For a few weeks, I had been craving buckwheat pancakes. But restaurants rarely serve it anymore and I haven’t seen a buckwheat pancake mix on the shelves in ages. Then, in the bulk foods section of my local Winco Foods, I found some buckwheat flour. I bought a couple of cups worth and searched the Internet for a good recipe. I found several and created this one that has the added benefit of being high in protein and low in gluten (if not gluten free). Enjoy!
INGREDIENTS
- 1 1/2 cup buckwheat flour
- 3 Tbsp Splenda
- 1/2 tsp salt
- 1 tsp baking soda
- 3 Tbsp unsalted butter, melted
- 1 egg
- 1 serving vanilla protein powder
- 2 cups buttermilk
INSTRUCTIONS
- Whisk together dry ingredients – flour, Splenda, salt, baking soda – in a large bowl.
- Add in the melted butter and stir.
- In a small bowl, beat the egg with a fork. Add 1 cup buttermilk and stir.
- Add egg and buttermilk mixture to the batter. Then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter. (You may not need all fo the butter milk, or you may need more.)
- Stir only until everything is combined. Do not over mix! A few lumps are fine.
- Heat skillet on medium heat with enough oil to prevent sticking.
- Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on the first side. Once bubbles start to rise to the surface at the center of the pancake, flip it over to cook the other side. Cook for another 1-2 minutes or until nicely browned.
- Serve with butter and maple syrup!
