For my friends that can't do gluten (or just want a healthy pancake). I bought some buckwheat flour in bulk which is NOT a form of wheat (it's not a cereal or a grass) and is VERY high in minerals too. I did some tweaking to get a buckwheat pancake that was fluffy and had NO added salt. Husband's stunt pancakes pictured - I had my pancake with 1/2 a sliced banana and a smear of almond butter and a scrambled egg before my workout. So tasty.
Buckwheat Pancakes
1 cup plus 1 Tablespoon buckwheat flour (I get mine from War Eagle Mill - a grist mill in Arkansas that ships, but Bob's Red Mill makes a nice one)
1 Tablespoon Hain Sodium Free Baking Powder (OR 1 tsp each, baking powder & baking soda plus 1/4 tsp salt)
1 Tablespoon coconut sugar
a small dollop of olive oil (a generous teaspoon)
1 cup goat milk kefir (or cow kefir) plus 1/4 cup water (you can use buttermilk but the kefir makes them extra light)
1 teaspoon vanilla
2 eggs (regular-sized, not the jumbo ones)
Tips for working with buckwheat pancakes:
For thicker and fluffier pancakes, substitute half whole wheat pastry flour, all-purpose flour, or Einkorn flour for buckwheat flour if gluten is not an issue. If using a flour blend use only one egg.
You want a consistency thicker than cake batter but not as thick as brownie batter, so add extra water a Tablespoon at a time if too thick.
Properly preheat your cooking surface (ready when a few drops of water sizzle immediately upon impact). Don’t start too soon, or your pancakes won’t brown and will be difficult to turn. Make sure the griddle is oiled before pouring the batter.
Gently stir the batter before each batch (buckwheat flour tends to separate from liquid). Don't make large pancakes 1/4 to 1/3 cup batter makes them easier to handle.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are browning too quickly on the outside before they are done on the inside. Buckwheat WILL brown up quicker than regular flour so watch your temps.
The pancakes are ready to flip when about 1-inch of the perimeter has turned from glossy to matte.
