Printable Easy Buckwheat Pancakes Recipe Card
Light and fluffy gluten-free buckwheat pancakes made with simple ingredients for a quick, protein-packed breakfast!
Servings: 6 pancakes
Calories: 160kcal
Ingredients
- 1 cup + 2 tbsp light buckwheat flour (178 grams)
- 2 tbsp granulated sugar (30 grams)
- 1 tsp baking powder
- 1 tsp psyllium husk powder
- ¼ tsp salt
- 1 cup almond milk
- 1 egg
- 2 tbsp vegan butter, melted
- 1 tsp vanilla extract
Instructions
- In a medium bowl, combine the dry ingredients (flour, sugar, baking powder, psyllium husk powder, salt).
- In a measuring cup or small bowl, add the milk, egg, melted butter and vanilla extract. Whisk to combine.
- Add the wet ingredients to the dry and mix with a whisk until smooth.
- Set batter aside to rest for 10 minutes.
- Preheat a non-stick skillet to medium-low heat.
- Spray the preheated skillet with cooking spray.
- Pour approximately ¼ cup of batter on the hot skillet. Cook until bubbles form. Turn and cook until browned (about 2-4 minutes each side).
- Serve warm with toppings of your choice.
Notes
- Measure the ingredients by weight for the most accurate measurements.
- The egg may be substituted with an egg substitute here.
- Another type of milk may be used in place of the almond milk.
- These pancakes are best enjoyed fresh and warm!
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 145mg | Potassium: 262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 230IU | Calcium: 94mg | Iron: 1mg
