Buckwheat Pancakes
Made from unroasted buckwheat groats, buckwheat flour lends pancakes a rich, nutty flavor. White flour keeps them tender and light like a pancake should be, and baking powder provides the cakes with a nice lift.
Top them with strawberries or blueberries and a sprinkle of powdered sugar, and you’ll have a whole-grain breakfast that’s yummy and filling.
Makes
Serving size
Ingredients
1¾ cups unsweetened rice milk (see tip)
2 teaspoons white vinegar
1 cup buckwheat flour
½ cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder (see tip)
1 large egg
1 teaspoon vanilla extract
2 tablespoons butter, divided, for the skillet
Instructions
- In a small bowl, combine the rice milk and vinegar. Let sit for 5 minutes.
- Meanwhile, in a large bowl, mix the buckwheat flour and all-purpose flour. Add the sugar and baking powder, stirring to blend.
- Add the egg and vanilla to the rice milk and stir to blend. Add the wet ingredients to the dry, and stir until just mixed.
- In a large skillet over medium heat, melt 1½ teaspoons of butter. Use a ¼-cup measuring cup to scoop the batter into the skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. Flip and cook on the opposite side for 1 to 2 minutes.
- Transfer the pancakes to a serving platter, and in batches, continue cooking the remaining batter in the skillet, adding more butter as needed.
Cooking Tip
There are several low-sodium and no-sodium baking powders on the market, but they can be hard to find in grocery stores. If you need to lower your sodium further, purchase low-sodium or no-sodium baking powder online.
Check out this ‘Homemade Rice Milk‘ and ‘Phosphorus-Free Baking Powder‘ recipe!
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