These pure Buckwheat pancakes are originally from a Weight Watcher’s cookbook. I’ve modified them to assure that they work with many different dietary restrictions, but they are always delightfully light and flavorful. They are Gluten Free and can be Lactose Free easily. I’ve made them egg free as well by substituting egg replacer for the egg.
- 3/4 Cup Buckwheat flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp ground nutmeg
- 1 Cup Buttermilk or Soy milk or Almond milk
- 1 Tsp cider vinegar if substituting for buttermilk
- 2 ea egg (or egg replacer equivalent)
- As needed: Maple Syrup
Whisk together the flour, baking powder baking soda and nutmeg. If substituting for the buttermilk, blend the soy or almond milk with the vinegar. Then add the eggs or egg replacer. Whisk together until just blended.
Heat a non-stick griddle to 375F and coat with 1 tsp of oil (I like canola, but pretty much any type will work). Pour batter to form pancakes and cook on the first side until bubbles form and don't fill. Flip the pancakes and cook on the second side until browned.
Serve pancakes with warmed maple syrup