Ingredients:

  • 1 cup (120 g) buckwheat flour
  • 1 tablespoon (12 g) baking powder
  • 1 tablespoon (12 g) sugar (optional)
  • 1/2 teaspoon (2 g) salt
  • 1 cup (240 ml) milk (dairy or plant-based)
  • 1 large egg
  • 2 tablespoons (30 ml) melted unsalted butter or coconut oil
  • 1 teaspoon (5 ml) vanilla extract
  • Maple syrup (to taste)
  • Fresh fruit (e.g., berries, bananas)

Instructions:

  1. In a large mixing bowl, whisk together buckwheat flour, baking powder, sugar, and salt until evenly mixed.
  2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients, and stir gently until just combined. Avoid overmixing; a few lumps are okay.
  4. Heat a non-stick skillet or griddle over medium heat until hot. Lightly grease with butter or oil if necessary.
  5. Pour about 1/4 cup (60 ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges are set (2-3 minutes).
  6. Carefully flip pancakes using a spatula, and cook for an additional 1-2 minutes until golden brown.
  7. Repeat with remaining batter. Serve immediately with maple syrup and fresh fruit.