Buckwheat Pancakes
Glutenfreepassionate
May 2, 2021
Gluten-Free Buckwheat Pancakes
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Ingredients
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| 1 ¼ cup buckwheat flour | |
| 1 tsp baking powder | |
| 1/2 tsp Baking soda | |
| ¼ tsp salt | |
| 1 tbsp hony | |
| 1 large egg | |
| 1 cup almond milk | |
| ½ tsp vanilla extract |
Directions
1.
mix the ingredients
In a medium-size mixing bowl mix together all the dry ingredients (flour, baking powder, baking soda, and salt).
In a different bowl, mix together all the wet ingredients (Egg, honey, almond milk, and vanilla extract).
Add the wet ingredients into the dry ingredients bowl and mix until they are well combined. The batter should be smooth and a little airy and the consistency should not be too “liquidy” but also not too thick.
Mark as complete
2.
cook the pancakes
Preheat a pan and spray it a little with a cooking oil/butter/coconut oil etc.
Once the pan is warm enough, mix the batter one more time and scoop the desired batter amount onto the warm skillet.
Shape your pancakes the way you prefer them. You can do that using a spoon.
Cook for about 1-3 minutes on each side. You will see small bubbles form on the pancake’s surface before you flipping it.
Mark as complete
3.
Prepare for serving
Once the pancakes are ready, start piling them onto a plate.
Top your pancakes with your favorite syrup/spread/fruits/etc.
Mark as complete
Notes
My favorite spread for pancakes it Halvah spread because it is SO tasty and healthy. Making a halvah spread is extremely simple and all you will need is a row tahini and honey/dates syrup.
To make the halvah spread, mix the two ingredients when the ratio should be 1:1. Therefore, if you use ⅓ cup of tahini, use a ⅓ cup of honey/dates syrup.
I prefer it to be a little less sweet so I use a little less honey/dates syrup. I recommend adding your honey slowly and keep tasting your Halvah spread until you are happy with the result. ENJOY!
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