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Buckwheat Pancakes

Buckwheat Pancakes

Buckwheat Pancakes

Whole grain pancakes can still be light and fluffy, and buckwheat pancakes are the way go. Buckwheat has fiber, protein, and more anti-aging phytonutrients than some vegetables. Look for buckwheat flour at the health food store. - Jenny Jones

Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Makes: 6 - 8 pancakes

Buckwheat Pancakes

Ingredients:

  • 1/2 cup buckwheat flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

  • 1 cup low-fat buttermilk
  • 1 egg
  • 2 Tablespoons oil (canola or extra light olive oil)

Instructions:

  1. Preheat a griddle to medium-high (375°).
  2. Sift dry ingredients into a bowl.
  3. In another bowl combine buttermilk, egg, and oil.
  4. Fold buttermilk mixture into flour mixture. Do not over-mix.
  5. Cook about 3 minutes per side. Non-stick pans don’t need to be greased but you can rub the pan with a stick of butter.

No buttermilk? No whole wheat pastry flour? See Substitutions in my blog.

8 Comments on "Buckwheat Pancakes"

  1. khabirah

    Just made these and they were fantastic. I must say I was a little cautious, but they were so good. Definitely am going to make these again and again.

  2. sue

    I had to go to the store last nit to buy low fat buttermilk for the apple muffins and it expires April 22nd. so I figured I would make pancakes this weekend but after looking at this recipe, I couldn’t find buckwheat. Can I use this recipe with 1 cup of whole wheat pastry flour??

    • Jenny

      I’m not sure if plain 100% whole wheat pancakes would be as good… the flavor in this recipe comes from the buckwheat. They would be healthy for sure but you could add some diced apple or blueberries.

  3. Yani

    Hi jenny..can we replace buttermilk?i can’t find any around here…
    Is it ok to use only buckwheat flour instead if mixing it with whole wheat pastry flour?
    Thank you for the recipe..

    • Jenny

      There’s a reason why so many pancake recipes use buttermilk. The acidic nature of buttermilk makes pancakes and other baked goods lighter and fluffier. I’m sorry to say I know of no substitute. They say you can make buttermilk by adding either lemon juice or vinegar to milk and let it stand for a few minutes but I have tried it and it does not measure up to real buttermilk. You may be better off looking for a different recipe that uses milk since it might also require baking powder and a different ratio of ingredients. As for using all buckwheat flour, I tried that too and did not like the result although you can find some recipes that use only buckwheat flour. So again, you would be better to look for a recipe using the ingredients you want to use and you should be able to find one online. I hope you can find something that works.

      • An Vangheluwe

        maybe a mixture of yoghurt and milk is an option?

        • Jenny

          In fact, I did use a mixture of milk and yogurt once but I don’t recall the ratio. I think it was about 1/3 yogurt to 2/3 milk. (but not fat-free yogurt, only low fat or full fat) Thanks for the good suggestion.

    • Krystal

      I used organic coconut milk (full fat from can), and these turned out great!

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