Buckwheat Pancakes

Buckwheat Pancakes


1 cup of organic buckwheat flour
3/4 teaspoons of baking powder
1 pinch of unrefined sea salt or Himalayan salt
1 tbsp of organic maple syrup
1 1/4 cups of milk
1 tbsp of organic butter
1 free range egg


Mix together the flour, salt, and baking powder. Melt some butter in a small pan so that it is liquefied.

Crack the eggs into a bowl, and then add the milk, maple syrup, and liquefied butter into the same bowl. Mix well until the liquids are nicely combined.

Combine the wet ingredients with the dry ingredients using a large spoon. If the mixture appears too thick, then add a little more milk.

Heat the pan and add some butter. When you are ready, pour into the pan a quarter cup of pancake batter and heat on medium until you can see holes form at the top of the pancake. Next, flip over the pancake and cook the other side for another 15-30 seconds.

Once the first pancake is ready, try and keep it warm (unless it is being served immediately) while you make more pancakes using the remaining batter.

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