Buckwheat Pancakes

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I need 3 things from a pancake recipe: The pancakes have to be fluffy like a little cloud, but just dense enough that it doesn't taste like foam.  Next, it has to be easy to make; sometimes there's alcohol the evening before and that means, sometimes, just sometimes I'm not really on my game Sunday morning. Lastly, it has to hold maple syrup and "butter" and coconut whipped cream and whatever I else I deem necessary to put on it or in it like a sponge of magical breakfast glory.

If a pancake can do all of those things - we're Sunday soulmates.  And this pancake and I? We're definitely going to stay together for the long term.

This recipe makes about 4 large pancakes, so it serves 2 or one really hungry person.  One Sunday when my eyeballs were a little larger than my tummy, I doubled the recipe.  I had pancakes coming out my ears.  The dogs were eating pancakes, the cat was eating coconut whipcream, things were getting weird.  Eventually, I froze them and guess what??  They're basically gluten free eggos.  They freeze well, and toast right back up. 

Do I need to tell you I almost always double the batch now?  I kind of feel like I'm rebelling against Monday just a little when I'm running out the door with a hot, buttery and syrup covered pancake wrapped all street style in some foil.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 ½ cup Tapioca Starch
 ½ cup Buckwheat Flour (Rice Flour if You're Buckwheat Sensitive)
 ¼ cup Flaxmeal (Ground Flaxseeds)
 ¼ cup Sorghum Flour
 3 tbsp Coconut Flour
 3.50 tsp Baking Powder
 1 pinch Salt
 1 pinch Cinnamon (Optional)
 1 tbsp Cane Sugar
 1 ¼ cups Coconut Milk
 3 tbsp Olive Oil (or Butter/Margerine)
 2 drops Pure Vanilla Extract
1

In a large bowl whisk together the flours, baking powder, and other dry ingredients.

2

I use a glass measuring cup to measure out the milk, then add the oil and vanilla right in the cup with the milk and then dump into my dry mix. (I did tell you I need low maintenance for Sunday morning baking, right?) Two dishes and out.

3

Put a large non-stick frying pan on one of your larger burners over medium-low heat (if you have numbered burner knobs I use about 4.5) and let the pan get hot while you mix up the ingredients.

4

Mix together the wet and dry ingredients. Use a whisk to make sure you get all the lumps out. You can also use an electric mixer if you like doing dishes. (I then pour the pancake batter back into my glass measuring cup. It's easier to pour from than a bowl and it means I can get washing up while pancakes cook.)

5

Pour your first pancake into your hot pan. (If you don't have a nonstick pan, melt some butter or put a bit of oil in before you pour your first pancake). If you want to add fruit or chocolate chips, now is the time. Drop whatever you want to add onto the batter that's facing up in the pan. You can obviously mix in your fruit or chocolate, but I love doing it this way so I can control blueberry or chocolate chip distribution.

6

Give it about 5 Minutes to brown up and start to bubble around the edges. Give it a check and if the first side is brown, flip it over and cook for about another 5. Repeat until you're out of pancake batter.

7

Set your pancakes on your plates and top them with your vegan butter or maple syrup or agave syrup or whatever your deal is. You can also pop the dishes (assuming they're oven safe) into your oven at the lowest temperature, just to keep the pancakes hot.

Nutrition Facts

Serving Size 1 Pancake

Servings 4


Amount Per Serving
Calories 394
% Daily Value *
Total Fat 21.7g34%
Saturated Fat 16.3g26%
Sodium 107mg5%
Potassium 773mg23%
Total Carbohydrate 47.5g16%
Dietary Fiber 8.5g34%
Sugars 4.8g
Protein 6.9g14%

Calcium 17%
Iron 17%
Vitamin K -1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ cup Tapioca Starch
 ½ cup Buckwheat Flour (Rice Flour if You're Buckwheat Sensitive)
 ¼ cup Flaxmeal (Ground Flaxseeds)
 ¼ cup Sorghum Flour
 3 tbsp Coconut Flour
 3.50 tsp Baking Powder
 1 pinch Salt
 1 pinch Cinnamon (Optional)
 1 tbsp Cane Sugar
 1 ¼ cups Coconut Milk
 3 tbsp Olive Oil (or Butter/Margerine)
 2 drops Pure Vanilla Extract

Directions

1

In a large bowl whisk together the flours, baking powder, and other dry ingredients.

2

I use a glass measuring cup to measure out the milk, then add the oil and vanilla right in the cup with the milk and then dump into my dry mix. (I did tell you I need low maintenance for Sunday morning baking, right?) Two dishes and out.

3

Put a large non-stick frying pan on one of your larger burners over medium-low heat (if you have numbered burner knobs I use about 4.5) and let the pan get hot while you mix up the ingredients.

4

Mix together the wet and dry ingredients. Use a whisk to make sure you get all the lumps out. You can also use an electric mixer if you like doing dishes. (I then pour the pancake batter back into my glass measuring cup. It's easier to pour from than a bowl and it means I can get washing up while pancakes cook.)

5

Pour your first pancake into your hot pan. (If you don't have a nonstick pan, melt some butter or put a bit of oil in before you pour your first pancake). If you want to add fruit or chocolate chips, now is the time. Drop whatever you want to add onto the batter that's facing up in the pan. You can obviously mix in your fruit or chocolate, but I love doing it this way so I can control blueberry or chocolate chip distribution.

6

Give it about 5 Minutes to brown up and start to bubble around the edges. Give it a check and if the first side is brown, flip it over and cook for about another 5. Repeat until you're out of pancake batter.

7

Set your pancakes on your plates and top them with your vegan butter or maple syrup or agave syrup or whatever your deal is. You can also pop the dishes (assuming they're oven safe) into your oven at the lowest temperature, just to keep the pancakes hot.

Buckwheat Pancakes

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