I have, for as long as I can remember, LOVED buckwheat pancakes. I’ve decided that my affinity is genetic, passed down from my mom. Either that or I must have had mature tastebuds that led me to love this hearty, nutty grain at such a young age. Most likely? It was the maple syrup. I still love maple syrup and one of my favorite new ways to eat it is over these delicious buckwheat pancakes. Did you know that buckwheat does not actually contain wheat? That means that these are the perfect gluten-free breakfast!
I do love a good bulleted list, so let me break down all of the reasons I adore these pancakes. Doesn’t that sound like fun?!
- These pancakes hearty and filling yet still light and fluffy.
- They are egg and gluten-free, and can be made dairy-free as well!
- They give me an excuse to eat more maple syrup.
- My 8-year-old informed me that these pancakes are “really good……..but not the best you’ve ever made.” Hmmpf. Maybe he needs more syrup.
- These are multi-grain. Which, of course, qualifies them as health food.
- They’re delicious!
I don’t need any more reasons to love these scrumptious pancakes, but I have one anyway! They freeze beautifully. Now the kiddos can have a hearty, filling breakfast even on those busy school mornings!
- In a medium bowl, whisk together flours, baking powder, salt, and brown sugar.
- Add buttermilk and melted butter, mix well.
- On a griddle heated to medium heat, cook pancakes until bubbles form on surface. Flip and finish cooking. Repeat.
-substitute 1½ cups dairy-free milk mixed with 2 teaspoons apple cider vinegar for the buttermilk.
-substitute coconut oil in place of the butter.
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