- 1 cup whole grain buckwheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1 cup whole milk
- 1 egg
- 1 tbsp pure maple syrup
- ½ tsp pure vanilla extract
- 2 tbsp melted butter or ghee
- Melting coconut oil for cooking
Whisk together buckwheat flour (made with the Lee Household Flour Mill), baking powder, backing soda, salt, cinnamon and cardamom and set aside. In a separate bowl mix milk, egg yolk, maple syrup, vanilla extract and melted butter then combine with dry ingredients above.
Whisk egg white until soft peaks form then fold the egg white into the batter. This step is not required but does make the pancake fluffier. To save on time you can just mix the entire egg in step 1. Your pancake will be flatter though.
Heat your griddle over medium heat and coat the pan with coconut oil. Pour the batter onto the griddle with a 4 inch diameter. Once small bubbles appear in each pancake flip the pancake and cook until done. Serve promptly to your liking.
Enjoy your gluten-free buckwheat pancakes! We recommend serving with a dollop of butter, warmed maple syrup and some fresh fruit.