Buckwheat Pancakes

Buckwheat Pancakes

*These are not the same pancakes.

Here’s how I make my buckwheat pancakes without pulp:

2 small pasture raised organic eggs (I use Apricot Lane Farms)

1 cup of buckwheat flour

1 cup of plant based milk (homemade, good mylk oat or malk)

- may need to add more depending on consistency

1 tsp aluminum free baking soda (I use 365 or rumford)

2 tbsp Coombs dark maple syrup 

1 tsp simply organic Ceylon cinnamon 

1 tsp alcohol free vanilla simply organic 

Optional: 1/2 - 1 tbsp unsulphured organic blackstrap molasses

*You can add in 1/2 cup of pumpkin purée or beet purée. May need a little less milk.

1. In a food processor, add in your egg and plant based milk. Pulse until well blended.

2. In a separate large bowl mix together the flour, cinnamon, baking soda, black strap molasses and vanilla.

3. Add in the mixture into the dry ingredients and stir to combine. Do not overmix or else your pancakes will be flat and tough.

4. Heat a cast iron griddle on medium heat. Once the griddle is preheated thoroughly brush the top with your cooking oil of choice.

5. Use a 2 oz scoop for portioning the pancake batter.

6. Cook on the first side of the pancake until you see bubbles form all over the top of the pancake and the edges begin to brown. Approximately 1-2 minutes. 

7. Flip pancake and cook for 1-2 minutes on the second side. Serve warm and add maple syrup as desired.