Who doesn’t love pancakes? It is a great weekend activity in this household! These pancakes are super delicious, especially when you had some frozen or fresh blueberries to the mix!
They freeze well, so if you have any leftovers, throw them in the freezer, then in the toaster when you are ready to eat!
Buckwheat Pancakes
Course: BreakfastDifficulty: EasyPrep time
10
minutesCooking time
15
minutesGet the family together for this delicious breakfast!
Ingredients
1 cup buckwheat flour
½ cup gluten-free flour
3½ tsp baking powder
½ tsp salt
1 tbs molasses
1 tsp vanilla extract
1 egg
3 tbs melted coconut oil
1⅓ cup almond milk
Optional fruit such as berries
Directions
- Mix all dry ingredients in a large bowl.
- Beat egg and mix with all of the other liquid ingredients and combine with the dry ingredients.
- Add optional fruit.
- Melt 1 tbs of butter on a griddle set to 375 (or you can use a large saucepan on med-high heat.)
- Make small circles with the batter on a hot griddle. Flip after you see small bubbles form and the edges of the cake start to cook. Cook each side to a golden brown.
- Serve with your choice of toppings.