Yummy Buckwheat Pancakes

Sunday breakfast, yum. Pancakes shown here with pure maple syrup (gratefully available in Italy!), walnuts, and first strawberries of the season.

I really, really love breakfast! It’s my favorite meal of the day and, I find that I rarely have recipes, so I rarely share them. I have to think about how to create a formal recipe if anyone asks for one!

This last year, living in the lands where pastas, pizzas, and amazing (French) breads reign, I have found that taking occasional breaks from white flour and gluten is a good thing for me. And, I love some carbs for Sunday breakfast especially.

Mineral-rich, gluten-free buckwheat is an excellent choice – for me and maybe for you too – since it is high in fiber and protein. It supports heart health, balances blood sugar, loves up the immune system, and aids digestion.

Now I can have my pancakes and eat them too, so can you! I love these on Sundays with butter and pure maple syrup, and on weekdays with yogurt, fruit, nuts, and seeds.

Yummy Buckwheat Pancakes

1 ½ cups milk, dairy or other preference

2 Tbs fresh lemon juice or white vinegar

¾ cup buckwheat flour

¼ cup flour – use all-purpose / almond /other preference

3/4 tsp baking soda

1/2 tsp fine sea salt

1 Tbs sugar

2 Tbs chia seeds (optional)

1 large egg

1 tsp vanilla extract

4 Tbs melted butter / coconut oil / sunflower oil (I used nut oil in France – divine!)

Butter or oil for cooking pancakes

In a bowl, combine milk with lemon juice/vinegar and allow to sit for at least 10 minutes, to mimic the creation of buttermilk. This will add lightness to the batter when combined with the baking soda.

Combine flours, baking soda, salt, sugar (and seeds) in a larger bowl.

When milk is ready, add egg, vanilla, and melted butter or oil and mix well.

Make a well in the flour mixture, and add the moist ingredients, stir to combine well.

If batter is too thick for your taste, add bits of milk until it is thinner, but not too thin!

Over medium flame, melt butter or oil on griddle, or in skillet, and pour small amounts of batter to make pancakes. When edges begin to bubble, gently flip to cook on the other side. When pancake appears dry and cooked, remove to plate and keep warm. Repeat for remaining pancakes.

Store any remaining batter in a jar, and refrigerate for up to 5 days. If batter has become too thick, add small amounts of milk to thin and prepare pancakes as directed.

Yields about 10-12 pancakes.