Servings: 10 small pancakes
Buckwheat Pancakes
Gluten-Free Buckwheat Pancakes with eggs and bacon makes for an amazing sweet and savory breakfast recipe
Ingredients
Buckwheat Pancakes
- 1-1/4 cup to 1-1/2 unsweetened almond milk see note
- 1 egg
- 1 tablespoon oil or melted butter
- 1 cup buckwheat flour
- ¼ tsp baking soda
- 1/2 tsp baking powder
- ¼ tsp salt
For Serving:
- Eggs
- Bacon
- pure maple syrup
Instructions
- Combine the egg, milk and oil in a bowl and whisk to combine.
- Add the buckwheat flour, baking soda, salt and baking powder and mix just until incorporated and batter is smooth.
- Allow batter to sit at least 10 minutes (you can make the batter ahead and allow it to sit in the refrigerator overnight).
- Heat a large skillet to just above medium heat, and add enough olive oil or butter to generously coat the surface of the skillet, about 1 tablespoon. Measure out ¼ cup worth of batter and pour in the skillet. Cook until a great deal of bubbles rise to the top of the pancake and the edges firm up. Flip and cook another 30 seconds. Remove from heat and place in a warm oven until you finish cooking the remainder of the batter.
- While cooking pancakes, cook bacon to desired level of crisp. Use the bacon fat for frying the eggs. Layer em and stack em high, son! Drizzle with agave or maple syrup for a sweet and savory meal!
Notes
1.) Recipe for Gluten-Free Buckwheat Pancakes adapted from Wrightfood.
2.) The Original recipe calls for 1-1/4 cups of milk. I refrigerated my batter overnight and added an additional ¼ cup of milk (for a total of 1-1/2 cups) before cooking.
3.) Original recipe says to whip the egg white and fold it into the batter in order to make the pancake fluffy. I skipped this step and was happy with the texture of my pancakes but I’m sure the egg white fluffing is delicious too.
Nutrition
Serving: 1of 10, Calories: 98kcal, Carbohydrates: 16g, Protein: 4g, Fat: 3g, Fiber: 2g