Buckwheat Pancakes

ImageBreakfast is my favorite meal of the day, and this is due to the wide variety of foods you can have. Everything from eggs, bacon, oatmeal, and of course pancakes. Pancakes are a classic breakfast food that are easy to whip up and serve, especially on a cold winter morning. While I love simple pancakes made from all purpose flour, I like to give my pancakes a health boost with whole wheat and buckwheat flour. The two flours combined give the pancakes a nuttier and heartier taste that pairs well with fruit and maple syrup. Plus the whole wheat provides more fiber than your average pancake, and the buckwheat is a great source of protein.  Since buckwheat isn’t a grain it’s also gluten free, so if you want to make the pancakes completely gluten free you can use just buckwheat flour. 

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Buckwheat pancake Recipe

1 cup whole milk

1 egg

2 Tbs. melted butter

2 Tbs. honey

1 tsp. vanilla extract 

1/2 cup whole wheat flour

1/2 cup buckwheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Combine the milk and egg in a large bowl and whisk, then add the butter, honey, and vanilla extract.

In a separate medium bowl combine the whole wheat, buckwheat, baking powder, baking soda, and salt. Mix to incorporate. 

Pour the dry ingredients into the wet and mix until smooth. Make sure not to over mix, so the pancakes come out fluffy. 

 

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2 thoughts on “Buckwheat Pancakes

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