Buckwheat Pancakes

This morning I was craving pancakes so I searched for a simple recipe to satisfy my craving ASAP! I stumbled across http://celiacdisease.about.com/od/breakfastbrunch/r/HodgsonPancake.htm and modified the recipe to my liking. Despite wheat being in the name, buckwheat flour is naturally gluten-free. Additionally, buckwheat is rich in flavonoids, which are known to protect against disease. Win-win situation!

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Ingredients

1 cup buckwheat flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp vanilla extract

2 tbsp maple syrup

dash of salt

1 chia egg

1 cup unsweetened almond milk

2 tbsps melted Earth Balance

Directions

1. Mix 3 tablespoons water and 1 tablespoon ground chia seeds to make the chia egg. Let sit for 10-15 minutes or until it reaches an egg-like consistency.

2. Preheat skillet/griddle to 375 F.

2. While you’re waiting for your chia egg to form, combine the rest of the ingredients in a medium bowl with a whisk. Add the chia egg when ready.

3. Using 1/4 cup, scoop pancakes onto the griddle, flipping when bubbles form.

4. Serve with maple syrup and toppings of choice.

*I tried a pancake plain and wasn’t too impressed with the flavor, but once I added maple syrup, bananas, and strawberries, they were delicious!

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2 thoughts on “Buckwheat Pancakes

  1. Pingback: Buckwheat Pancakes | gastronomiette

  2. Pingback: Gluten “Optional” Buckwheat Pancakes « Putney Farm

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