Description
A whole grain, naturally gluten free pancake recipe made with buckwheat flour. Delicious served with berries and yogurt or butter and warm maple syrup.
Ingredients
- 1 cup whole grain buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 cup whole milk (or nut milk if dairy free)
- 1 egg, separated
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons melted butter or ghee
- melted coconut oil, for cooking
Instructions
- In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and cardamon; set aside.
- In a small bowl mix together the milk, egg yolk, maple syrup, vanilla extract and melted butter. Mix the liquid ingredients into the dry until just combined.
- In a separate bowl, whisk the egg white until soft peaks form. Fold the egg white into the batter. (Note: The beaten egg white lightens the pancakes and gives them a little left. It really only takes about 2 minutes with a whisk, but if you’re short on time just add the whole egg all at once but expect a flatter pancake.)
- Heat a griddle over medium heat. Coat the pan lightly with coconut oil. Pour the batter onto the griddle to form 4-inch pancakes. Cook until small bubbles start to form on the top of the pancakes. Flip the pancakes to the other side and cook until done, 1 to 2 minutes more.
- Serve hot with a dollop of butter and warmed maple syrup.
Notes
This recipe has been adapted for high altitude.