Buckwheat Pancakes
Yields 10
These are great. I love the coconut oil and flax seeds for the good fats. We triple the recipe and have enough batter to make them the next day too. We always make them without the egg and add a mashed banana (two when we triple the recipe).
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Ingredients
  1. 1 heaping cup buckwheat flour
  2. 1/4 cup tapioca flour
  3. 1 teaspoon baking powder (look for one that specifies not GMO)
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon sea salt
  6. 1 to 1 1/2 cups hemp, almond or coconut milk
  7. 1 organic egg or flax seed egg replacement (see below)
  8. 2 tablespoons melted virgin coconut oil or organic ghee
  9. 1 tablespoon maple syrup
  10. 1 teaspoon vanilla
  11. coconut oil for cooking
  12. optional mashed banana
Instructions
  1. Start by putting your jar of coconut oil in a bowl of hot water to melt. Then grind your flax seeds in the coffee grinder if you are doing the egg free version and whisk them well into the hot water until they are “eggy” in consistency. They will thicken more as they sit. Now, in a medium bowl, mix together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet to the dry and gently mix until the ingredients are combined. Let the batter sit for a few minutes to thicken up.
  2. Heat a thick-bottomed skillet over medium heat. I use cast iron. Add a few teaspoons of coconut oil. When skillet has heated, add about 1/4 cup of batter. Cook for about 1 to 2 minutes or until top begins to bubble, flip and cook for a minute or so more on the other side. Repeat this process until all of the batter has been used. Add a little coconut oil in between batches pancake to prevent sticking.
  3. Place pancakes onto a warm plate and serve.
Notes
  1. Egg Replacement Tip: Try using 1 heaping tablespoon ground flax seeds whisked with 3 tablespoons boiling water to replace 1 egg in any baked good recipe.
  2. As a very special treat we sometimes add dairy free chocolate chips.
  3. Why ghee? Ghee is clarified butter. The milk solids are boiled off and skimmed away so it is casein and lactose free but has a strong butter flavor. I often mix it with olive oil or coconut oil when cooking to add a rich buttery taste without the things we are sensitive too. It is very good for gut health.
Michele Gelman Wellness https://www.michelegelmanwellness.com/