Really Good Gluten-Free Buckwheat Pancakes

Celiac.com 02/16/2019 - Despite having the word 'wheat' in its name, pure buckwheat is gluten-free and safe for people with celiac disease. These light, fluffy, delicious buckwheat pancakes are a celebration of really good gluten-free cooking. They are sure to disappear at breakfast and leave lots of happy eaters in their wake.

Ingredients:

• ¾ cup buckwheat flour
• ¾ cup almond flour (in a pinch, use all-purpose gluten-free flour, or just use all buckwheat flour)
• 3 tablespoons sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons butter, melted
• 1 egg
• 1-2 cups buttermilk*
• ½ cup pecans, chopped, optional
• 1 tablespoon maple syrup, more to serve the pancakes

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Instructions:
In a large bowl, whisk together flours, sugar, salt, baking soda.

Pour the melted butter over the dry ingredients and start stirring.

Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients.

Slowly add in the rest of the buttermilk,* maple syrup and vanilla, and mix until the batter is desired thickness. Try to err on the thick side, and thin with buttermilk as needed.

*Note: If you don’t have any buttermilk on hand, you can make 1 cup of buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. You’ll need up to 2 cups for these pancakes. Make batter to desired thickness.

Ladle about ¼ cup batter at a time onto an oiled, medium-hot griddle.

Cook about 1-2 minutes until bubbles are well-formed around edges of pancakes, and bottom is desired brownness.

Turn and cook other side, about 1-2 minutes until done. 

Serve with butter, and warm maple syrup.

Note: Pecans make a delightful addition to these pancakes. Either add them to the batter, or serve them warm with finished pancakes.