Buckwheat Pancakes
Fluffy Gluten Free Pancakes
Ingredients
- 1 Cup Buckwheat Flour
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 Cup Buttermilk
- 1 TBSP Olive Oil
- 1 TBSP Honey
- 1/2 tsp Vanilla
- Coconut Oil Use liberally to fry pancakes
Instructions
- Sift dry ingredients into a medium sized mixing bowl. Sifting is optional but I do feel like it produces fluffier pancakes.
- In a second mixing bowl mix egg, vanilla, buttermilk and olive oil.
- Add wet ingredients to dry ingredients, it's important to not over mix. Allow pancake batter to rest for 5-10 minutes or until one sees bubbles in the batter than it's ready to make pancakes. See Picture.
- Using a nonstick pan or my favorite to use is my cast iron pan. Place stove on medium heat, add at least two TBSP of coconut oil especially if one is using a cast iron pan. If your pancake batter is swimming in oil while cooking it's less likely that it will stick to the pan. I use 2-3 TBSP of batter for each pancake, fry till batter starts bubbling than flip the pancakes and fry for another 2-3 minutes.
