Buckwheat Pancakes
Prep Time
5 minutes
Prep Notes
These earthy pancakes make for a perfect weekend breakfast. They are high in both protein and fiber and supports heart health and digestive disorders since it helps with regularity. Buckwheat is packed with nutrition, amino acids, vitamins, minerals and antioxidants.
I love these pancakes loaded with grass-fed butter, molasses, and chopped walnuts. Additional nutrition.
Cooking Time
12 minutes to 20 minutes
Yields
14 to 16 (4-inch) pancakes
Ingredients
3 Tbs Grass-fed butter, plus more for serving
1 cup buckwheat flour
1 cup einkorn flour, or gluten-free all-purpose flour
2 Tbs coconut sugar
2 tsp baking powder
1/2 tsp Real Brand salt
2 cups Kefir, plain
2 large eggs
1tsp vanilla extract
About 2 Tbs of ghee or coconut oil
Maple syrup or Molasses, and chopped walnuts for serving
Directions
- Melt 3Tbls of butter in a small pot on the stove. Set aside to cool slightly while you measure the dry and wet ingredients.
- Place 1 cup buckwheat flour, 1 cup of your chosen flour, coconut sugar, baking powder and salt in a large bowl and stir to combine.
- Add 2 cups of plain Kefir, the eggs, and vanilla extract to the melted butter and whisk to combine.
- Pour the liquid mixture slowly into the flour and whisk to combine. Some small lumps are ok. Set the batter aside for 15 minutes.
- Heat a large nonstick skillet over medium heat. Add 1 tsp of coconut oil or ghee to the pan and swirl to coat the bottom. Add 1/4-cup portions of the batter to the pan, cooking 3 to 4 cakes at a time (depending on the size of your pan/griddle). Cook until bubbles appear on the surface, the edges begin to set and the bottoms are golden-brown, 2 to 3 minutes.
- Flip the pancakes. Cook until the second side is golden-brown, 1 to 2 minutes. Transfer to a 170 degree F oven on a plate. Repeat using more oil and cooking the remaining batter.
- Serve with more butter, molasses and chopped walnuts
Notes
If you end up using gluten-free flour your pancakes may not be as fluffy.
Cooking the pancakes on medium heat allows for the batter to be cooked through the middle of the pancake.