Buckwheat Pancakes
These buckwheat pancakes are everything you'd want your pancakes to be. Delicious, light, fluffy and naturally gluten free!
Servings: 6 people
Equipment
- This is an affiliate link.Mixing bowl
- This is an affiliate link.Non-stick frying pan
Ingredients
- 2 eggs
- 2 cups/500ml milk
- 2 tsp This is an affiliate link.vanilla
- 1 lemon zest only
- 2 cups/250g light buckwheat flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- 4 tbsp butter melted
Instructions
- In a large bowl combine eggs, milk, vanilla and lemon zest with a whisk.
- Then add 1/3 of the flour and mix well to avoid lumps, add the rest of the flour and other dry ingredients and mix. Then add melted butter and mix the batter until well combined.
- Cook pancakes on a hot non-stick frying pan in 1 tbsp of oil over medium heat. Pour a ladleful in the middle of the pan and let it cook until you see bubbles form and the surface of the pancake is dry, then flip and let it cook for 1 minute longer. Repeat until all batter is used. ( Add more oil to the frying pan by 1 tbsp as needed.)
- Serve the pancakes with whipped cream and fresh fruit or any other topping of your choice like yogurt, honey, maples syrup, crushed nuts, etc.
Notes
The recipe makes 12/8 inch pancakes.
Nutrition
Calories: 305kcal | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 952mg | Potassium: 467mg | Fiber: 4g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 9.6mg | Calcium: 160mg | Iron: 2.1mg