a separate bowl. The almond milk and vanilla add a lovely aroma.
Slowly, I pour the wet ingredients into the dry mixture. Mixing until just combined keeps the batter light.
The batter rests for a few minutes while I heat a non-stick skillet over medium heat. This ensures even cooking.
Directions
Alright, let’s get those pancakes cooking. The process is super simple and fun.
Mix Dry Ingredients
First, grab your buckwheat flour. I toss it into a mixing bowl. Then, I add baking powder, salt, and a bit of sugar. I mix them up so they’re nice and even.
Combine Wet Ingredients
Onto the liquid stuff. I crack a couple of eggs into another bowl. I pour in some almond milk and a dash of vanilla extract. I follow that with melted coconut oil. I whisk until smooth.
Create Batter
Time to bring it all together. I slowly pour the wet stuff into the dry mix. A few gentle stirs and it’s good. I let the batter rest a bit. This way the texture turns out just right when cooking.
Cook
Time to make these pancakes!
Prepare Pan or Griddle
I heat up my non-stick skillet over medium heat. If you’ve got a griddle use that. It’s like magic.
Cook Pancakes
I scoop a quarter-cup of batter onto the heated skillet. I wait till bubbles appear on the top. Then I flip it. Just a couple of minutes on each side. I stack them on a plate nearby to keep warm.
Serve
Once you’ve got those warm, nutty pancakes ready, it’s time to enjoy them!
Serving Suggestions
I love topping these pancakes with fresh berries. They add a pop of color and a juicy sweetness.
A drizzle of maple syrup is a must for me. It complements the nutty flavor perfectly.
Try a dollop of yogurt if you’re feeling fancy—a creamy twist really takes them up a notch.
Pair with some crispy bacon for a sweet and savory combo.
You could also enjoy them with a pat of butter. Simple yet delicious.
If you’re in a tropical mood, sliced bananas and a sprinkle of coconut flakes make for a dreamy topping.
Enjoy your gluten-free buckwheat pancakes with a cup of coffee for a cozy breakfast.
Storage and Reheating
After breakfast, I often wonder what to do with leftover pancakes.
To store, let ’em cool first.
Stack between parchment paper.
Seal in an airtight container.
Pop ’em in the fridge, keep for up to 3 days.
For longer storage, freeze ’em!
Reheat’s a breeze, trust me.
Use a skillet on low, a minute per side.
Or use the microwave, 15-20 seconds on high.
They’re still delicious!
Perfect for busy mornings.
Conclusion
Embracing gluten-free buckwheat pancakes has truly transformed my breakfast routine. Their nutty flavor and satisfying texture make them a delightful start to any morning.
Whether you’re enjoying them on a lazy Sunday or grabbing a quick bite on a busy weekday, these pancakes offer both comfort and nourishment.
The simple preparation and versatile toppings mean they’re a joy to make and eat. Plus, knowing they’re easy to store and reheat keeps breakfast stress-free. I hope you find as much joy in these pancakes as I do. Happy cooking and even happier eating!
