Hearty Buckwheat Pancakes
Simple, moist buckwheat pancake with lots of flavor!
- 1 cup buckwheat flour (without the hulls is the best)
- 1 Tbsp ground flax seed
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup mashed banana (1 medium sized)
- 1 Tbsp light olive oil
- 1 Tbsp maple syrup opt.
- 1 cup soy milk or almond milk
- 1 tsp lemon juice
Mix dry ingredients together.
Mash banana, and add oil and optional maple syrup.
Mix "Buttermilk" in separate measuring cup.
Pour wet ingredients and "Buttermilk" into dry ingredients and whisk together.
Let sit for 5-10 minutes (to activate flax seed) while preheating griddle to 350F.
Drop 1/4 cup of batter on the griddle for each pancake.
Cook for 3-5 minutes on each side.
Serve warm with maple syrup and fruit.
Leftovers reheat beautifully! Refrigerate or Freeze.
This recipe works best with “hulled” buckwheat flour. The “unhulled” buckwheat flour makes a much more slimy pancake batter and you’ll need more milk. It will also be heavier and darker colored.
If you want less strong buckwheat flavor, you can do half buckwheat, half another flour and adjust the liquid as needed.
For a lighter, fluffier pancake, try our Oat-Free Pancake recipe!