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
Directions
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.
Published 01/09/2015
