Buckwheat Pancakes Recipe

Name: Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 whole Egg; 1-1/4 cup Milk; 1 Tablespoon Grapeseed Oil Or Melted Butter; 1 cup Buckwheat Flour; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 2/3 teaspoons Baking Powder; FOR COOKING THE PANCAKES:; 1 teaspoon Olive Oil; 1 Tablespoon Butter

Servings: persons

FOR THE PANCAKES:
1 whole Egg
1-1/4 cup Milk
1 Tablespoon Grapeseed Oil Or Melted Butter
1 cup Buckwheat Flour
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
2/3 teaspoons Baking Powder
FOR COOKING THE PANCAKES:
1 teaspoon Olive Oil
1 Tablespoon Butter

1
For the pancakes:
2
Combine the egg, milk and oil (or melted butter) 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).
3
To cook the pancakes:
4
Heat a large skillet to just above medium heat. Add about a teaspoon of olive oil and tablespoon of butter and spread around the skillet.
5
Measure out 1/4 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.
6
Drizzle with agave or maple syrup.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 whole Egg, 1-1/4 cup Milk, 1 Tablespoon Grapeseed Oil Or Melted Butter, and more.

Yes, Buckwheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Pancakes

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