And here is a fun fact for you, even though buckwheat sounds like it would be a wheat relative, IT’S NOT! Buckwheat is actually gluten free, so get wild my friends, get wild! Buckwheat is also a pretty good source of protein and fiber.
Not all buckwheat tastes the same, I have found. I used the stuff in the bulk bins at whole foods and really liked it. I have also used Bob’s Red Mill but found the texture, color and flavor to be really overpowering. So play around with it and don’t be discouraged if your pancakes are a darker color than those in the picture.
Makes about 9 pancakes.
1 1/2 cups buckwheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ripe, well mashed banana
1 1/2 cups almond milk (or soy, rice, hemp milk)
1 teaspoon apple cider vinegar
1 tablespoon canola oil (or other oil)
1 teaspoon vanilla extract (unless you are using a vanilla flavored milk, then only use 1/2 teaspoon)
1/2 cup pecans or walnuts, chopped
First, combine the milk and apple cider vinegar in a bowl or measuring cup. Allow it to sit for 5 minutes while you assemble the other ingredients. The vinegar makes the milk curdle in a magical way which is why this recipe does not require an egg.
Next, combine all the dry ingredients except for the nuts in a mixing bowl.
Start pre-heating your frying pan on medium heat.
Add the mashed banana, oil and vanilla to the curdled milk and combine. Add the liquid ingredients to the dry and combine. Food the pecans/walnuts in.
Using a 1/3 cup measuring cup pour the batter into the heated frying pan. Use cooking spray if your pan needs it.
You know a pancake is ready to be flipped when it starts getting bubbles around the edge. Sometimes the first pancake turns out ugly but you will get the hang of it!
Now, what to put on a pancake. These are pretty good on their own. Of course syrup is an option, unless you don’t want the added sugar. In that case, a little peanut butter or agave nectar would be a nice topping. Enjoy!