loveandlemons4.9
Buckwheat Pancakes
Buckwheat flour makes these pancakes gluten-free, and it also gives them a delicious nutty flavor. Serve with fresh berries or strawberry compote and a generous drizzle of maple syrup.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
baking powder1 teaspoonbaking soda1 teaspooncinnamon1 teaspoon
2
In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
large eggs2avocado oil, plus more for brushing2 tablespoonsapple cider vinegar1 tablespoon
3
Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1½ to ⏱️ 2 minutes per side, or until puffed and cooked through, reducing the heat to low if the pancakes are browning too quickly.
4
Serve with maple syrup and strawberry compote.
Strawberry Compote, for serving
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