Buckwheat pancakes are such a treat. They have a hearty nutty flavor that pairs perfectly with maple syrup or your favorite jam. Breakaway Bakery's Janice Lavine shows us how to whip up your own healthy stack.

Buckwheat Pancakes

    2 cups Buckwheat Flour
    2 tablespoons Sugar
    1tablespoon + 1 teaspoon Brown Sugar
    2 teaspoons Aluminum Free Baking Powder
    1 teaspoon Kosher Salt
    1/4 teaspoon Ground Cinnamon
    1/8 teaspoon Ground Nutmeg
    1 teaspoon Pure Vanilla Extract
    1 1/2 cups Rice Milk
    2 eggs


With hand mixer, mix together ingredients until just combined. When ready to cook, batter should be able to come off a spoon easily, if too thick add a little more rice milk.

Preheat skillet on medium high and grease. Spoon batter onto skillet , flip when ready. Batter can be frozen in portions. Defrost batter in refrigerator overnight. Makes approximately 20 small pancakes.


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