These are fluffy risers in the pan and don’t feel like bricks in the stomach. The buckwheat pancakes are easy to cook, healthy and they’re absolutely gluten-free! They also don’t take much time to cook. All you need is just a few minutes and some basic ingredients like flour, sugar, baking powder, soda, salt, an egg, vanilla extract and buttermilk. Buckwheat flour gives them a little bit of nutty taste so in case you’re a fan of nuts this perfect pancakes recipe is for you. Incredible delicate taste, flavor and texture with minimal effort! I love buckwheat pancakes, and these don’t need any additional unhealthy white flour or expensive alternative flours. So this recipe will be number one in your cookbook. Besides, you can get creative and serve them with maple syrup, honey, fresh berries (like strawberries or other berries) or sour cream.
Now it’s time to cook! First, take a medium mixing bowl and mix together gluten-free flour, sugar baking powder, baking soda and salt. Then, take a cup a measure the buttermilk, mix it with an egg and vanilla extract. After that, mix the dry and the wet ingredients untile combined. It’s okay if there are a few small lumps. Brush your skillet with butter and heat it up. Scoop the batter onto the heated skillet. The average frying time is 2 minutes but watch carefully: if you see small bubbles on the pancake it’s ready to be flipped. Cook the opposite side for 1 minute until the pancake is brown. If you need to serve your pancakes hot transfer them into the preheated oven while you’re cooking the other ones. Continue cooking adding more butter on the skillet if needed. Serve right after cooking.
You may also put some blueberry or strawberry on the top of your wonderful pancakes, this will make them look yummy. It’s also nice to serve them with honey, maple syrup or powdered sugar, especially for breakfast.